United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  11505, Sweet potato leaves, raw
Food Group: Vegetables and Vegetable Products
Common Name: Sweetpotato leaves
Scientific Name:  Ipomoea batatas
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 6%   Refuse Description:   Tough stems and bruised leaves
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, chopped 35 g

leaf (12-1/4" long) 16 g
Proximates Water 1 g 86.81 2 -- 30.38 13.89
Proximates Energy kcal 42 -- -- 15 7
Proximates Energy kJ 175 -- -- 61 28
Proximates Protein 1 g 2.49 1 -- 0.87 0.40
Proximates Total lipid (fat) 1 g 0.51 1 -- 0.18 0.08
Proximates Ash 1 g 1.36 2 -- 0.48 0.22
Proximates Carbohydrate, by difference g 8.82 -- -- 3.09 1.41
Proximates Fiber, total dietary 1 g 5.3 1 -- 1.9 0.8
Minerals Calcium, Ca 1 mg 78 1 -- 27 12
Minerals Iron, Fe 1 mg 0.97 1 -- 0.34 0.16
Minerals Magnesium, Mg 1 mg 70 2 -- 24 11
Minerals Phosphorus, P 1 mg 81 1 -- 28 13
Minerals Potassium, K 1 mg 508 2 -- 178 81
Minerals Sodium, Na 1 mg 6 2 -- 2 1
Minerals Selenium, Se µg 0.9 -- -- 0.3 0.1
Vitamins Vitamin C, total ascorbic acid mg 11.0 -- -- 3.9 1.8
Vitamins Thiamin mg 0.156 -- -- 0.055 0.025
Vitamins Riboflavin mg 0.345 -- -- 0.121 0.055
Vitamins Niacin mg 1.130 -- -- 0.395 0.181
Vitamins Pantothenic acid mg 0.225 -- -- 0.079 0.036
Vitamins Vitamin B-6 mg 0.190 -- -- 0.067 0.030
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food 1 µg 1 1 -- 0 0
Vitamins Folate, DFE µg 1 -- -- 0 0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 189 -- -- 66 30
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1 µg 2217 1 -- 776 355
Vitamins Carotene, alpha 1 µg 42 1 -- 15 7
Vitamins Cryptoxanthin, beta 1 µg 58 1 -- 20 9
Vitamins Vitamin A, IU IU 3778 -- -- 1322 604
Vitamins Lycopene 1 µg 0 1 -- 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 14720 2 -- 5152 2355
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) 1 µg 302.2 1 -- 105.8 48.4
Lipids Fatty acids, total saturated g 0.111 -- -- 0.039 0.018
Lipids 16:0 g 0.100 -- -- 0.035 0.016
Lipids 18:0 g 0.010 -- -- 0.004 0.002
Lipids Fatty acids, total monounsaturated g 0.020 -- -- 0.007 0.003
Lipids 18:1 undifferentiated g 0.020 -- -- 0.007 0.003
Lipids Fatty acids, total polyunsaturated g 0.228 -- -- 0.080 0.036
Lipids 18:2 undifferentiated g 0.192 -- -- 0.067 0.031
Lipids 18:3 undifferentiated g 0.036 -- -- 0.013 0.006
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.035 1 -- 0.012 0.006
Amino Acids Lysine g 0.228 1 -- 0.080 0.036
Amino Acids Methionine g 0.086 1 -- 0.030 0.014
Amino Acids Cystine g 0.047 1 -- 0.016 0.008
Flavones Apigenin 3, 4 mg 0.1 4 0.06 0.0 0.0
Flavones Luteolin 3, 4 mg 0.1 4 0.1 0.0 0.0
Flavonols Isorhamnetin 5 mg 0.0 3 0 0.0 0.0
Flavonols Kaempferol 3, 4, 5, 6 mg 2.1 8 0.42 0.7 0.3
Flavonols Myricetin 3, 4, 6 mg 4.4 5 2.9 1.5 0.7
Flavonols Quercetin 3, 4, 5, 6 mg 16.9 8 3.17 5.9 2.7

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 10j , 2006  Beltsville MD  
2 Carotenoid Table Document Number C9325 ,     
3Chu, Y-H., Chang, C-L., and Hsu, H-F. Flavonoid content of several vegetables and their antioxidant activity. , 2000 J. Sci. Food Agric. 80   pp.561-566
4Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
5Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. , 2007 Food Chemistry 103   pp.1395-1402
6Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R. Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. , 2007 Food Chemistry 101   pp.1727-1741