United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11879, Taro, leaves, cooked, steamed, with salt
heading Nutrient Unit
Value per 100 g

cup 145g
Proximates Water g 92.15 133.62
Proximates Energy kcal 24 35
Proximates Protein g 2.72 3.94
Proximates Total lipid (fat) g 0.41 0.59
Proximates Carbohydrate, by difference g 3.89 5.64
Proximates Fiber, total dietary g 2.0 2.9
Minerals Calcium, Ca mg 86 125
Minerals Iron, Fe mg 1.18 1.71
Minerals Magnesium, Mg mg 20 29
Minerals Phosphorus, P mg 27 39
Minerals Potassium, K mg 460 667
Minerals Sodium, Na mg 238 345
Minerals Zinc, Zn mg 0.21 0.30
Vitamins Vitamin C, total ascorbic acid mg 35.5 51.5
Vitamins Thiamin mg 0.139 0.202
Vitamins Riboflavin mg 0.380 0.551
Vitamins Niacin mg 1.267 1.837
Vitamins Vitamin B-6 mg 0.072 0.104
Vitamins Folate, DFE µg 48 70
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 212 307
Vitamins Vitamin A, IU IU 4238 6145
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 0.083 0.120
Lipids Fatty acids, total monounsaturated g 0.033 0.048
Lipids Fatty acids, total polyunsaturated g 0.168 0.244
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0