logoFood Composition Database

Proximates

Energy (kcal)17kcal/100g
Energy (kj)71kj/100g

Proteins (Amino Acids)

Protein2.0g/100g
Protein: the sum of amino acid residues(1.9)g/100g
Isoleucine(80)mg/100g
Leucine(80)mg/100g
Lysine(80)mg/100g
Methionine(18)mg/100g
Cystine(16)mg/100g
Amino acids, total sulphur-containing(34)mg/100g
Phenylalanine(74)mg/100g
Tyrosine(60)mg/100g
Amino acids, total aromatic(130)mg/100g
Threonine(82)mg/100g
Tryptophan(28)mg/100g
Valine(120)mg/100g
Histidine(49)mg/100g
Arginine(68)mg/100g
Alanine(93)mg/100g
Aspartic acid(460)mg/100g
Glutamic acid(540)mg/100g
Glycine(74)mg/100g
Glycine(73)mg/100g
Serine(92)mg/100g
Hydroxy-proline-

Lipids

Lipid0.1g/100g
Triacyl-glycerol equivalents(0.1)g/100g
Fatty acids, total(0.05)g/100g
Fatty acids, total saturated(0.02)g/100g
Fatty acids, total mono-unsaturated(Tr)
Fatty acids, total poly-unsaturated(0.03)g/100g
Fatty acids,total n-3 poly-unsaturated(Tr)
Fatty acids,total n-6 poly-unsaturated(0.03)g/100g
Cholesterol0mg/100g

Carbohydrates

Carbohydrate, available; expressed in mono-saccharide equivalents-
Dietary fiber, total2.5g/100g
Dietary fiber, soluble0.4g/100g
Dietary fiber, insoluble2.1g/100g

Minerals

Sodium (Na)19mg/100g
Potassium (K)410mg/100g
Calcium (CA)34mg/100g
Magnesium (Mg)24mg/100g
Phosphorus (P)51mg/100g
Iron (Fe)1.6mg/100g
Zinc (Zn)0.3mg/100g
Copper (Cu)0.15mg/100g
Manganese (Mn)1.24mg/100g
Iodine (Id)-
Selenium (Se)-
Chromium (Cr)-
Molybdenum (Mo)-

Vitamins

Vitamin A
Retinol0µg/100g
alpha-Carotene0µg/100g
beta-Carotene1900µg/100g
beta-Cryptoxanthin20µg/100g
beta-Carotene equivalents1900µg/100g
Retinol activity equivalents160µg/100g
Vitamin D0µg/100g
Vitamin E
alpha-Tocopherol0.7mg/100g
beta-Tocopherol0.1mg/100g
gamma-Tocopherol0.8mg/100g
delta-Tocopherol0mg/100g
Vitamin K160µg/100g
Thiamin0.04mg/100g
Riboflavin0.13mg/100g
Niacin1.2mg/100g
Vitamin B-60.11mg/100g
Vitamin B-120µg/100g
Folate110µg/100g
Pantothenic acid0.42mg/100g
Biotin-
Ascorbic acid20mg/100g

misc

Water93.4g/100g
Ash1.2g/100g
Salt equivalents0g/100g

Remarks

Removed portion: roots and base