Sweet potato, baked

Listed nutrients, per 100 g

For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.

Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.

Hazard rows as the dataset rates them

• Acrylamide · Worth knowing · Flagged, not rated: baking forms acrylamide, and one sample (not detected) is too thin to rate a hot-baked root. Sweet potato chips and crackers are high (CFIA 14-930 µg/kg chips, 460 crackers; Health Canada 2024: sweet potato chips the highest mean) but are other products. Boiling or steaming is the mitigation. · FDA 2002–2006 · B
• Arsenic, all forms · Context · Not rated: the reference point (EFSA 2024) is for inorganic arsenic and the TDS reports total arsenic; speciation not available · US FDA Total Diet Study (2018–2020) · A
• Cadmium · Nothing to watch: under the limit · A daily serving adds 3.5% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap. · US FDA Total Diet Study (2018–2020) · A
• Lead · Nothing to watch: doesn’t double average intake · lower bound 12 µg/kg (reported mean; FDA counts non-detects as 0); upper bound at most 13.2 µg/kg by arithmetic (12 + 8 x 4 / 27); adds 3.8-4.1% to the EFSA adult mean of 35 µg/day (0.50 µg/kg body weight/day x 70 kg); no cap · US FDA Total Diet Study (2018–2020) · A

Oxalate, phytate and gut-tolerance measurements

• fodmap excess fructose: 0.53 µg/mg · dry weight (= mg/g DW) · boiled (unpeeled whole root; steamed 40 min, boiled 30 min, baked 90 min at 200 C) · grade B · Zhang 2022
• fodmap excess fructose: none (fructose not above glucose) units not stated in the table · not stated (table notes 'fw' for its other rows) · baked whole unpeeled root (boiled 90 C 100 min, water discarded; baked 190 C 70 min) · grade B · Guclu 2023

Sources

• Health Canada, Canadian Nutrient File 2026 (14th edition)
  cnf-2026 · dataset · Open Government Licence – Canada 2.0
• Public Health England, Composition of Foods Integrated Dataset (CoFID) 2021
  cofid-2021 · dataset · Open Government Licence v3.0
• US FDA, acrylamide in individual food products 2002–2006
  fda-acrylamide-2002-2006 · dataset · US government work (17 USC 105), public domain
• US FDA, Total Diet Study FY2018–FY2020 Elements Report Supplement
  fda-tds-fy2018-2020 · dataset · US government work (17 USC 105), public domain
• USDA FoodData Central, SR Legacy, 2018-04
  fdc-sr-legacy-2018-04 · dataset · CC0 1.0 (public domain)
• Guclu G, Dagli [initials not captured], Ozge Aksay, Keskin, et al. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods. Heliyon 2023;9(8):e18684. · doi:10.1016/j.heliyon.2023.e18684 · PMID 37560669
  guclu-2023-heliyon · full text read · open access (licence not checked)
• USDA, FDA and ODS-NIH Database for the Iodine Content of Common Foods, Release 4.0 (October 2024; 478 foods). Prepared by Heydorn K, Wambogo E, Spungen JH, Ershow AG, Gahche JJ, Haggans C, Merkel J, Patterson KY, Pehrsson PR. USDA ARS Methods and Application of Food Composition Laboratory.
  usda-iodine-db4 · secondary source · US Government work (public domain; USDA ARS)
• Zhang R, Chen H, Chen Y, Tang C, Jiang B, Wang Z. Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.). Food Chem X 2023;17. · doi:10.1016/j.fochx.2022.100542 · PMID 36824146
  zhang-2022-fochx · full text read · open access (licence not checked)

Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.

The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.

The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.

Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.