Vegetables and greens
Cooked sweet potato
According to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, every 100 g of cooked sweet potato has 77 kcal, 0.6 g of protein, 18.4 g of carbs, 0.1 g of fat and 2.2 g of fiber.
- Gluten free
- Lactose free
- Vegetarian
- Vegan
Internal catalog classifications, not certifications that allergens are absent. For prepared or industrialized products, check the label.
Values per 100 g from the Darwin base, attributed to TACO (NEPA/Unicamp, 4th edition). The food description says whether it is raw, cooked or prepared.
Calculate the composition for another amount
Enter the weight, in grams, of the food in the form described above. The calculator adjusts the catalog data by simple proportion. It does not estimate added ingredients, household measures or a meal plan.
Enter a weight between 1 and 2,000 grams to get the calculation.
- Energy
- kcal
- Protein
- g
- Carbs
- g
- Fat
- g
- Fiber
- g
Calculation based on the values registered per 100 g. Check the original TACO (NEPA/Unicamp).
In a usual serving
In this catalog's reference serving, 130 g (1 unidade media), cooked sweet potato has:
- 100 kcal
- 0.8 g of protein
- 23.9 g of carbs
- 0.1 g of fat
- 2.9 g of fiber
Recalculated linearly from 100 g. The household measure was registered in Darwin; it is not an amount recommended for you nor an official standardized measure from TACO.
The catalog records a numeric value of zero for vitamin A, folate, vitamin B12. This does not prove absolute absence nor mean that all brands and preparation methods have the same composition.
Equivalent substitutions
A serving of cooked sweet potato (1 unidade média (150g)) and what yields the same exchange in the "Carbos complexos ~ 30g carbo" group in the other options below.
- Cooked white rice 4 colheres sopa (100g)
- Cooked brown rice 4 colheres sopa (100g)
- Cooked cassava 1 pedaço médio (100g)
- Cooked whole wheat pasta 1 pegador (80g)
- Quinoa cozida 4 colheres sopa (100g)
- Rolled oats 3 colheres sopa (30g)
- Tapioca 2 colheres sopa granulada (30g)
- Pão integral 2 fatias (50g)
- Cooked potato 1 unidade média (150g)
- Cooked yam 1 porção (100g)
- Corn couscous 1 fatia média (80g)
- Macarrão branco cozido 1 pegador (80g)
- Cooked parboiled rice 1 concha grande (120g)
- Sandwich bread 2 fatias (50g)
- French bread 1 unidade (50g)
- Cooked arracacha 1 unidade média (140g)
- Wheat wrap 1 unidade média (55g)
- Brazilian cheese bread 2 unidades médias (70g)
- Granola 4 colheres de sopa (40g)
- Saltine cracker 6 unidades (45g)
- Cassava flour 2 colheres de sopa (20g)
- Unsweetened corn flakes 1 xícara de chá (30g)
Comparison within vegetables and greens
Cooked sweet potato ranks 7th in fiber among the 25 foods of its category in this database, calculated from TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
| Food | kcal | Protein (g) | Carbs (g) | Fiber (g) |
|---|
Darwin catalog values per 100 g, attributed to TACO. Foods may have different preparation methods; sorting does not produce a ranking of nutritional quality.
Micronutrients (per 100 g)
| Calcium | 17 mg |
| Iron | 0.2 mg |
| Sodium | 2 mg |
| Potassium | 148 mg |
| Zinc | 0.1 mg |
| Vitamin C | 23.8 mg |
| Vitamin A (RAE) | 0 mcg |
| Folate | 0 mcg |
| Vitamin B12 | 0 mcg |
| Magnesium | 11 mg |
| Phosphorus | 15 mg |
Source: TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, via the Darwin database.
About cooked sweet potato
Where it comes from
Os registros mais antigos de raízes de batata-doce datam de 8 a 10 mil anos atrás, encontrados em cavernas no Peru, embora a domesticação da espécie tenha ocorrido há cerca de 5 mil anos. Segundo a Embrapa, o centro de origem da espécie ainda é discutido no meio científico, mas a hipótese mais aceita aponta a América Central e o norte da América do Sul. No Brasil, a Embrapa desenvolveu cultivares próprias que se diferenciam pela cor da pele e da polpa e pelo uso preferencial, como a Beauregard, de polpa alaranjada, a Brazlândia Roxa, de pele roxa e polpa creme, e a BRS Rubissol, de pele roxa e polpa branca.
Who eats it, in Brazil
O Brasil está na 16ª posição entre os maiores produtores mundiais de batata-doce, com 805,4 mil toneladas e R$ 886,6 milhões em valor de produção, segundo dado do IBGE citado pela Embrapa. As regiões Nordeste, Sul e Sudeste concentram a maior parte da produção nacional: em 2017, o Rio Grande do Sul liderou com 175 mil toneladas colhidas, seguido de São Paulo, com 140,7 mil toneladas.
What it is for in the diet
Segundo a Embrapa Hortaliças, a batata-doce é um alimento de alto valor energético, rico em carboidratos. Também contém vitamina C e vitaminas do complexo B, destacando-se entre os sais minerais como fonte de potássio.
When it is used
Segundo a Embrapa Hortaliças, as raízes de batata-doce podem ser consumidas diretamente cozidas, assadas, fritas ou na forma de doces, pães e bolos. A batata-doce também pode ser cozida com casca, desde que lavada antes em água corrente.
A detail almost nobody tells
Entre as cultivares de batata-doce desenvolvidas pela Embrapa, a Beauregard, de polpa alaranjada, apresenta geralmente dez vezes mais carotenoides, os precursores da pró-vitamina A, do que cultivares de polpa mais clara, uma diferença de composição ligada à cor da raiz que não aparece nas tabelas nutricionais padrão.
Sources of this section
- Introdução e importância econômica Embrapa Hortaliças read on 11/09/2026
- Cultivares Embrapa Hortaliças read on 11/09/2026
- Principais regiões produtoras Embrapa Hortaliças read on 11/09/2026
- Batata-doce - Hortaliça não é só salada - Embrapa Hortaliças Lana, M.M. (Embrapa Hortaliças) 2022 read on 11/09/2026
Every claim above has a source in the list. Where there is no source, there is no claim: the text is simply not published.
How to read this data
The composition reference gives amounts per 100 g of the edible part, in the form of the food indicated by its name. A raw version is not equivalent to the same mass already cooked: water, preparation, salt, oil and fillings can change the results.
A zero value in the catalog does not guarantee absolute absence of the nutrient. Darwin's numbers are a reference reading and do not replace the product packaging or an individual nutritional assessment.
Sources and further reading
- NEPA/Unicamp: Brazilian Food Composition Table, 4th edition: declared reference for the numeric values in the catalog.
- USP: Brazilian Food Composition Table (TBCA): complementary lookup for preparation types and variation; we do not mix numbers from this base with those from TACO.
- Anvisa: food labeling: official guidance on ingredients, labels and relevant warnings.
Frequently asked questions
About cooked sweet potato
Composition and nutrients
How many calories are in cooked sweet potato?
Cooked sweet potato has 77 kcal per 100 g. In a usual serving of 130 g (1 unidade media), that is 100 kcal, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
How much protein does Cooked sweet potato have?
Cooked sweet potato has 0.6 g of protein per 100 g, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
What does a zero value mean in the catalog for cooked sweet potato?
In the base used by Darwin, vitamin A, folate, vitamin B12 appears with a numeric value of zero. This record does not prove absence in all varieties or preparations. Check the original source and the product label.
Other foods in the category
- Lettuce
- Tomato
- Raw carrot
- Cooked broccoli
- Cooked cauliflower
- Cooked spinach
- Cooked zucchini
- Cooked okra
- Sautéed collard greens
- Cooked cassava
- Cooked potato
- Cooked beets
- Cooked chayote
- Green bell pepper
- Red bell pepper
- Cucumber
- Cooked yam
- Raw onion
- Cooked arracacha
- Cooked carrot
- Cooked tomato
- Raw arugula
- Cooked cabbage
- Cooked turnip
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