Starches and starchy roots

Item No.

Commodity and description

Water

Protein

Fat

Carbohydrate

Ash

Calories

Notes

Refuse in A.P

Total (by dif.)

Fiber

Extraction rate

Can apply to other extraction rates:

Percent of edible portion

(No. per 100 gm.)

Percent

(Percent)

STARCHES AND STARCHY ROOTS

POTATOES

34

Potato (Solanum tuberosum)

78

2.0

0.1

18.9

0.4

1.0

82

15

35

Potato flour

7

8.5

0.4

80.0

1.7

4.1

349

0

36

SWEET POTATOES (Ipomoea batatas)

70

1.3

0.4

27.3

0.8

1.0

117

17

CASSAVA

37

Fresh (Manihot spp.)

62.5

1.2

0.3

34.7

1.3

1.3

146

Manioc, yuca

25

38

Meal and flour

14

1.5

0.6

81.5

-

2.4

338

0

39†

YAUTIA (Xanthosoma spp.)

65

2.1

0.4

31.5

0.8

1.0

136

Also called tanier, malanga

20

40†

TARO (Colocasia spp.)

72.5

1.9

0.2

24.2

0.9

1.2

104

18

41†

YAM (Dioscorea spp.)

72.4

2.4

0.2

24.1

0.9

0.9

105

14

42*

ARRACACHA (Arracacia xanthorrhiza)

72

1.7

0.3

24.9

0.6

1.1

108

30

43

STARCHES, PURE DRY

12

0.5

0.3

86.9

0.2

0.3

362

Arrowroot, cornstarch, sago, tapioca, etc.

0