Raw · vegetables
Red Bell Pepper
128 mg/ 100g
31 kcal
Why this result?
Red Bell Pepper provides approximately 552% more vitamin c per 100 g (128 mg vs 19.6 mg in Sweet Potato (Baked/Cooked)).
cooked · edible portion100% yield
Sweet Potato (Baked/Cooked)
Sweet Potato / Shakarkandi
Ipomoea batatas
A nutrient-dense root vegetable packed with provitamin A (beta-carotene), complex carbohydrates, potassium, and soluble fiber.
ENERGY90kcal / 100g
PROTEIN2.0grams
FIBER3.3grams
CARBS20.7grams
FAT0.15grams
SERVING SIZE BASIS100 g edible portion
Looking for healthy substitutes?Discover ranked food alternatives to Sweet Potato (Baked/Cooked) based on protein, fiber, or calories.
Explore Swaps →STANDOUT MICRONUTRIENTS
All Nutrients →Notable Nutrients in Sweet Potato (Baked/Cooked)
Key vitamins and minerals meeting high percentages of daily recommended intake
Sweet Potato (Baked/Cooked) Rankings in Best Food Guides
Smart Alternatives
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Raw · vegetables
Broccoli (Raw)
89.2 mg/ 100g
34 kcal
Why this result?
Broccoli (Raw) provides approximately 355% more vitamin c per 100 g (89.2 mg vs 19.6 mg in Sweet Potato (Baked/Cooked)).
Raw · fruits
Guava
228 mg/ 100g
68 kcal
Why this result?
Guava provides approximately 1065% more vitamin c per 100 g (228 mg vs 19.6 mg in Sweet Potato (Baked/Cooked)).
Raw · fruits
Kiwi (Kiwifruit)
92.7 mg/ 100g
61 kcal
Why this result?
Kiwi (Kiwifruit) provides approximately 373% more vitamin c per 100 g (92.7 mg vs 19.6 mg in Sweet Potato (Baked/Cooked)).
NUTRITION COMPARISONS
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Laboratory assayed values from published composition records
/ 100g
Nutrition Facts
/ 100gNutrition Breakdown
Per 100g Edible Portion
Macronutrients
| Macronutrients | Amount | % Daily Value* |
|---|---|---|
| Calories (Energy) | 90kcal | |
| Protein | 2.0g | |
| Carbohydrates | 20.7g | |
| Dietary Fiber | 3.3g | |
| Total Fat | 0.15g | |
| Saturated Fat | 0.05g | |
| Total Sugars | 6.5g | |
| Sodium | 36.0mg |
Vitamins
| Vitamins | Amount | % Daily Value* |
|---|---|---|
Vitamin CAscorbic Acid | 19.6mg | |
Vitamin A (RAE)Retinol & Carotenoids | 961µg | |
Vitamin DCholecalciferol / Ergocalciferol | - | - |
Vitamin EAlpha-tocopherol | 0.71mg | |
Vitamin KPhylloquinone & Menaquinones | 2.3µg | |
Folate (DFE)Vitamin B9 | 6.0µg | |
| 0.11mg | ||
| 0.11mg | ||
| 1.5mg | ||
| 0.88mg | ||
Vitamin B6Pyridoxal 5-phosphate | 0.29mg | |
Vitamin B12Cobalamin | 0µg |
Frequently Asked Questions about Sweet Potato (Baked/Cooked)
Expert-verified answers to common nutritional and dietary questions
How many calories and carbs are in Sweet Potato (Baked/Cooked)?
A 100-gram serving of Sweet Potato (Baked/Cooked) contains 90 calories, 20.7g of total carbohydrates, and 3.3g of dietary fiber (yielding approx. 17.4g net carbs). By portion: 100 g contains approximately 90 calories; 1 medium baked potato (114 g) contains approximately 103 calories; 1 cup mashed (200 g) contains approximately 180 calories.
What are the standout vitamins and health benefits of Sweet Potato (Baked/Cooked)?
Sweet Potato (Baked/Cooked) is particularly high in Vitamin A (RAE) (107% Daily Value), Vitamin C (22% Daily Value), Pantothenic Acid (B5) (18% Daily Value), Vitamin B6 (17% Daily Value). A nutrient-dense root vegetable packed with provitamin A (beta-carotene), complex carbohydrates, potassium, and soluble fiber.
What are good healthy substitutes for Sweet Potato (Baked/Cooked)?
Popular and nutritionally verified alternatives to Sweet Potato (Baked/Cooked) include Guava, Orange, Amla (Indian Gooseberry). You can explore customized swaps ranked by protein, fiber, or vitamins using our smart replacement tool.
Is Sweet Potato (Baked/Cooked) suitable for low-carb, keto, or vegan diets?
Sweet Potato (Baked/Cooked) is naturally vegan, vegetarian, gluten free, dairy free, high fiber. With 90 calories and 3.3g of fiber per 100g, it fits well into healthy balanced, plant-based, and calorie-conscious meal plans.
Verified Data Source
USDA FoodData Central
DatasetFoundation Foods
Record Identifier#168482
Preparation Statecooked
Standard Basis100g edible portion
Values reflect assayed composite laboratory samples from published public food tables. Naturally occurring nutrients vary by harvest variety and culinary preparation.
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