Cook with Yam, boiled, drained or baked
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×54
1×18
2×14
3×5
minty×5
mint×4
sweet×4
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(9s,10e,12z)-9-hydroperoxy-10,12-octadecadienoate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Yam, tuber, Amara, raw (Nigeria), n=1
20 shared
Yam, raw
20 shared
Yam, flour
20 shared
Yam, tuber, three-leaved, pale, boiled* (as part of a recipe)
20 shared
Yam, cooked, boiled, drained, or baked, with salt
20 shared
Yam, boiled, drained or baked, salt added
20 shared
Yam, tuber, combined cultivars, raw (Nigeria)
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:48 AM
Verification
Multi-layer verified