Cook with Yam, cooked, boiled, drained, or baked, with salt
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Salt by Mark Kurlansky
Cultural history of salt — the mineral that shaped civilization and cuisine
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Salt by Mark Kurlansky
Cultural history of salt — the mineral that shaped civilization and cuisine
$15◆ Buy on Amazon →
Salt by Mark Kurlansky
Cultural history of salt — the mineral that shaped civilization and cuisine
$15◆ Buy on Amazon →
Cooked by Michael Pollan
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
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Nutrition (per 100g unless noted)
477
Energy (kcal)
1.5
Protein (g)
0.1
Fat (g)
27
Carbs (g)
3.9
Fiber (g)
244
Sodium (mg)
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
Source & License
Source
USDA FoodData Central
License
public-domain
Source page
Imported
6/7/2026, 6:15:51 PM
Verification
Multi-layer verified