Cook with Yam, tuber, deep fried in unfortified vegetable oil*
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Nutrition (per 100g unless noted)
36.9
Protein (g)
3.6
Fat (g)
8
Carbs (g)
39.6
Fiber (g)
621
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
Pairs well with — computed from shared flavor compounds
Yam, tuber, flour, from white yam tuber
20 shared
Yam, tuber, combined cultivars (Nigeria), boiled* (without salt), drained
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
20 shared
Yam, tuber, combined cultivars, raw (Nigeria)
20 shared
Yam, boiled, drained or baked, salt added
Source & License
Source
WAFCT 2019 (FAO/WAHO)
License
FAO Open Government Data (CC-BY 4.0 compatible)
Imported
6/4/2026, 12:40:27 PM
Verification
Multi-layer verified