Description
Purple skin and golden, fluffy, sweet flesh. Slow-roasted on hot stones (ishi-yakiimo) its sugars deepen further.
薩摩芋
さつまいも
satsumaimo
Japanese sweet potato
- Autumn
Did you know?
In the Edo period it saved many from famine; scholar Aoki Kon'yo, 'the sweet-potato master', spread its cultivation.
Famous produce
- Kagoshima, which gives it its name
- Kawagoe (Saitama)
- Naruto kintoki (Tokushima)
In the kitchen
- yakiimo
- daigaku imo
- kuri kinton
- tenpura
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
126 kcal
- Protein 4%
- Fat 1%
- Carbohydrate 95%
| Energy | 126 kcal |
|---|---|
| Water | 65.6 g |
| Protein | 1.2 g |
| Fat | 0.2 g |
| Carbohydrate | 31.9 g |
| Dietary fibre | 2.2 g |
| Salt equivalent | 0 g |
| Sodium | 11 mg |
|---|---|
| Potassium | 480 mg |
| Calcium | 36 mg |
| Magnesium | 24 mg |
| Iron | 0.6 mg |
| Zinc | 0.2 mg |
| Iodine | 1 µg |
| Vitamin A (RAE) | 2 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 1.5 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.11 mg |
| Vitamin B2 | 0.04 mg |
| Vitamin B12 | 0 µg |
| Folate | 49 µg |
| Vitamin C | 29 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 02006 · Tr = trace · — = no data
