Common Names
Greater Yam; Winged Yam
How this plant is used
Food
Chemical Name | Activity Count | Plant Part | Low Parts Per Million | High Parts Per Million | Standard Deviation | Reference |
---|---|---|---|---|---|---|
PHOSPHORUS | 4 | Root | 48.0 | 2190.0 | -0.23 | Duke, 1992 * |
POTASSIUM | 14 | Root | 2240.0 | 15040.0 | -0.05 | Duke, 1992 * |
PROTEIN | 0 | Root | 11000.0 | 63085.0 | -0.62 | Duke, 1992 * |
RIBOFLAVIN | 15 | Root | 0.2 | 1.1 | -0.65 | Duke, 1992 * |
SODIUM | 1 | Root | 22.0 | 335.0 | -0.36 | Duke, 1992 * |
STARCH | 5 | Root | 159000.0 | 743000.0 | 1.79 | Duke, 1992 * |
SUCINATES | 0 | Root | not available | not available | not available | Duke, 1992 * |
SUGARS | 0 | Root | 5000.0 | 35980.0 | -0.66 | Duke, 1992 * |
SULFUR | 14 | Root | 98.0 | 990.0 | -0.51 | Duke, 1992 * |
THIAMIN | 31 | Root | 0.3 | 1.4 | -0.47 | Duke, 1992 * |
WATER | 0 | Root | 650000.0 | 786000.0 | 0.11 | Duke, 1992 * |
ZINC | 77 | Root | 2.0 | 17.0 | -0.31 | Duke, 1992 * |
Activity | Chemical Count | Reference |
---|---|---|
Vulnerary | 2 | Pizzorno, J.E. and Murray, M.T. 1985. A Textbook of Natural Medicine. John Bastyr College Publications, Seattle, Washington (Looseleaf). |