Yam from Uganda - there are many different cultivars of yams each 1 to 2 kg. Yam is an important dietary element for people. It contributes more than 200 calories per person per day, and is an important source of income. Yams must be cooked to be safely eaten, because various natural substances in raw yams can cause illness if consumed. The most common cooking methods are by boiling, frying or roasting, boiled yam can be mashed with palm oil into eto in a similar manner to the plantain dish matooke, and served with eggs. The boiled yam can also be pounded with a traditional mortar and pestle to create a thick, starchy paste known as iyan or fufu which is eaten with traditional sauces such as egusi and palm nut soup. Another method of consumption is to leave the raw yam pieces to dry in the sun. When dry, the pieces turn a dark brown color. These are then milled to create a brown powder and can be mixed with boiling water to create a thick starchy paste which is then eaten with local soups and sauces.
Packaging
Packaging is done in aerated cartons weighing 10 kilograms each.
Minimum Order
Negotiable
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 494 kJ (118 kcal) |
Carbohydrates | 27.9 g |
| Sugars | 0.5 g |
| Dietary fiber | 4.1 g |
Fat | 0.17 g |
Protein | 1.5 g |
| Vitamins | |
| Vitamin A equiv. | (1%) 7 μg |
| Thiamine (B1) | (10%) 0.112 mg |
| Riboflavin (B2) | (3%) 0.032 mg |
| Niacin (B3) | (4%) 0.552 mg |
| Pantothenic acid (B5) | (6%) 0.314 mg |
| Vitamin B6 | (23%) 0.293 mg |
| Folate (B9) | (6%) 23 μg |
| Vitamin C | (21%) 17.1 mg |
| Vitamin E | (2%) 0.35 mg |
| Vitamin K | (2%) 2.3 μg |
| Minerals | |
| Calcium | (2%) 17 mg |
| Iron | (4%) 0.54 mg |
| Magnesium | (6%) 21 mg |
| Manganese | (19%) 0.397 mg |
| Phosphorus | (8%) 55 mg |
| Potassium | (17%) 816 mg |
| Zinc | (3%) 0.24 mg |