scored 63/100
Yautia (tannier) is a starchy root vegetable rich in potassium and resistant starch, offering moderate carbohydrate nutrition with notable mineral content for cardiovascular and metabolic health.
18.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 63.
Yautia, also known as tannier or malanga, is a tropical root vegetable native to Central and South America and widely cultivated throughout the Caribbean and West Africa. Botanically distinct from taro despite similar appearance and culinary use, yautia offers a unique nutritional profile centered on complex carbohydrates and mineral density. Per 100g, it provides 598mg potassium—critical for blood pressure regulation and heart health—alongside meaningful amounts of iron, magnesium, and niacin. The carbohydrate content (23.63g) is primarily in the form of starch with resistant starch properties, particularly when cooked and cooled, which may support gut microbiome diversity and metabolic health. Unlike many starchy vegetables, yautia contains less oxalic acid than taro, making it a safer choice for those with kidney concerns. Its low sodium and moderate fiber content make it suitable for whole-food, unprocessed dietary patterns. The combination of potassium, magnesium, and niacin supports cardiovascular function, while its mineral profile aligns with healthy aging protocols. Yautia is especially relevant for populations seeking affordable, nutrient-dense carbohydrate sources that support metabolic flexibility and blood pressure management.
High potassium content (598mg per 100g) works synergistically with low sodium to promote vasodilation and reduce arterial stiffness, while magnesium supports healthy endothelial function
Resistant starch formed during cooking and cooling ferments in the colon, producing short-chain fatty acids (particularly butyrate) that enhance insulin sensitivity and reduce postprandial glucose spikes
Resistant starch acts as a prebiotic substrate, selectively feeding beneficial bacteria and increasing fecal short-chain fatty acid production
Contains 0.98mg iron per 100g; vitamin C content (5.2mg) and organic acids enhance non-heme iron bioavailability
Provides 0.667mg niacin (5% DV), supporting NAD+ synthesis critical for cellular respiration and sirtuin activation in aging pathways
As a starchy carbohydrate, yautia is optimally consumed midday or post-workout when insulin sensitivity is higher and glycogen replenishment supports metabolic flexibility; timing aligns with natural cortisol rhythm and glucose utilization patterns
Breaks a fast
Resistant starch benefits are maximized when cooled and consumed, so prepare yautia in advance and consume at lunch or early dinner rather than immediately after cooking
Per 100 g of the default form. Bars show how much higher or lower yautia (tannier) is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Yautia (Tannier) is classified as a vegetable. Yautia (tannier) is a starchy root vegetable rich in potassium and resistant starch, offering moderate carbohydrate nutrition with notable mineral content for cardiovascular and metabolic health.
Yautia (Tannier) scores 63/100 in Formulate, making it a moderate choice. Its strongest contributions come from Copper, Potassium, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 1.2 g of protein (~2% of the 50 g daily value).
Not really. A 85 g serving provides about 1.3 g of fiber (~5% of the 28 g daily value).
In a 85 g serving, yautia (tannier) is highest in Copper (~24% DV), Potassium (~11% DV), Vitamin B6 (~10% DV).
Not really. A 85 g serving has about 18.8 g of net carbs (20.1 g total minus 1.3 g fiber).
Best in the midday. As a starchy carbohydrate, yautia is optimally consumed midday or post-workout when insulin sensitivity is higher and glycogen replenishment supports metabolic flexibility; timing aligns with natural cortisol rhythm and glucose utilization patterns
A typical serving is around 85 g (~83 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating yautia (tannier) alongside several other vegetable sources.
Yautia (Tannier) pairs nicely with: Pair with citrus (lemon, lime) because vitamin C enhances non-heme iron absorption from yautia's iron content; Combine with olive oil or avocado because fat-soluble nutrients benefit from lipid solubilization and resistant starch formation increases with fat presence; Serve alongside leafy greens (spinach, kale) because complementary minerals (magnesium, calcium) create synergistic cardiovascular benefits; Pair with fermented foods (sauerkraut, kimchi, yogurt) because probiotics colonize the prebiotic substrate created by yautia's resistant starch.
Encyclopedia entries that supply the same signature nutrients yautia (tannier) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients yautia (tannier)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.