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5+ A Day

Kumara

Kumara
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Availability

Kūmara are available all year round.

 

Storage and Handling

Store in a cool dark place, unless cut and then refrigerate. Handle all fresh produce with care and wash before eating.

 

History

Kūmara has been grown and eaten in New Zealand since the Māori first arrived. In about the 10th century Kupe brought the kūmara here from Hawaiki. This variety was a bush with tubers much smaller than the kūmara we know today. Later the bigger sweet potato was introduced which came to be known as the kūmara too.

 

Facts and Varieties

  • Kūmara is also known as the sweet potato
  • The majority of our kūmara is grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit kūmara perfectly
  • There are different varieties of kūmara; gold, red and orange
  • Gold kūmara, sometimes sold as Toka Toka, it has a golden skin and flesh and has a sweeter taste than red
  • The most common is the red-skinned, Owairaka Red, with a creamy white flesh
  • Orange kūmara or Beauregard kūmara has the sweetest flesh

 

Growing Facts

  • Plant in October and harvest in February
  • Kūmara are sensitive to frost and like a long and warm growing period
  • Plant in loose, free-draining soil

Nutrition Information

Serving size: 1 med kumara 135g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 490/117 363/87
Protein (g) 1.69 1.25
Fat, total (g) 0.28 0.21
- saturated (g) 0.077 0.057
Carbohydrate (g) 25.38 18.8
- sugars (g) 7.02 5.2
Dietary Fibre (g) 2.43 1.8
Sodium (mg) 37.8 28
Niacin (mg) 3.59 2.66
Vitamin C (mg) 43.47 32.2
Potassium (mg) 683 506
Vitamin B6 (mg) 0.148 0.11
Iron (mg) 0.72 0.53
Riboflavin (mg) 0.095 0.07
Vitamin A Equiv. (µg) 26.49 19.62
Vitamin E (mg) 0.27 0.2
Calcium (mg) 21.6 16
Zinc (mg) 0.28 0.21
Folate (µg) 3.78 2.8
Selenium (µg) 0.16 0.12
Thiamin (mg) 0.135 0.1

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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