Although there are hundreds of types grown all over the world, the most common characteristics of sweet potatoes are their copper-colored skin and brilliant orange flesh. Other colors include white, cream, yellow, reddish-purple, and deep purple. As their name suggests, sweet potatoes have a naturally sweet flavor that is accentuated by culinary techniques like roasting. They are also among the best sources of beta-carotene, a vitamin A precursor.
Sweete potato or Ipomoea batatas, is a type of subterranean tuber. It contains a lot of beta carotene, a powerful antioxidant that increases blood levels of vitamin A, especially in children. The sweet "potato" is a sizable edible root belonging to the morning glory family, as opposed to a potato, which are edible tubers of the nightshade family. They differ from yams as well, which are edible tubers that are members of the lily family and are indigenous to Africa and Asia. Most likely, the "yams" in your neighborhood grocery store are a type of sweet potato. True yams are distinguished by their white or purple-toned flesh and blackish/brown, bark-like skin.
Sweet potatoes are a source of: beta-carotene, a type of vitamin A; B6 vitamin, C vitamin, Potassium, and Fiber. The most beta-carotene-rich sweet potatoes are those with orange flesh. The anthocyanin content of sweet potatoes with purple flesh is higher. Vegetables' vibrant hues are naturally occurring plant "phyto" compounds called beta-carotene and anthocyanins. The potential benefits of these phytochemicals for human health and disease prevention are being studied.
Sweet potatoes should be kept in a cool, dry area. It is recommended to use them within a week after purchasing them because they are more perishable than you might assume; Scrub the skins thoroughly before cooking since they are edible and healthful/nutritious. In addition to the root, sweet potatoes also have edible leaves and shoots that are frequently consumed in various cultures.
Compared to baking or frying, boiling sweet potatoes preserves more beta-carotene and increases the nutrient's absorbability. Limiting the cook time, such as boiling in a saucepan with a securely covered lid for 20 minutes, can preserve up to 92% of the nutrition. Additionally, cooking with the skin on reduces the leaching of minerals like beta-carotene and vitamin C. Important vitamins like beta carotene, vitamin C, and potassium are included in sweet potatoes. They can support a diet high in nutrients and also contain fiber. Carbohydrates make up the majority of sweet potatoes. Starch is the primary source of carbohydrates, followed by fiber. Although this root vegetable has a relatively low protein content, it is nonetheless a significant source of protein in many underdeveloped nations.
In addition to the root, sweet potatoes also have edible leaves and shoots that are frequently consumed in various cultures. Among their many advantages, sweet potatoes may help with blood sugar control and lower oxidative stress. Sweet potatoes are sweet, nutrient-dense, high in fiber, and satisfying. They can be fried, baked, steamed, or boiled for food. In general, sweet potatoes are inexpensive, simple to prepare, and nutrient-rich.
AA I Floricel N. Denopol, RND
References
Sweet Potatoes
https://www.hsph.harvard.edu/nutritionsource/food-features/sweet-potatoes/#:~:text=Sweet%20potatoes%20are%20typically%20recognized,%2Dpurple%2C%20and%20deep%20purple.
Guide to Purple Sweet Potato
https://myfoodbook.com.au/tips/guide-to-purple-sweet-potato#:~:text=Purple%20sweet%20potato%20boasts%20all,It's%20also%20bursting%20with%20vitamins.
Sweet Potatoes 101: Nutrition Facts and Health Benefits
