Sweet potatoes are an excellent source of beta-carotene, a carotenoid precursor of vitamin A (the body transforms it into vitamin A according to our need) that helps neutralize free radicals.
They are a good source of vitamine B6 (pyridoxin) even more when boiled (improves biodisponibility). Sweet potatoes are also rich in minerals (copper, manganese) and in proteins. It contains the vitamins B2, B5, C and some fibers.
They have medium rating on the glycemic index and a high antioxidant level.
They are an important source of DHEA (dehydroepiandrosterone). DHEA is what is called a “precursor hormone”, one that remains latent in the body until it converts to a hormone our body needs. It can become estrogen, progestogen, or testosterone, all essential for the body’s anti-aging defenses to work. As we age, our DHEA levels in our body decrease rapidly in the organism.
BENEFITS FOR OUR HEALTH:
Often sweet potato is orange but it can have a white pulp (it has a chestnut taste) or purple (very rich in anthocyanin that have anti-cancer, anti-inflammatory and antioxidant properties)
HOW TO STORE?
Sweet potato is more delicate than potato. It must be stored for 7 to 10 days in a cool, dark and well ventilated place. Do not refrigerate.
HOW TO PREPARE?
SOME RECIPE IDEAS:
For a vegetable sweet potatoes are rich in glucides.
A moderate consumption as well as healthy preparations make sweet potatoes nutritious and delicious and don’t pose any significant health problem.
Should be avoided in large quantities for people suffering from kidney stone problems (because of their oxalate content)