If swapping sweet potatoes for white potatoes, you’ll still want to go easy on the portions: Though sweet potatoes are a rich source of beta carotene, they have a high glycemic index and glycemic load-almost as high as that of a white potato.These phytochemicals are researched for their potential role in human health and disease prevention. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors. Sweet potatoes with purple flesh are richer in anthocyanins. Sweet potatoes with orange flesh are richest in beta-carotene.True yams are distinguishable by their blackish/brown, bark-like skin and white or purple-toned flesh. Chances are the “yams” found in your local supermarket are actually a variety of sweet potato. They’re also different from yams, which are edible tubers within the lily family and native to Africa and Asia. Unlike a potato (edible tubers of the nightshade family), the sweet “potato” is a large edible root within the morning glory family. They are also one of the top sources of beta-carotene-a precursor to vitamin A. Although they are often found on holiday tables covered in marshmallows or mixed with added sweeteners, there’s no need! True to their name, sweet potatoes have a naturally sweet flavor, which is further enhanced through cooking methods like roasting. Sweet potatoes are typically recognized by their copper-colored skin and vibrant orange flesh, though the hundreds of varieties grown worldwide display colors such as white, cream, yellow, reddish-purple, and deep purple.
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