Lesson 6.14.2 SWEET POTATOE – Food value

 

FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.14.2 

SWEET POTATOE – Food value

Food value

The orange and the red flesh varieties are richer sources of vitamin A than the cream and white varieties. Sweet potatoes are a nutritious source of carbohydrates, and they are in fact a staple food for the people.

Peeling the sweet potato does not take any of the nourishment away as all the vitamins are evenly distributed throughout.  The orange sweet potato tends to taste sweeter than the white varieties and like different varieties of potatoes, sweet potatoes also lend themselves well to dishes.

It is interesting to note that to be able to have the benefit of vitamin A from sweet potato you will do well to serve it with some cream, butter, or coconut cream.  This is because Vitamin A is a fat-soluble vitamin and needs the presence of fat to be able to be taken up by the body.  So, enjoy! 

Sweet potatoes come in many different varieties and they each have their own characteristics. This lends them to dishes and here are some examples:

Beauregard

Light copper skin and bright, moist orange flesh.  Suitable for salads and recipes  where colour is important.

Jersey

Creamy- yellow or tan skin, flesh is pale yellow and ‘dry’. Intensely sweet and good for mashing. Also good for grating and adding to bread and muffins.

 Jewel

The most versatile of the sweet potato family.

 Copper

Copper coloured skin with a bright orange flesh that retains its colours when cooked.

Okinawan

A Japanese variety that has a light-coloured skin but has a dark purple flesh when baked.  A full-bodied texture.  Good for baking, salads, tempura, and stir-fry.

Kotobuki

Light- coloured flesh with a nutty flavour somewhat like a roasted chestnut.  Not a traditional sweet potato in western cooking.  Good for baking, salads, tempura, soups, and stir-fry.

 Garnet

This is the 'classic’ yam variety.  Deep red or purple skin with a soft, moist orange flesh.  This variety is best to use mashed or grated as the flesh becomes very soft with cooking.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,

 


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