SWEET POTATO FREE
The antioxidant properties of vitamin A combat free radicals that can damage the skin. One serving of sweet potatoes provides 769 percent of the daily recommended value of vitamin A, which is essential for healthy eyes, bones and teeth. Orange-colored flesh contains beta-carotene, which is converted into vitamin A, and purple-colored flesh includes anthocyanin, which helps improve memory and acts as an anti-inflammatory.
Phytochemicals are powerful antioxidants that help protect against cellular damage and are the natural pigments that give sweet potato flesh its color. They also support memory function and coordination. Sweet potatoes are high in nutrients that have antioxidant properties, which protect against free radicals that cause aging, cancer and disease. Values from based on sweet potato, cooked, baked in skin, without salt, 200 grams Antioxidants The sweet potatoes grown in the Northern region of the United States are the pale and dry-fleshed variety. Within the United States, more than half the production is from Southern states, especially North Carolina. Today, China is the largest producer, followed by Africa, Central and South America and the United States. Sweet potatoes quickly spread across Europe and were brought to other parts of the world in the 16th century by Spanish and Portuguese explorers. Christopher Columbus brought the tuber to Europe after his trip to the New World in 1492. Sweet potatoes are native to Central and South America with evidence dating back 10,000 years. Sweet potatoes are available year-round with a peak season in winter.
SWEET POTATO SKIN
The darker sweet potato has thicker skin with dark-orange to purple flesh and has a sweeter, softer and moister texture. The pale sweet potato has light-colored beige skin with light-yellow flesh and has a firm, dry and crumbly texture that is not as sweet. Sweet potatoes are grouped into two categories based on texture when cooked. They need time to rest and develop their sweetness. Sweet potatoes are not very sweet when they have first been harvested. Tubers grow underground and contain the plant’s nutrient reserves. His projects ‘Study on recovery technology and functional properties of sweet potato protein from starch processing wastewater’ and ‘Study and demonstration of recycling technology of sweet potato starch processing residues ’ won the prize of achievement from Chinese Academy of Agricultural Science and Technology in 20, respectively.Part of the morning glory family, the sweet potato is a large, edible tuber that grows in warm, tropical conditions. He has obtained 10 CN patents, and published 86 peer-reviewed journal articles and 12 books. Mu has presided over and participated in more than 50 projects in National High-tech Research and Development Program (863 Program), National Scientific and Technological Support Project, scientific and technological achievements transformation for Ministry of Science and Technology, and corporate cross-cutting project, etc. Mu’s research expertise includes physicochemical, functional and nutritional properties of potato and sweet potato components comprehensive utilization of potato and sweet potato byproducts application and industrialization of ultra-high pressure food processing technology for food protein application of bioactive peptides produced from potato and sweet potato. Providing a brief description of the specific sweet potato components, their role during processing and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein, and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses.