Sweet potato (Ipomoea batatas), known to many as sweet potato, is actually a perennial subtropical vegetable crop native to South America, Africa and Asia. Secondary root thickenings (which are often mistakenly called tubers) and young leaves are used for eating. Both the root and the bark can be used as animal feed. They call it a treasure trove of antioxidants, primarily beta-carotene, but also vitamins C and E. Of all vegetables, sweet potatoes contain the most key nutrients. Thus, for example, 150 g of baked sweet potato contains five times more vitamin A than the recommended daily amount. It is considered the No. 1 food in the diet of diabetics because it has a low glycemic index, so it causes a small and slow rise in blood glucose and reduces the body’s resistance to insulin. In addition to all of the above, it has a low caloric value. So you can enjoy it in unlimited quantities!
It can be used raw, boiled, fried, baked, grilled, as puree or chips.
