China is by far the world’s leading producer, but we can provide locally in the markets in the south of France. She indeed needs a warm climate to flourish and fears frosts. Full of nutritional benefits, here are some good reasons to invite him to the table.
It is rich in vitamin A …
It is an excellent source of carotenoids (precursor of vitamin A). It is this pigment which gives it its orange color. The more orange it is, the more it contains it. To increase the assimilation of carotenoids, I advise you to add a fatty body to your meal. Vitamin A deficiencies are relatively frequent in Western countries. Studies have shown that by regularly consuming sweet potatoes, the blood rates of retinol (vitamin A) could be increased.
This antioxidant vitamin allows, among other things, to maintain good vision, to prevent DMLA, to improve the functioning of the immune system, to prevent certain cancers, to maintain the integrity of mucous membranes and skin. There are also stalls, soft purple potatoes, which contain anthocyan, other antioxidant pigments.
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… And in vitamins C and E
Sweet potato also brings vitamin C and vitamin E, antioxidant vitamins.
It also contains chlorogenic acid, phenol with antioxidant and anti-inflammatory properties present in large quantities in coffee.
Also note its high potassium but lower sodium contents.
Sweet potato is rich in dietary fiber: cellulose, lignin, pectin. Soluble and insoluble, rather soft fibers that make it a choice for infants or people with fragile intestines. It regulates a little too slow transits very well.
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-Like any starch, it contains carbohydrates. But contrary to what the majority think, it is less sweet than the potato and has a moderate glycemic index, unlike the latter. To limit its impact on the elevation of blood sugar, prefer them boiled or eat them after cooling them. It owes its sweet taste to the presence of fructose.
Choose them farm and keep them cool away from light to prevent them from germinating. Easy to prepare, they lend themselves to many savory preparations: mash, soup, woks, simmered, roasted in the oven. Do not hesitate to incorporate it into your cakes (chocolate or other), its softness allows you to limit the addition of sugar.
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You can also find sweet potato flour. Quite expensive, it has the advantage of being free from gluten. It can replace any flour whatsoever to make sweet (pancakes, cakes) or salty preparations (bread, pie dough, cake). More difficult to get, the iPomée cream is a soft potato jam typical of the Maghreb. It is eaten as well as a condiment with meat as to spread a beautiful slice of bread.
A recipe with sweet potato: https://www.dieteticienne-nutritioniste-pau.fr/RECETTES/__TRASHED/
Anaïs Taqourt is a nutritionist dietician in Morlaàs (13 rue Etienne Lenoir). Such. 06 83 65 52 09.
Site web : https://www.dieteticienne-nutritionniste-pau.fr
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