Sweet potato

A distant relative of potatoes, which favorably exudes a sweetish taste, thin peel (similar to carrot) and a whole set of useful properties – sweet potato. The vegetable, in terms of cooking, is unique. It is consumed both by raw tuber and in the form of sweet mashed potatoes, vaguely reminiscent of potato. The main advantage of sweet potato is a high level of glucose and carotene, which affect not only the taste, but also the nutritional value of the product.

Product History

Growing sweet potatoes dates back to the time of the Aztecs. Ancestors called the Kamotli vegetable, they ate it raw, boiled and fried.

The territorial homeland of sweet potato is South America (the modern territory of Colombia and Peru). Some scholars dispute such claims and propose their own versions. According to them, the origin of culture began in the tropical climatic zone of Brazil or Mexico.

Batat conquered America and began to travel around the world (Christopher Columbus performed a similar feat). Mentions of the vegetable are found in Polynesia, the West Indies, New Zealand, on Easter Island. The rapid spread to so distant continents still cares about the great minds of our time and remains an open question. Scientists decided to go by the method on the contrary: the tubers did not exactly spread along the ocean currents. Salt water actually kills the vegetable and makes the tubers unsuitable for consumption.

The Spaniards brought potato to Europe, after which the culture went to the Mediterranean, and then to Asian countries.

The UN Food and Agriculture Organization provides such data on the current distribution of vegetable crops.

Varieties

More than 7 varieties of sweet potato have been bred. Below are the most common varieties that are grown in the temperate climatic zone.

Useful Properties

Due to vitamin B6, sweet potato has a beneficial effect on the state of blood vessels, or rather, their walls. B6 strengthens them and prevents the development of cardiovascular diseases.

Beta-carotene is responsible for the health of the organs of vision. A person needs to constantly maintain the level of beta-carotene in order not only to see perfectly, but also to look stunning. Vitamin A acts as an antioxidant that stimulates collagen production. Collagen, in turn, is responsible for the health, youth, elasticity and radiance of our skin. Eating sweet potato is a tasty and inexpensive way to prolong youth.

Vitamin A is fat soluble. If you want to get the most benefit, then use sweet potato with vegetable oil. Vitamin is absorbed faster and better by the body, providing radiance and healthy skin.

The vegetable contains an impressive amount of vitamin C. Doctors recommend replacing traditional potatoes with sweet potato to cover almost 40% of the daily vitamin intake.

The fiber included in the composition is responsible for the digestibility of the products and the digestive system. It cleanses the body of toxins and toxins, speeds up metabolism and helps the gastrointestinal tract to cope with its functions faster. Fiber, in fact, facilitates the work of the digestive tract, gives us a long-lasting feeling of fullness and helps to lose weight.

Another important element of the composition is potassium. It is indispensable for stress, depression, insomnia. Potassium stabilizes the nervous system and helps to “restart” the brain. A person will feel harmony, calmness and clarity of mind.

The root crop has an anti-inflammatory effect and disinfects the body from the inside. Sweet potato is able to minimize the harmful effects of heavy metals and free radicals. The vegetable not only fights against their pathogenic manifestations, but also partially removes it from the body.

Sweet Potato Facts

1 fact

Dr. Thomas Muffet wrote The Health Improvement, in which he pointed out one interesting property of sweet potato. He claimed that a vegetable boosts libido.

Modern scholars have confirmed the words of Muffet. Sweet potato not only improves sexual desire, but also minimizes the pathogenic manifestations of menopause. The use of sweet potato can smooth the transition to a menopause, improve the mood and physical health of a woman.

2 fact

The use of vegetable tubers is a space for multifaceted culinary imagination. From them you can make flour, sugar, alcohol or molasses. Sweet potato is a non-waste product. The leaves and seeds of the root crop can also be put into action. Leaves need to be soaked to get rid of the bitter aftertaste, and then added to salads.

3 fact

A variety of vegetable varieties determines its taste. The root vegetable can have the taste of banana, nut, melon, zucchini, chestnut and pumpkin. Such a variety of taste palette makes sweet potato one of the most functional vegetables used in cooking.

4 fact

Sweet potato is spread all over the world, but in different parts of the world they prefer special varieties and methods of cooking vegetables. Americans prefer juicy orange fruits with a dense pulp that needs to be boiled. Among Asians, purple fruits are popular with pulp, which in texture resembles cream, and a dense smooth surface. In Asia, they prefer to bake sweet potato with spices and a favorite side dish.

5 fact

Sweet potato is a more resistant root crop compared to potatoes. No toxic substances are formed in the sprouted vegetables. In addition, sweet potato has “immunity” to fungal diseases, which potatoes do not have.

Chemical composition

Use in cooking

Each grade of sweet potato has a unique special taste. Unsweetened varieties are very similar to potatoes, but have a sweetish tinge, which is felt in the aftertaste. In sweet varieties, distinct walnut-caramel or carrot notes are noticeable.

In cooking, sweet potato is used as often as traditional potatoes. Each recipe that has potatoes can be improved and varied with the caramel flavor of sweet potato. What to do with the vegetable:

• bake;
• boil;
• make mashed potatoes;
• fry in slices;
• boil in the skin;
• eat raw;
• make chips in the oven;
• bake in the microwave;
• make soup;
• make soufflé, jam, pastille or jam;
• prepare potato pancakes and other “potato” dishes.

Sweet potato is a non-waste product, since you can use both tubers and vegetable leaves. They need to be soaked to remove impurities and unnecessary juice, and then boiled or cut raw into a salad.

Fact: flowering sweet potato varieties produce seeds that can be used as a substitute for coffee.

The culinary application of sweet potatoes varies by region. In Japan, whole vegetable tubers are baked, adding spices and herbs. In China, they prefer to cook sweet potato soups. Such vegetable soups are a traditional winter delicacy of the people. In Uganda, they like to dry a vegetable and make a drink from it that tastes like tea. Koreans adapted to create vegetable noodles from oblong root crops, and Europeans like to dilute boring vegetable salads with a sweet, nutty note.

Recipe for Pickled Vegetables with Soy Sauce and Chili

We need:

• eggplant – 1 pc;
• sweet potato – 1 pc;
• vegetable oil – 1,5 tablespoons;
• zucchini – 1 pcs;
• fresh mushrooms (it is recommended to take mushrooms) – 5 pcs;
• fresh green onions to taste;
• corn (canned or peeled fresh) – 3 tablespoons;
• soy sauce – 2 tablespoons;
• Garlic – 3 cloves;
• red chili pepper – 1 pc;
• noodles – 300 g;
• vegetable broth – 1 l.

Preparation

Take a deep grill pan and heat it (a slightly noticeable haze should appear). Cut vegetables into small cubes, grease with vegetable oil and send to a preheated pan. Fry vegetables until cooked for about 2-4 minutes on each side, stirring occasionally.

The sequence of frying vegetables:

• eggplant;
• sweet potato;
• mushrooms;
• zucchini;
• corn;
• green onion feathers.

Transfer the prepared vegetables to a large container, add the sauce, garlic, chili pepper (pre-chopped) and your favorite spices. Mix the ingredients thoroughly, cover with cling film and let cool for 20-30 minutes. Boil the noodles to a semi-moist state (al dente) and prepare the serving plates. Bring the chicken stock to a boil, send the noodles there and cook until cooked. Serve the noodles in portions with a vegetable side dish.

Противопоказания

Sweet potato is contraindicated in:

• a duodenal ulcer;
• diverticulosis;
• diverticulitis;
• ulcerative colitis;
• spastic ulcer;
• pregnancy and lactation;
• individual intolerance to the product and substances that make up the vegetable;
• pathologies of the kidneys;
• urinary tract diseases.

Acquaintance with a new product should be carried out as carefully and safely as possible. Familiarize yourself with the methods of preparing a vegetable and try to combine it with previously known products. If, after eating, a rash, nausea / vomiting and other manifestations occur, then the reason will be obvious – the newly introduced food product. If the body reacted poorly to food sophistication, stop eating sweet potatoes. If the condition does not improve, see a doctor.

Storage Rules

The optimum temperature for sweet potato is 16°C, the permissible humidity is from 50 to 90%. If the temperature is lower than indicated, the tubers will quickly rot and become unfit for consumption. Temperatures above 16 ° C will also harm the vegetable – it will begin to germinate. Unlike potatoes, sprouted sweet potatoes do not form pathogenic toxic substances, so some of the whole fresh vegetables can still be eaten.

Important: make sure that there are no mice or other pests in the root storage area.

It is recommended to store sweet potatoes in wooden or plastic crates / containers. Root crops can be wrapped in paper, sprinkled with dry sand, straw or sawdust to increase shelf life.