Its scientific name is Iponea batatas, but it is called batata, sweet potato or American potato. Similar in shape and consistency to the classic one, however, it is a tuberous root and not a vegetable of the nightshade family.
According to studies by the Center for Science in the Public Interest, an American organization that deals with health and nutrition, the nutritional value of the yam is also 100 points higher than that of the common potato. With the nutritionist biologist Leopoldo Cervo let’s see in detail its properties and advantages.
The sweet potato counts as a first course
The flavor of the sweet potato is more reminiscent of the pumpkin than that of the traditional potato. It has indeed a high in simple sugars.
In addition, thanks to the high amount of fibers it helps to maintain a low glycemic index, especially if you cook it in the oven combining it with a tablespoon of extra virgin olive oil per serving. On a nutritional level, however, do not consider it a side dish, but a first, because it is rich in amidi: if you put it on the table, then limit the bread.
Batata, a mine of nutrients
Batata contains 88.6% of the recommended daily allowance of vitamin Aprecious for keeping the eyes (the retina in particular) healthy and antioxidant very effective in fighting skin aging.
The sweet potato is also rich in mineral salts (potassium and manganese in particular), essential for the correct transmission of nerve impulses and for the regulation of muscle contraction.
Batata, a “light” choice
100 g of sweet potato (without peel) provide 86 kcal, 20.12 g of carbohydrates, 1.57 g of protein, 3 g of fiber.