The sweet potato, Ipomoea batatas (L.) Lam., is a humble and shy vegetable—a root tuber that hides itself by growing underground.
Although its name has the adjective sweet in it, the Glycemic Index (GI) of sweet potatoes is lower than that of the normal potato, when cooked the same way. A lower glycemic index means blood sugar rises more slowly after eating, which is important for diabetics and for weight watchers. The resistant starch and fibre in sweet potatoes also feed gut-friendly bacteria and promote gut health.
The anthocyanins in purple sweet potatoes act as antioxidants and boost overall health by neutralizing free radicals and preventing oxidative stress. It helps in preventing degenerative conditions like diabetes, heart disease, cancer, dementia, etc.
The orange pigment in orange sweet potatoes, beta-carotene, is a precursor from which the body makes the fat-soluble Vitamin A, which promotes night vision, eye moisture, and overall immune function.
Through this blog, I wish to disseminate the benefits of purple and orange sweet potatoes so that local farmers feel sufficiently motivated to cultivate and sell them at produce markets. If the buying public see the new cultivars and are inspired to try them out, we would be on the cusp of a revolution to improve overall public health through health-promoting food.