Sweet Potatoes

Sweet potatoes are rich in starch, dietary fiber, potassium, and vitamin C. Dietary fiber suppresses the rise of cholesterol and blood sugar levels and improves the intestinal environment. Potassium helps excrete excess salt and contributes to regulating blood pressure. In addition, the vitamin C contained in sweet potatoes is not easily destroyed even when heated. Sweet potatoes also contain folic acid, which helps with cell production and repair and is an important nutrient, especially for pregnant women.
The resin component called yarapin contained in sweet potatoes has the effect of softening stool. In addition, the skin of sweet potatoes contains a pigment called anthocyanin, which protects capillaries, has antioxidant properties, and helps protect eyesight. Sweet potatoes with purple flesh also contain a lot of anthocyanin. Additionally, sweet potatoes with orange flesh are rich in beta-carotene.

Sweet potatoes are sensitive to the cold, so it is best to wrap them in newspaper, put them in a plastic bag, and store them in a cool, dark place at around 15℃. In hot weather, you can also store them in the refrigerator. They can also be cut into the size you want to cook them, wash lightly with water, wipe off the moisture then freeze them raw.

When sweet potatoes are heated, the maltose content increases, making them sweeter than when they are raw. Although they are in season in the fall, if they are stored properly after harvesting, the starch turns into sugar and the moisture is removed, making them sweeter, so stored sweet potatoes shipped in winter are sweeter than sweet potatoes in season.