The sweet potato is a dicotyledonous plant from the family Convolvulaceae that has large starchy roots and a sweet flavor. The starchy root is typically eaten as a vegetable, while the young shoots and leaves are also edible as greens. In addition to being a tasty vegetable, the sweet potato is high in Vitamin C and beta-carotene.
Sweet potato flakes are an inexpensive, potentially abundant source of beta-carotene. However, beta-carotene is susceptible to oxidative degradation, especially in dehydrated foods. Therefore, it was important to determine whether packaging conditions would maximize beta-carotene retention. The flakes were packaged in polypropylene and nylon laminate films and stored at ambient laboratory temperature. The beta-carotene content was determined at various intervals using reverse-phase liquid chromatography.
Sweet potato is a starchy vegetable with a sweet taste. It is a member of the Convolvulaceae family. The starchy roots are commonly used as a root vegetable, while the young shoots and leaves are sometimes eaten as a vegetable.
Sweet potato is a starchy plant that comes from the Convolvulaceae family. It is used as a vegetable and its large, starchy roots are edible. Its young shoots and leaves are also eaten as greens.
Since 1988, the Tuber Crops Research Centre, part of the Bangladesh Agricultural Research Institute, has developed seven high-yielding sweet potato varieties. These varieties were developed by selection and hybridization.
The sweet potato is native to Central and South America. It is the oldest cultivated vegetable. It is thought to have been cultivated by Polynesians, who may have landed on South America long before Columbus. In fact, the Polynesian word for sweet potato is related to the Quechua word for sweet potato.
Sweet potato is rich in essential minerals and trace elements. It contains a high concentration of iron, potassium, and calcium, and moderate levels of sodium, magnesium, and zinc. It is also rich in vitamin C.