Potatoes unfairly get a bad rap. Sure, they are terrible for you if you douse them in oil, pump them with preservatives and cover in salt. But that's not the potatoes fault.
On their own, whole potatoes have some impressive nutrition qualities.
My family's favorite potato is the purple sweet potato.
Purple sweet potatoes are a great source of essential vitamins and minerals, including potassium, manganese, and B vitamins. Potassium is crucial for maintaining healthy blood pressure and proper muscle function, while manganese plays a role in bone health and metabolism. B vitamins are important for energy production and brain function.
The deep purple color comes from anthocyanins, powerful antioxidants that help protect your cells from damage caused by free radicals. These antioxidants have been linked to reduced inflammation and a lower risk of chronic diseases such as heart disease and cancer.
Purple sweet potatoes are also an excellent source of beta-carotene, which the body converts into vitamin A. Vitamin A is essential for maintaining healthy vision, and a deficiency can lead to vision problems. The advantage of getting Vitamin A in the form of beta-carotene is that your body can convert it into Vitamin A as needed. This process helps prevent vitamin A toxicity, as the body regulates the conversion rate based on its requirements.
I usually steam or roast purple sweet potatoes. I don't use oil when I roast them. I just cut them into similar sized chunks, spread them across a stainless steel baking sheet, and put them in the oven. I will also cook them in an Instant Pot.
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