What are the differences in nutrition and taste between sweet potatoes, sweet potatoes, and purple potatoes in the city? Explain below. Common people have the habit of calling white-fleshed taro "sweet potato", but the essence of sweet potato is still "sweet potato", which is the same variety as the red taro we usually eat. In contrast, sweet potatoes and white varieties are slightly higher in starch, dry, and mild, so they are recognized by the public. The content of other nutrients is relatively high, and the content of vitamin B1 and vitamin E in sweet potatoes is relatively high. The overall content of other nutrients is still low and has special nutritional value. The flesh of sweet potatoes is white and lacks beta carotene compared to brightly colored sweet potatoes.

What is the difference between sweet potatoes, purple potatoes and sweet potatoes? Which way of eating is good for us? Red sweet potato, also known as sweet potato or yam, is also called sweet potato in some northern areas. The plant is a huge rhizome at the bottom of the ground. Because the plant stores energy substances, it contains a lot of starch. In terms of taste, sweet potatoes are rich in sugar and have a high water content. They produce a unique aroma after roasting and roasting (mainly due to the alum reaction between sugar and protein in sweet potatoes), making them popular among many diners. Sweet potatoes contain about 25% starch. Generally speaking, if you eat sweet potatoes, you should reduce your intake of staple food. Again, sweet potato beta-rich in carotene, vitamin C and potassium.

Everyone thinks that fruits, vegetables, and sweet potatoes, which are not the main sources of vitamin C, not only have low content of vitamin C, but also have a high retention rate, and even if they suffer little loss during cooking, the color of sweet potatoes and β- Regardless of the carotene content, the red and darker color means the higher the beta carotene content. Beta carotene, a plant food precursor of vitamin A, is of great significance to health.

Purple sweet potato (Purple sweet potato): Purple sweet potato is also a "star" food in recent years. Purple sweet potatoes are easily considered to be genetically modified food or dyed things, but purple sweet potatoes are other cultivated varieties and have nothing to do with genetic modification. Purple color is because it contains a lot of anthocyanins. Anthocyanins are easily soluble in water and will turn red after acidification and blue after being alkali. Therefore, if purple sweet potatoes are steamed or boiled, the color of the water will change.

Anthocyanins, as natural plant pigments, play a very strong role, especially in laboratory and animal experiments, with obvious antioxidant power. There are also studies showing that it can affect the retinopathy of diabetes and circulatory hypertension. The treatment is effective. Compared with this, sweet potatoes, sweet potatoes, and purple potatoes have very significant advantages in the content of trace elements such as iron, magnesium, and zinc, so they are very popular. After purple potatoes or taro, sweet potato cakes have the aroma of milk and a softer texture. They are generally hard and are friendly to people with weak digestive functions. Purple potatoes are also high in dietary fiber and are more useful for people with constipation.