Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
Does boiling a sweet potato remove nutrients?
Boiling sweet potatoes does leach out nutrients, but according to physician and author Dr. Michael Greger, of NutritionFacts.org, boiling sweet potatoes lowers their glycemic index, which means you get less insulin spike after eating them.
Do sweet potatoes lose nutrients when baked?
However, the peel's nutrition really takes a hit when baked, which wipes out over two thirds of the antioxidants, whereas microwaving or boiling are comparatively much gentler. The same is true for the rest of the sweet potato. Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling.
Are sweet potatoes healthier raw or cooked?
In terms of nutrition, a baked sweet potato is high in vitamins A and C, fiber, potassium and iron. Flavor-wise, it's like dessert and a savory casserole got married and had a baby. But a baked sweet potato also has twice the glycemic index of a raw sweet potato.
Does soaking sweet potatoes remove nutrients?
A: Yes, you will lose nutrients if you soak potatoes in water; the longer they soak, the more you lose. Potatoes are a good source of potassium, vitamin C and some B vitamins, and a portion of these water-soluble nutrients will leach into the water.
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