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Where do purple sweet potatoes come from?

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These deep purple sweet potatoes were developed by the Decoite family of Molokai, Hawaii in 1978. Today the variety is still only grown on the island of Molokai, but it's beginning to receive attention from chefs and restaurants throughout Hawaii. 3 сент. 2020 г.


Are purple sweet potatoes better for you?

Purple sweet potatoes are a good source of beta-carotene but are an even richer source of anthocyanin pigments, which act as antioxidants that can help reduce inflammation and boost your immune system. Purple sweet potatoes have about three times more anthocyanins than the average blueberry.

Are purple sweet potatoes the same as regular sweet potatoes?

The purple-fleshed sweet potato has a slightly sweeter flavour than the regular variety. However you can use it in all the same ways you use regular sweet potatoes – it just adds that extra pop of colour!

How were purple sweet potatoes created?

The Okinawan sweet potato originated in Central and South America. It is believed that explorers introduced them to the Philippines and China in the 15thcentury, and the potato then made its way to Japan in the 1600's. Initially planted in Okinawa, the southern island of Japan, they were soon cultivated all over Japan.

Is purple sweet potato safe?

The skin color of a sweet potato can tell if it's spoiled. If it's yellow or purple, it's probably spoiled. The skin of a rotten sweet potato will smell bad. However, white or purple skin is no reason to throw out a rotten sweet potato.

Why are sweet potatoes purple in Hawaii?

The purple coloring of the potato was cultivated here in Okinawa. Eventually, Polynesians brought the purple sweet potato to the rich, volcanic soils of Hawaii, where it continues to flourish today. About that purple coloring? The color comes from anthocyanins.

Which color sweet potato is healthiest?

Sweet Potatoes and Health Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.

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