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News Bulletin: November-December 2007

Source: http://www.nutritiondata.com/facts-C00001-01c20h1.html http://www.urbanext.uiuc.edu/veggies/sweetpotato1.html http://www.harvestofthemonth.com/download.asp#1

Sweet Potato

A healthy portion of nutrition news, brought to you by Sequoia Community Health Centers.

•  Sweet potato is a tender warm-weather vegetable and native to Central and South America.
•  There are about 7 varieties of sweet potato, their colors ranging from pale yellow to dark purple to bright orange.
•  Sweet potatoes are available all year round, fresh and canned. One cup of canned sweet potatoes equals one medium fresh sweet potato.
•  Peak season for fresh sweet potato is August through November.
•  It would take 23 cups of broccoli to provide the same amount of Vitamin A as in one medium sweet potato.

Suggestions:
•  Sweet potatoes can be stored at room temperature for up to a week.
•  Do not wash sweet potatoes until you are ready to cook them.
•  Cook sweet potatoes whole whenever possible. Skins are easier to remove after they have been cooked.
•  When using canned sweet potatoes, add them at the end of the recipe because they are already pre-cooked.
•  Sweet potatoes can be used in a variety of pies, breads, soups, or salads.
•  Ask your Sequoia Health and Nutrition Educator for more ideas!

Nutrition Facts:
1 cup sweet potato cooked, baked in skin, provides:
•  180 calories
•  769% of the daily value* for Vit A (helps maintain a healthy immune system).
•  65% of the daily value* for Vit C (helps with wound healing).
•  7 grams of fiber
•  4 grams of protein
•  0 fat or cholesterol.


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