Sweet potato
Sweet potato
Sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.
Pronunciation
- /ˈswiːt pəˈteɪtoʊ/
Etymology
The term "sweet potato" is believed to have originated from the word "batata," which is the Taino name for the plant. The English word "potato" was later added to distinguish it from the white potato, which is a different species.
Related Terms
- Tuber: The part of the sweet potato plant that is typically consumed.
- Root vegetable: A category of vegetables that includes the sweet potato.
- Convolvulaceae: The botanical family to which the sweet potato belongs.
- Dicotyledon: A term referring to the two embryonic leaves or cotyledons in the seeds of the sweet potato plant.
- Ipomoea batatas: The scientific name for the sweet potato plant.
Health Benefits
Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they're high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.
Culinary Uses
Sweet potatoes can be used in a variety of dishes, from savory to sweet. They can be baked, boiled, roasted, or fried and are often used as a substitute for regular potatoes.
External links
- Medical encyclopedia article on Sweet potato
- Wikipedia's article - Sweet potato
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