Potato

Following are some common names by which sweet potatoes are known in different languages and countries around the world: batata, boniato, camote (Spain); kumar (Peru); kumara (Polynesian); and cilera abana,''protector of the children'' (eastern Africa); kara-imo, ''Chinese potato''(southern Kyushu, Japan); Ubhatata (South Africa); and satsuma-imo,''Japanese potato'' (most of the other parts of Japan). In the United States, "Jewel," "Garnet," and "Beauregard" are among the most popular varieties.

The moist-fleshed, orange-colored root vegetable that is often thought of as a "yam" is actually a sweet potato. It was given this name after this variety of sweet potato was introduced into the United States in the mid-20th century in order to distinguish it from the white-fleshed sweet potato to which most people were accustomed. The name "yam" was adopted from "nyami," the African word for the root of the Dioscoreae genus of plants that are considered true . While there are attempts to distinguish between the two, such as the mandatory labeling by the U.S. Department of Agriculture that the moist-fleshed, orange-colored sweet potatoes that are labeled as "yams" also be accompanied by the label "sweet potato," when most people hear the term "yam," they think of the orange-colored sweet potato as opposed to the true yam, a root vegetable belonging to the Dioscoreae family, which are monocotyledons (have one embryonic seed leaf). Sweet potatoes belong to the Convolvulaceae or morning glory plant family, are dicotyledons (having two embryonic seed leaves) and are known by the scientific name of Ipomoea batatas.

Sweet potatoes are grouped into two different categories depending upon the texture they have when cooked: some are firm, dry, and mealy, while others are soft and moist. In both types, the taste is starchy and sweet with different varieties having different unique tastes.

The intensity of the sweet potato's yellow or orange flesh color is directly correlated to its beta-carotene content. The beta-carotene in orange-fleshed sweet potato, which our bodies can use to produce vitamin A and is therefore called "Provitamin A," has been reported to be more bioavailable than that from dark green leafy vegetables. Purple-fleshed sweet potatoes, on the other hand, are a good source of anthocyanins and have the highest antioxidant activity among sweet potato varieties. In one study, the antioxidant activity in purple sweet potato was 3.2 times higher than that of a blueberry variety! Interestingly, the antioxidant activity in sweet potato skin, regardless of its color, is almost three times higher than in the rest of the tissue.

Depending upon the variety, of which there are about 400, the skin and flesh of the sweet potato may range from almost white through cream, yellow, orange, and pink to a very deep purple, although white and yellow-orange flesh are most common. Sometimes this root vegetable will be shaped like a potato, being short and blocky with rounded ends, while other times it will be longer with tapered ends.

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