Sweet potatoes aren’t just for the Thanksgiving table anymore, with good reason. Many people enjoy the flavor of sweet potatoes in side-dishes and even served up as fries. Moreover, from a nutritive standpoint the sweet potato makes the grade in nutritional numbers, beating the usual white potato staple in many categories. For example, a typical sweet potato has fewer calories, more protein and fiber and fewer carbs and fat than its white vegetable sibling does. Some potato-lovers may hesitate to make sweet potatoes a meal staple because of a perception that the spuds negatively have been negatively scored by the glycemic index. This nutritive index scores foods on how much they tend to raise blood sugar when eaten. Sweet potatoes generally reach the midpoint of the scale. They are a good choice for snacks and small meals. This particularly holds true when they are prepared wisely. Steaming, baking and micro-waving the healthy spuds keeps them at a moderate score.
Key Takeaways:
- A medium sweet potato has fewer calories and less fat than a medium white potato.
- The Glycemic Index of sweet potatoes is lower when dehydrated or raw.
- Sweet potatoes can be baked, grilled, microwaved, steamed, boiled or sautéed.
“cooking and preparation techniques could potentially impact the GI score of sweet potatoes”
Read more: https://blog.nasm.org/nutrition/seasons-nutrition-spotlight-sweet-potatoes
