Editor’s Note: Each month, HerbalEGram highlights a conventional food and
briefly explores its history, traditional uses, nutritional profile, and modern
medicinal research. We also feature a nutritious recipe for an easy-to-prepare
dish with each article to encourage readers to experience the extensive
benefits of these whole foods. With this series, we hope our readers will gain
a new appreciation for the foods they see at the supermarket and frequently
include in their diets. The American Botanical Council (ABC) would like to acknowledge ABC Chief Science Officer
Stefan Gafner, PhD, for his contributions to this project. The original article
on sweet potato was published in November 2016.
By
Hannah Bauman,a Jenny Perez,b and Mikala Sessac
a HerbalGram Associate Editor
b ABC Education
Coordinator
c ABC Dietetics
Intern (Texas State University, 2013)
Overview
The
sweet potato (Ipomoea batatas,
Convolvulaceae) is a trailing, herbaceous perennial in the morning glory family.1,2
It is indigenous to Central and South America and grows best in subtropical
climates, spreading along the ground and producing oblong, tuberous roots. There
are more than 400 sweet potato varieties, and most have yellow-brown or
copper-colored skins with bright orange or yellow-red flesh.3 Orange-fleshed
sweet potatoes (OFSPs) are the most common varieties consumed, but white,
cream, yellow, pink, and deep purple varieties also exist. The sweet potato
plant has alternate, heart-shaped leaves and produces funnel-shaped white,
pink, or rose-violet flowers that appear in clusters in the leaf axils as the
plant matures.4
Taxonomic
confusion can arise over the common name “yam” that often is given to sweet
potatoes in the market. Botanically speaking, true yams belong to the genus Dioscorea (Dioscoreaceae) and are much
less common in the United States.5 In general, foods marketed as “yam”
in the United States should be assumed to be sweet potatoes. The common potato (Solanum tuberosum, Solanaceae) belongs
to a third distinct plant family.
Historical and Commercial Uses
The sweet
potato has been part of human diets for more than 10,000 years, according to
findings in prehistoric Peruvian caves.5 Sweet potatoes are one of
the oldest domesticated crops, and were a staple crop prior to the introduction
of cereal grains.6,7 Brought to Europe by Portuguese explorers in
the 15th century, cultivation of this resilient food crop spread to Africa,
India, southern Asia, and Indonesia by the 16th century. Due to the
transatlantic slave trade and European colonization in North America, sweet
potatoes became a cultural food staple in the southern United States.
Because
of its nutrient density, sweet potato is an important part of child nutrition
programs in developing countries, and agricultural scientists are working to improve
the nutritional content of sweet potato even further.8 Despite sweet
potato’s relatively low protein content, this nutrient-dense tuber is an
important source of protein for a large portion of the world’s population. In
Papua New Guinea, sweet potatoes account for 60-90% of the population’s daily
energy requirements.9
While
relatively unused in Western diets, sweet potato leaves (SPLs) are eaten as a
vegetable in African and Asian countries, and they have comparable nutritional
quality to that of other green leafy vegetables.10 The leaves are a
good source of protein, vitamin C, beta-carotene, and lutein.7,10 Both
the tubers and leaves are used around the world, especially in Asia, as
livestock fodder to enhance protein and amino acid intake and improve overall
health.10
In the
Amazonian region, both the leaves and the tubers are used in folk medicine for
their tonic properties, and for an array of conditions, including tumors in the
mouth or throat, stomach-related issues (e.g., diarrhea and nausea), fever,
asthma, and burns.5,11,12 The vines and leaves of the sweet potato
plant are both astringent and demulcent and have been used as traditional medicine
to treat uterine bleeding and control hyperglycemia.13 Topically,
sweet potato leaves were used to treat mastitis, burns, abscesses, and sprains.3,13,14
In Japan, the white-skinned sweet potato has been used to treat high blood
pressure, anemia, and diabetes.6 Native American tribes used sweet
potato to treat thirst and weight loss associated with diabetes.
In
traditional Chinese medicine (TCM), sweet potatoes are said to benefit dry and
inflammatory conditions and strengthen the spleen and pancreas.14 According
to TCM principles, each organ of the body is “in charge” of specific wellness
functions. Therefore, by strengthening the spleen and pancreas, sweet potatoes are
thought to help support healthy digestion, weight, and blood production.15
The tuber has been used as a galactagogue to increase milk production in
nursing mothers, and tubers are still used in TCM to treat constipation and
bleeding of the stomach or intestines. Some Taiwanese immigrants in the United
States reportedly grow sweet potato in their home gardens and use the leaf and
vine as traditional remedies for anemia and indigestion, as an astringent, and to
rid the body of toxins.2,16 In TCM, sweet potatoes also are believed
to have chelating, or metal-binding, properties.14
Phytochemicals and Constituents
The sweet
potato tuber is a nutrient-dense food that provides important vitamins and
minerals.12 A source of complex carbohydrates comparable to other
starchy crops like rice (Oryza sativa,
Poaceae), corn (Zea mays, Poaceae),
and potatoes, sweet potato tubers deliver more dietary fiber per serving.7
The dietary fiber in sweet potato is predominantly hemicellulose and cellulose,
which protect against colon cancer and heart disease.2 Sweet potato
tubers contain a wide variety of macro- and micro-nutrients, including
antioxidant vitamins C and E, moderate amounts of B vitamins (B1, B2,
B5, B6, and folic acid, which work as metabolic cofactors),
and an array of minerals essential for enzyme, protein, and carbohydrate
metabolism, including potassium, calcium, iron, copper, magnesium, zinc, and
phosphorus.2,9,12
Different
varieties of sweet potato are grown worldwide, and they are characterized by
variations in flesh color and phytochemicals.2 OFSPs contain the
highest levels of beta-carotene, which is converted to vitamin A in the body.5,6
Vitamin A plays a vital role in developing and maintaining healthy vision,
skin, and immune function. Purple-fleshed sweet potatoes (PFSPs) provide higher
amounts of anthocyanins in comparison to OFSPs and have been investigated for their
anti-inflammatory and cytotoxic properties. The anthocyanins in PFSPs are
glycosides of cyanidin and peonidin, which are thought to protect the digestive
tract by binding to heavy metals like cadmium, arsenic, and mercury for more
efficient removal.10,12 Sweet potatoes also contain important
detoxifying enzymes like catalase and zinc/copper superoxide dismutase.6
Although
the anthocyanin and beta-carotene content provide the majority of sweet
potato’s antioxidant benefits, quercetin and caffeic acid derivatives such as chlorogenic,
isochlorogenic, and other caffeoylquinic acids also have antioxidant properties
in addition to mild blood pressure-lowering effects.8,12 Caffeic
acid derivatives in particular have been shown to have immunomodulatory,
antimicrobial, and anti-inflammatory activities.9
Vitamin
A deficiency (VAD) affects more than 230 million children worldwide.9
A study conducted in 2005 found that in South Africa, 64% of children between
ages 1 and 9.7 Lack of regular access to animal sources of vitamin A
creates an increased reliance on acquiring vitamin A via beta-carotene from
plant sources such as leafy greens and orange-colored roots and fruits.
Research indicates that daily consumption of green leafy vegetables or sweet
potatoes improves vitamin A stores in populations at risk of VAD.9 Studies
from Africa indicate that every 3.5 ounces of OFSPs contain 35% of the daily
requirement of vitamin A.12 South Africa is using OFSP cultivation
in school and community garden projects as a way to alleviate VAD locally.7
The SPL
is also nutritious and provides twice as much protein as the sweet potato tuber,
with more antioxidant polyphenols per serving than many other vegetables.2,7,9
In addition to polyphenols, SPL contains anthocyanins, phytosterols, galactolipids,
carotenoids (especially lutein), caffeic acid, and α-linolenic
acid.5,10,14,17 SPLs are best blanched for no more than 60 seconds
to retain flavonoids and to reduce levels of antinutrients such as phytic acid,
tannic acid, and oxalic acid.6,17 Research indicates microwave
blanching SPLs reduces the concentrations of trypsin and chemotrypsin
inhibitors, improving protein digestibility when consumed.17
Modern Research
Different
cultivars of sweet potato adapt differently to their environmental conditions,
which directly affect their nutrient and phytochemical contents.2 In
general, OFSP has high beta-carotene content and the ability to alleviate
vitamin A deficiency, the white-skinned sweet potato is associated with antidiabetic
effects, and PFSP can modulate immune response and significantly reduce
inflammation.2
Type
2 diabetes mellitus (DM2) is a metabolic disorder characterized by high blood
glucose (blood sugar) resulting from the body’s inability to regulate insulin.17
When glucose isn’t properly metabolized, damage can occur to many organs, including
the heart, blood vessels, kidneys, nerves, and eyes.6 In patients
with DM2, adiponectin (a glucose metabolism-regulating hormone) levels are
significantly lower, resulting in poorly regulated insulin metabolism and
reduced insulin sensitivity.2 In vivo studies have demonstrated the
potential of sweet potato to help maintain blood glucose levels and lower
insulin resistance through its ability to increase blood levels of adiponectin.2,6
The
relative glycemic load of the sweet potato tuber is lower than that of the
common potato, making sweet potato a healthy, low-fat choice for diabetic
patients.18 The glycemic load is calculated from a food’s glycemic
index, a value assigned to foods based on how slowly or quickly their ingestion
causes increases in blood glucose levels.19 Foods with a low
glycemic index release glucose slowly, which is generally desirable for glucose
control, while foods with a high glycemic index are preferable for hypoglycemic
(low blood sugar) conditions.
In
Japan, a dietary supplement made from a crude extract of white-skinned sweet
potato called caiapo is sold as an
over-the-counter antidiabetic medication.2,20 Clinical studies that examined
the efficacy of caiapo used a total of four capsules daily, each capsule
containing 168-336 mg caiapo extract.6 In a systematic review of
clinical trials that examined the use of caiapo sweet potato tablets for DM2,
the most effective dose was 4 g daily. When compared with placebo, there was a
significant reduction in fasting blood glucose and glycosylated hemoglobin A1c levels
when caiapo dose was increased from 2 g to 4 g daily in both the short term
(six weeks to two months) and longer term (three to five months).17,20
After 12 weeks, hemoglobin A1c levels were lowered by 0.5% on average, which
indicates caiapo had similar glucose-lowering effects as common diabetic
medications like acarbose and nateglinide, thus indicating caiapo’s potential
usefulness in managing diabetes.20
Studies
that examined the nutrient density and bioactive compounds in SPL suggest that
regular consumption can reduce incidence of chronic disease and promote overall
health. Possible applications include reduction of the risk of cardiovascular
disease, DM2, certain cancers, and immune-compromising conditions.3,10
Sweet potato leaves contain high levels of anthocyanins, lutein, and other antioxidant
compounds that scavenge free radicals and modulate immune system function,
caffeic acid derivatives that are anti-mutagenic and reduce cancer cell growth,
and essential fatty acids that reduce inflammation and improve cardiovascular
health.10 The ratio of linoleic acid to α-linolenic acid is 1:2 in
SPL, which is considered advantageous to provide further cardiovascular
protection from chronic inflammation and oxidative damage.10
A
recent study showed that 200 g of the purple-tinged leaves consumed daily over
a period of 14 days reduced the oxidation of LDL cholesterol, which causes
arterial plaque formation.6 Daily consumption of approximately 120 g
SPLs for 14 days resulted in significant reductions in blood lipids, blood
pressure, and body weight.10 A separate study on basketball players who
consumed 200 g purple SPLs daily for two weeks demonstrated immune-modulating
effects, including a significant increase in natural killer cell activity resulting
from an increase in polyphenols present in the blood after consumption.2
Consumer Considerations
Domestication
of the sweet potato plant has led to its widespread cultivation as an important
global food crop throughout Mexico, Central America, and the Caribbean.4
Currently, sweet potatoes are cultivated in more than 100 countries.21
In
developing countries, many farmers are highly dependent on root and tuber crops,
which are sustainable and easy to grow.21 In tropical and
subtropical climates, sweet potatoes are a high-yield crop that is drought
tolerant and adaptable.7 Sweet potato is unusual in that all parts
of the plant are edible and can be harvested, as needed, over several months,
providing a food reserve when major grain crops fail due to drought.7,9
Increasing cultivation and consumption of sweet potato and sweet potato-based
processed foods could significantly reduce VAD and increase global food
security.9
Because
of its nutritional qualities, the sweet potato plant was selected by the National
Aeronautics and Space Administration (NASA) as one of the foods to be tested
for long-term space travel and use by astronauts as a major food source.9,22
Sweet potatoes also can be processed into value-added products, including shelf-stable
bulk ingredients such as sweet potato starch or flour.9 The sweet potato
is an important source of starch in China, Vietnam, Korea, Taiwan, and the
Philippines. In these countries, sweet potato is used as a functional food
ingredient for added nutrients, and it also is used in baked goods, noodles,
and soups for its thickening and binding properties.9
The
peak of sweet potato season is late fall, but tubers are available throughout
the year in most grocery stores. When purchasing sweet potatoes, optimal
characteristics include smooth-skinned tubers with tapered ends and no bruising
or harvesting scars.23 Sweet potatoes can be stored for a month or
longer in a cool dry place or root cellar.3 The carotenoid content and
bioavailability in sweet potato tubers decreases over time and with processing.
Baking sweet potatoes provides the least loss in nutrients when compared to
steaming or deep-frying.9,22 The beta-carotene from OFSP appears to
be more bioavailable than that from common green leafy vegetables and is better
absorbed when combined with a fat source.9,22
Nutrient Profile24
Macronutrient Profile: (Per 1 cup raw
sweet potato, cubed [approx. 133 g])
114 calories
2.1 g
protein
26.8
g carbohydrate
0.1 g
fat
Secondary Metabolites: (Per 1 cup raw
sweet potato, cubed [approx. 133 g])
Excellent source of:
Vitamin
A: 18,869 IU (377.4% DV)
Very good source of:
Manganese:
0.34 mg (17% DV)
Dietary
Fiber: 4 g (16% DV)
Vitamin
B6: 0.28 mg (14% DV)
Potassium:
448 mg (12.8% DV)
Good source of:
Magnesium:
33 mg (8.25% DV)
Thiamin:
0.1 mg (6.67% DV)
Phosphorus:
63 mg (6.3% DV)
Vitamin
C: 3.2 mg (5.3% DV)
Also provides:
Riboflavin:
0.08 mg (4.7% DV)
Iron:
0.81 mg (4.5%DV)
Calcium:
40 mg (4% DV)
Folate:
15 mcg (3.75% DV)
Niacin:
0.74 mg (3.7% DV)
Vitamin
K: 2.4 mcg (3% DV)
Vitamin
E: 0.35 mg (2.3% DV)
DV =
Daily Value as established by the US Food and Drug Administration, based on a
2,000-calorie diet.
Recipe: Healthy
Loaded Baked Sweet Potatoes
Courtesy of North
Carolina Sweet Potato Commission25
Ingredients:
- 4
sweet potatoes
- 1
cup plain, unsweetened Greek yogurt
- 2
tablespoons freshly-squeezed lime juice
- 1/4
teaspoon salt
- 1
cup cooked or canned black beans (drained and rinsed, if canned)
- 1/4
cup toasted pumpkin seeds
- 2
tablespoons chopped chives
- 2
teaspoons chili powder
Directions:
- Heat
oven to 400°F.
- Line
a rimmed baking sheet with foil. With a fork, pierce sweet potatoes all over
and place on baking sheet. Place sheet in oven and bake until tender, about
45 minutes.
- While
potatoes bake, combine yogurt with lime juice and salt in a small bowl. Cover
and refrigerate.
- When
sweet potatoes are done, remove sheet from oven and cool 10 minutes. With a
small spoon, break and remove the skin from tops of the potatoes. Use a fork
to gently mash the insides.
- Top
each sweet potato with 1/4 cup black beans, 1/4 cup yogurt mixture, 1
tablespoon pumpkin seeds, a sprinkle of chives, and a dusting of chili
powder.
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Image credits: Sweet potato tubers. Image courtesy of Llez.
Sweet potato flowers. Image courtesy of H. Zell.
Sweet potato tuber. ©2018 Steven Foster.
References
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Wyk B. Food Plants of the World: An
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G. World’s Healthiest Foods: The Force
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N, Modi A, Mabhaudhi T. Sweet potato (Ipomoea
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Accessed November 2, 2016.
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B, Neuffer B, Pacini G. Efficacy of Ipomoea
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with diet. Diabetes Care.
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- Huntrods
D. Sweet Potato Profile. Agricultural Marketing Research Center website. April
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Accessed October 19, 2016.
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BJ. Evaluating sweet potato as an intervention food to prevent vitamin A
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Accessed September 12, 2018.
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