Sweet potatoes are also known as batatas. They are a little larger than the regular potatoes we are familiar with, more elongated and exceptionally rich in vitamins and minerals. This makes them remarkably good for our health, which is why their consumption is becoming ever more widespread.
They are potent antioxidants. The anthocyanins and beta carotene contained therein combat many illnesses.
The beta carotene in a single batata provides 200% of what our cells require. During the digestive processes in the small intestines it transforms into vitamin A, which is key for vision and the immune system.
Sweet potatoes are highly rich in manganese. This chemical element is of essential importance for the carbohydrate metabolism in the body. One medium-sized sweet potato assures 28% of the daily dose of manganese required for the body.
Sweet potatoes also contain quercetin. It is a flavonoid that regulates and decreases LDL cholesterol levels. They also act as a natural antihistamine that fights allergies.
Sweet potatoes need to be present in the menu of diabetics because the chemicals in them regulate blood sugar levels. They contain fibers as well, which slow down the release of glucose in the blood, thus preventing it from rising too quickly.
Heart healthy, they are a great source of potassium and vitamin B6. Potassium lowers blood pressure, while vitamin B6 is vital for breaking down proteins, as well as for the proper user of amino acids in the body.
In addition, sweet potatoes are rich in vitamin C and vitamin D. We know that vitamin C helps the body produce collagen, maintaining healthy bones and skin. Plus, it supports the immune system and helps the body deal better with everyday stress.
Vitamin D contributes to a good mood and healthy bones and joints as well. Eat sweet potatoes more, especially in the winter months, when there is not much sun. The best part is that there are many ways to make use of them in cuisine.