What are the nutritional benefits of purple sweet potato? Read this article to find out

Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and is also rich in selenium and anthocyanins. Purple sweet potato is nutritious and has special health benefits, and its protein and amino acids are very easily digested and absorbed by the human body. The vitamin A it contains can improve vision and the mucosal epithelial cells of the skin, vitamin C can enable normal collagen synthesis and prevent the occurrence of scurvy, and anthocyanins are natural and powerful free radical scavengers.

The nutritional value of purple sweet potato

In addition to the nutrients of ordinary sweet potato, purple sweet potato is also rich in selenium, iron and anthocyanins. It ranks first among the anti-cancer vegetables published by the National Institute of Vegetable and Tea Science of Japan. In addition, purple sweet potato can also be peeled, dried and crushed into powder; it has an attractive color and is nutritious, making it an excellent raw material for food processing and usable as the main ingredient or an additional ingredient of various pastries. At the same time, purple sweet potato will also become one of the main raw materials for anthocyanins. From the tender leaves at the stem tips to the tuber, purple sweet potato has certain health benefits, and it is a food among current pollution-free, green and organic foods.

Nutritious recipes for purple sweet potato

1. Purple sweet potato Mont Blanc

[Ingredients] 500 g purple sweet potato (sweet potato, sweet potato), 80 ml light cream, 40 g butter, about 76 g digestive biscuits (this is used to make the base of the Mont Blanc; if you like, you can add more biscuits, but the butter should also be increased accordingly).

[Method]

① Steam the sweet potato in advance until cooked.

② Melt the butter over water (put the butter in a bowl and place it inside another large bowl filled with hot water).

③ Crush the digestive biscuits.

④ Mix the crushed digestive biscuits and the melted butter evenly.

⑤ Line a cake mold (a small round lunch box was used) with plastic wrap, spread the mixed biscuit crumbs into it, and press flat.

⑥ Peel the steamed sweet potato and mash it into sweet potato puree.

⑦ Whip the light cream.

⑧ Mix the sweet potato puree and the whipped cream evenly until no white cream can be seen.

⑨ Add the mixed sweet potato puree to the mold that was just lined with digestive biscuits, filling it tightly and pressing flat.

⑩ Invert to unmold and remove the plastic wrap (the layer seen here is actually the biscuit base, haha; it still needs to be inverted once more so that it is at the bottom).

2. Purple sweet potato porridge

[Ingredients] Rice, purple sweet potato.

[Method]

① Wash the rice and soak it in water for more than half an hour.

② Wash and peel the purple sweet potato, and cut it into small pieces. I originally wanted to cut some shapes to make Ke like it more, but purple sweet potato is too easy to fall apart. I only put the shaped purple sweet potato into the pot after turning off the heat, and later most of it had still dissolved when served, and could not be found at all.

③ Put the purple sweet potato and rice into a clay pot, add enough water, adding enough water all at once; adding more later will affect the taste and thickness of the porridge. After it comes to a boil, turn to low heat.

④ Simmer over low heat until the purple sweet potato dissolves and the porridge is thick. Stir frequently during the process; porridge cooked in a clay pot easily sinks to the bottom and burns.

3. Purple sweet potato milk cake

A dessert that can be made without much skill. It is best for children to eat, nutritious and healthy.

[Ingredients] 150 g purple sweet potato, 360 g fresh milk, 50 g granulated sugar, 12 g gelatin powder.

[Method]

① First soak the gelatin powder in a little water until soft.

② Peel the purple sweet potato, cut it into pieces, steam until cooked, put it into a blender and blend, then add 200 g fresh milk and blend (blend until it becomes purple sweet potato puree).

③ Pour the remaining 160 g fresh milk into a pot, add the granulated sugar and gelatin powder, and stir until dissolved.

④ Add the purple sweet potato puree and bring to a boil, then continue stirring over low heat for five minutes. Stir constantly during the process to avoid sticking to the pot and burning.

⑤ Pour into a container and let it cool, then put it in the refrigerator until it sets. It tastes better chilled.

4. Purple sweet potato blueberry cheese balls

[Ingredients] Purple sweet potato, cheese, white sesame seeds.

[Method]

① Prepare clean purple sweet potatoes.

② Cut the purple sweet potato in half from the middle, and microwave on high power for 4 minutes until cooked. It is recommended to place it cut-side down after cutting in half, so that the cut surface does not dry out easily.

③ To match the color of the purple sweet potato, blueberry-flavored cheese was chosen, slightly purple.

④ The ingredients used: cooked purple sweet potato, white sesame seeds, plus three pieces of cheese.

⑤ Put the slightly cooked purple sweet potato into a zip-top bag, crush it with a rolling pin, and roll it into puree.

⑥ Cut the cheese into small cubes and set aside. Roll the purple sweet potato puree into balls in your hands, flatten the purple sweet potato balls, and put the cheese cubes inside.

⑦ After wrapping the cheese, roll into balls. Pour the white sesame seeds into a frying pan, heat the white sesame seeds over low heat, add the cheese balls and coat them fully with sesame seeds.

Dietary restrictions for purple sweet potato

1. Purple sweet potato contains oxidase and easily produces gas; eating too much can cause abdominal bloating, hiccups and flatulence.

2. Purple sweet potato has a high sugar content; eating too much can stimulate the secretion of a large amount of gastric acid and make people feel heartburn.

3. People with dampness obstructing the spleen and stomach or with qi stagnation and food accumulation should eat it cautiously.

4. Do not eat purple sweet potato alone; it should be eaten together with foods containing high-quality protein for more comprehensive nutrition.

5. Do not eat it raw. Purple sweet potato should be eaten only after it is thoroughly cooked, because starch granules are difficult to digest without being broken down by high heat.