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Sweet potato is better to eat the root or the leaves?

VnExpressVnExpress15/04/2024



Many sources say that sweet potato tubers have high nutritional value, while the leaves are not tasty and have poor nutrition. Is this true? (Ngoc, 36 years old, Hanoi )

Reply:

The two most commonly used parts of sweet potatoes are the root and the leaves. Some people believe that the root part of the sweet potato provides the greatest nutritional value, while the leaves are just common, not as delicious and nutritious as some other vegetables.

However, many people also believe that taro leaves provide many vitamins and minerals that are good for the body, and are considered by the Japanese to be "longevity vegetables".

In fact, it is impossible to compare tubers and vegetables because both have their own nutritional values and uses. Tubers are classified as food, providing starch, most clearly seen in many people using sweet potatoes for breakfast instead of rice, vermicelli, pho because it provides a large amount of sugar for the body. Vegetables belong to the group of leafy vegetables, are foods used to prepare dishes, such as soup, boiled, stir-fried dishes.

Sweet potato leaves are rich in vitamin B2, fiber, vitamin B6, vitamin C, antioxidants, and have the effect of cleansing the digestive system, helping to cool down, detoxify, and effectively reduce blood fat. In particular, sweet potato leaves contain flavonoids, which promote glucose absorption in peripheral tissues and enhance insulin secretion, helping to prevent diabetes.

If you have a reliable source of vegetables, you should use them regularly, combining them with other vegetables to diversify your meals. In addition, sweet potato leaves spoil very quickly, so you need to take them out when they are just cooked to preserve the vitamins and minerals.

Sweet potatoes are rich in starch, fiber, vitamins and minerals, and contain many antioxidants that help protect the body. However, you should not eat a lot at once or continuously because they can increase blood sugar due to their high starch content.

Dr. Tu Ngu
Vietnam Nutrition Association



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