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The sweet potato

Today I will write about the sweet potato (Ipomoea batatas ) important ingredient in the diet of Okinawa as well as' low GI food rich in antioxidants. The sweet potato or yam, and 'a dicotyledon which belongs to the family Convolvulaceae that has little to do with that instead of the Solanaceae, the potato is one that we all know well.
E 'is now widely recognized that this very nutritious food, both rich in fiber, natural sugars, vitamins A (in the form of provitamin A, such as beta carotene), E, \u200b\u200bC and B group (especially B1, B2 and B6), potassium, iron and calcium, all associated with a low quantity 'of fat.
Recent studies have shown that sweet potato has intense activity 'antioxidant thanks to the contents of substances such as trypsin inhibitors (worthy rivals of the most 'famous glutathione), the antiocianine and many carotenoids.
The content of vitamin B6 and 'to be associated with cardiovascular protection, since this vitamin, and' that converts homocysteine \u200b\u200b(cardiovascular risk factor) in cysteine, much less dangerous.
Some extracts from the skin of white sweet potato also showed the ability 'to reduce blood levels of glucose. In this regard, I note that the glycemic index of that food (as opposed to traditional potato) and 'generally medium-low. The sweet potato more 'used in the diet of Okinawa in Japan (the Satsuma Imo), has a glycemic index of 55 (77 varieties 'more' common), white bread compared to 100 and 121 of the traditional baked potato!