are purple sweet potatoes natural?
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Behold the purple sweet potato, the flavorful lavender cousin of the familiar orange variety. Its lovely purple shade is completely natural; the color comes from the same pigment that makes cherries and strawberries red.
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Sweet potato vine (Ipomoea batatas), named for its edible cousin, is an ornamental warm-season annual grown for its attractive leaves and vining habit. The foliage lends a tropical feel to the garden and comes in a range of colors and varying forms.
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Health benefits of sweet potato greens In a study done by the Louisiana State Agricultural Center, it was found that the leaves provide vitamins and minerals like Vitamin A, Vitamin B, Vitamin C, Thiamine, Niacin, Zinc, Folic Acid, Calcium, Riboflavin, Iron, Vitamin K, B-Carotene, B6, and Protein.
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Dioscorea alata, also known as purple yam, ube, or greater yam, among many other names, is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
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Packed with nutrients such as beta-carotene, potassium and fiber, sweet potatoes are also low in calories, making them a good addition to a healthy diet -- whether you're trying to lose weight or just make better food choices.
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The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange, or orange-red. Sweet potato varieties are classified as either 'firm' or 'soft'. ... It is the 'soft' varieties that are often labeled as yams in the United States.
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“All potatoes are nutrient-dense and healthy for you,” says Brigitte Zeitlin, a registered dietitian and owner of BZ Nutrition in New York. But sweet potatoes—the orange, yellow and purple varieties of the root vegetable—are lower in calories and carbohydrates than the average spud.
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A true yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene. Depending on the variety, sweetpotato flesh can vary from white to orange and even purple.
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Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.
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Sweet potatoes are often touted as being healthier than white potatoes, but in reality, both types can be highly nutritious. While regular and sweet potatoes are comparable in their calorie, protein, and carb content, white potatoes provide more potassium, whereas sweet potatoes are incredibly high in vitamin A.
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The darker variety has a thicker, dark orange skin and a vivid orange, sweet flesh that is much moister when cooked. Sweet potatoes are also known as kumara (or kumera) in New Zealand, batatas or boniatos in South America, umala by Samoans, and 'uala by Native Hawaiians.
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SUMMARY Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. They are also a decent source of many other vitamins and minerals.
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While beets come in deep reds and purples, it's not because of anthocyanins, Smith said. The purple color found in beetroot comes from betalain pigments, which replace anthocyanins in some plants. Betalains are also healthy antioxidants.
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Real yams are native to the Caribbean and are difficult to find in the United States. The Garnet variety is one of the most common sweet potatoes cultivated for American markets.
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Okinawan Sweet Potatoes With a creamy, beige skin on the outside and bluish-purple flesh on the inside, these sweet potatoes are grown in Hawaii for the U.S. market. Okinawan sweet potatoes have a mildly sweet flavor with notes of honey and a dry, very starchy texture.
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So even those Jewel & Garnet Yams are actually sweet potatoes. ... Jewel & Garnet Yams – These have brownish-orange skins and bright orange interiors. While labeled yams, they are actually sweet potatoes and are even more common than the standard white-fleshed sweet potato.
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No. The bottom line is that ornamental sweet potatoes are bred specifically for their foliage, whether it be bright purple or vivid green. They produce fleshy, tuberous roots like their edible counterparts, but the quality of the tubers is generally not suitable for eating.