I am pretty sure that one of them is a root vegetable.
Sweet Potatoes Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Current popular sweet potato varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet.
Yams The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.
Slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.
Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length.
The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.
The yam tuber has a brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They are at home growing in tropical climates, primarily in South America, Africa, and the Caribbean.
Yams contain more natural sugar than sweet potatoes and have a higher moisture content. They are also marketed by their Spanish names, boniato and ņame.
Whether or not potatoes are good for you depends on who you talk to and what kind of eating plan that person is on.
Potatoes are one of the most important food sources in the world because they are easy to grow, taste good, are fairly bland, and adapt well to many uses. They are definitely not empty calories. Potatoes are sodium free, cholesterol free, and fat free plus an excellent source of potassium and vitamin C, They also contain some fiber, protein, B6, calcium, iron, riboflavin, niacin, thiamine, folate, zinc, phosphorus, copper, and magnesium.
That being said there are starches and other vegetables that are much better for you, such as sweet potatoes. Potatoes are a "White" food and many eating plans discourage those.
My mindset is all things in moderation. I don't eat potatoes often because they spike my blood sugar but I know eating an occasional potato is not going to hurt me. But I do think that most people eat way too many potatoes and should put more variety and color in their diet.
-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry -My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles -The food here is terrible, and the portions are too small. - Woody Allen
From the info I found online, the nutritional content can vary greatly depending on how it's prepared. Take a look at this:
"A plain, seven-ounce baked potato eaten with the skin provides nearly 50 percent of vitamins C and B6 recommended for adults each day, as well as plenty of potassium and nearly 5 grams of fiber--all for only 220 calories and zero grams of fat. But, because fat provides 43 percent of the calories in French fries, a small, 2.5-ounce bag provides the same number of calories. If potato chips are your choice, the portion size shrinks to just 1.5 ounces. In terms of nutrient content, the baked potato wins hands-down, providing at least twice the amount of vitamin C, B6 and fiber per calorie.
To help keep potato-based dishes from becoming nutritionally challenged:
* Cook "from scratch," which lets you control nutrient losses and added calories. Tip: Use fresh potatoes and leave the peeler in the drawer.
* Choose low-fat cooking techniques, such as steaming, baking or microwaving.
* Bring the water to a boil before adding potatoes to shorten cooking time and preserve vitamin C."
* Limit the fat and saturated fat content of ingredients used in potato-based dishes.
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