Rich in complex carbohydrates and fibre, purple sweet potatoes (also known as Satsuma-imo) trump their orange-hued counterparts with superior antioxidant and anti-inflammatory properties.

Purple Sweet Potatoes

Rich in complex carbohydrates and fibre, purple sweet potatoes (also known as Satsuma-imo) trump their orange-hued counterparts with superior antioxidant and anti-inflammatory properties.  

Purple sweet potatoes or Satsuma-imo are a great source of beta-carotene and vitamin A, which boost your immunity and help preserve your eyesight. They have also been found to improve blood sugar regulation, even in people with type 2 diabetes. But what makes them truly stand apart from their orange counterparts is the fact that purple sweet potatoes have significant antioxidant and anti-inflammatory properties. They have 150 per cent more antioxidants than blueberries. And the antioxidants they contain may reduce your risk of cardiovascular disease and cancer.

Choose medium size purple sweet potatoes that are firm and heavy for their size. Avoid sweet potatoes with wrinkled skin or soft spots. They should not be stored for too long and are best kept in a cool, dry, well-ventilated space (ideally not in the refrigerator). If possible, store them in a brown paper bag with holes punched into it. Purple sweet potatoes can be boiled, steamed, baked, roasted, grilled or fried. To enjoy the full antioxidant and anti-inflammatory qualities of purple sweet potatoes, it is best to eat them boiled or steamed. A small quantity of fat (3 to 5 grams per meal) consumed with the sweet potatoes will also help your body better absorb the beta-carotene in them.

Organic purple sweet potatoes are available at SuperNature Forum and on eShop.

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