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Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...
"Sweet potatoes have a starchy texture and sweet flesh," Gavin said. "The major types are grouped by the color of the flesh, not by the skin." In the grocery store, you'll likely see orange, white ...
The protein content and quality of roots and tubers is lower than other food staples, with the content of yam and potato being around 2% on a fresh-weight basis. Yams, with cassava , provide a much greater proportion of the protein intake in Africa, ranging from 5.9% in East and South Africa to about 15.9% in humid West Africa.
A favorite way of cooking sweet potato is deep-frying slices of sweet potato in batter, served as a tea-time snack. In homes, sweet potatoes are usually boiled. The leaves of sweet potatoes are usually stir-fried with only garlic or with sambal belacan and dried shrimp by Malaysians.
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In addition to all these virtues, sweet potatoes are also higher in fiber than regular potatoes, boasting 3 grams per 100-gram serving (regular white potatoes only contain 1.5 grams).
Drier and less creamy than sweet potatoes, yams are hardly sweet. They have more of an earthy, neutral taste. In fact, a yam's flesh, in both texture and flavor, is more similar to a russet potato ...
The cultural practice is similar to potatoes. Planting is done in rows or hills 80–100 cm apart, with plants spaced 40–60 cm apart in the rows. [23] Monoculture predominates, but interplanting with several other tuber species, including mashua and olluco, in one field is common in Andean production. Often, this intercropping consists of ...