La batata o camote ( Ipomoea batatas ) es una planta dicotiledónea que pertenece a la familia de las enredaderas o campanillas , Convolvulaceae . Sus raíces tuberosas grandes, almidonadas , de sabor dulce y son un tubérculo . [1] [2] Los brotes jóvenes y las hojas a veces se comen como verduras . La batata está relacionada lejanamente con la patata común ( Solanum tuberosum ), ambas en el orden Solanales. La batata, especialmente la variedad naranja, a menudo se llama "ñame" en algunas partes de América del Norte, pero no tiene ninguna relación con el ñame verdadero . Los cultivares de la batata se han criado para producir tubérculos con pulpa y piel de muchos colores, pero la pulpa blanca, amarilla y anaranjada es común con una piel más oscura.
Batata | |
---|---|
Tubérculos de batata | |
Flor de batata en Hong Kong | |
clasificación cientifica | |
Reino: | Plantae |
Clade : | Traqueofitos |
Clade : | Angiospermas |
Clade : | Eudicots |
Clade : | Asterides |
Pedido: | Solanales |
Familia: | Convolvuláceas |
Género: | Ipomoea |
Especies: | Batatas |
Nombre binomial | |
Ipomoea batatas |
Ipomoea batatas es originaria de las regiones tropicales de América. [3] [4] De los aproximadamente 50 géneros y más de 1,000 especies de Convolvulaceae, I. batatas es la única planta de cultivo de mayor importancia; algunas otras se usan localmente (por ejemplo, I. aquatica "kangkong"), pero muchas son venenoso. El género Ipomoea que contiene la batata también incluye varias flores de jardín llamadas glorias de la mañana , aunque ese término no suele extenderse a Ipomoea batatas . Algunos cultivares de Ipomoea batatas se cultivan como plantas ornamentales con el nombre de campanilla tuberosa, que se utiliza en un contexto hortícola .
Descripción
La planta es una herbácea perenne de vid , teniendo alternativo en forma de corazón o palmeado lobuladas hojas y medianas sympetalous flores . Los tallos generalmente se arrastran por el suelo y forman raíces adventicias en los nudos . Las hojas se atornillan a lo largo de los tallos. El tallo de la hoja mide de 5 a 20 pulgadas de largo. Las láminas de las hojas son muy variables, de 5 a 13 centímetros de largo, la forma es de corazón, de riñón a huevo, redondeada o triangular y en forma de lanza, el borde puede ser entero, dentado o, a menudo, de tres a siete veces lobulado, cortado o dividido. La mayoría de las superficies de las hojas están desnudas, raramente vellosas, la punta es redondeada a puntiaguda. Las hojas son en su mayoría de color verde, pero debido a la acumulación de antocianinas , especialmente a lo largo de las venas de las hojas, pueden ser de color púrpura. Dependiendo de la variedad, la longitud total de un tallo puede oscilar entre 0,5 y 4 metros. Algunos cultivares también forman brotes de hasta 16 metros de largo. Sin embargo, estos no forman órganos de almacenamiento subterráneos. [ cita requerida ]
Las flores hermafroditas , de cinco pliegues y de pedúnculo corto son únicas o pocas en inflorescencias zimáticas con pedúnculos que surgen de las axilas de las hojas y se mantienen erguidas. Algunas variedades rara vez o nunca producen flores. Los pequeños sépalos son alargados y afilados hasta un punto y puntiagudos y (rara vez sólo 7) de 10 a 15 mm de largo, generalmente con pelos finos o ciliados . Los tres interiores son un poco más largos. La corona doblada de 4 a 7 cm de largo, demasiado grande y en forma de embudo, con un dobladillo más corto, puede ser de color lavanda a púrpura-lavanda, la garganta suele ser de color más oscuro, pero también pueden aparecer coronas blancas . Los estambres cerrados son de longitud desigual con filamentos glandulares. El ovario de dos cámaras es superior constante con una aguja relativamente corta. [ cita requerida ]
Las flores se abren antes del amanecer y permanecen abiertas durante unas horas. Cierran de nuevo por la mañana y comienzan a marchitarse. La raíz tuberosa comestible es larga y afilada, con una piel lisa cuyo color varía entre amarillo, naranja, rojo, marrón, morado y beige. Su carne varía de beige a blanco, rojo, rosa, violeta, amarillo, naranja y morado. Los cultivares de camote con pulpa blanca o amarillo pálido son menos dulces y húmedos que aquellos con pulpa roja, rosada o anaranjada. [5]
Nombrar
Aunque la batata naranja blanda a menudo se llama " ñame " en algunas partes de América del Norte, la batata es muy distinta del ñame botánico ( Dioscorea ), que tiene una distribución cosmopolita, [6] y pertenece a la familia de las monocotiledóneas Dioscoreaceae. . Una planta de cultivo diferente, la oca ( Oxalis tuberosa , una especie de acedera), se llama "ñame" en muchas partes de la Polinesia , incluida Nueva Zelanda . [7]
Aunque la batata no está estrechamente relacionada botánicamente con la papa común , tienen una etimología compartida. Los primeros europeos en probar las batatas fueron miembros de la expedición de Cristóbal Colón en 1492. Exploradores posteriores encontraron muchos cultivares bajo una variedad de nombres locales, pero el nombre que se quedó fue el nombre indígena taíno de batata . Los españoles combinaron esto con la palabra quechua para papa, papa , para crear la palabra patata para la papa común. [8]
Algunas organizaciones e investigadores abogan por el estilo del nombre como una palabra — camote — en lugar de dos, para enfatizar la singularidad genética de la planta de las papas y ñames comunes y para evitar la confusión de que se clasifique como un tipo de papa común. [9] [10] [11] En su uso actual en inglés americano , todavía se prefiere el estilo del nombre como dos palabras. [12]
En Argentina , Colombia , Venezuela , Puerto Rico , Brasil y República Dominicana , la batata se llama batata . En México , Perú , Chile , Centroamérica y Filipinas , la batata se conoce como camote (deletreada alternativamente kamote en Filipinas), derivada de la palabra náhuatl camotli . [13]
En Perú y Bolivia , la palabra general en quechua para la batata es apichu , sin embargo se utilizan variantes como khumara , kumar ( quechua ayacucho ) y kumara (quechua boliviano), [14] sorprendentemente similar al nombre polinesio kumara y sus afines oceánicos regionales ( kumala , umala , 'uala , etc.), lo que ha llevado a algunos estudiosos a sospechar un caso de contacto transoceánico precolombino . Esta teoría también está respaldada por evidencia genética. [15]
En Australia , alrededor del 90% de la producción se dedica al cultivo de naranja llamado " Beauregard ", que fue desarrollado originalmente por la Estación Experimental Agrícola de Luisiana en 1981. [16]
En Nueva Zelanda, las variedades maoríes produjeron tubérculos alargados con piel blanca y pulpa blanquecina. [17] (que, se cree, apunta a viajes a través del Pacífico preeuropeos). [18] Conocido como kumara (ahora deletreado kūmara en el idioma maorí ), el cultivar más común ahora es el cultivar rojo llamado Owairaka , pero también están disponibles los cultivares naranja (" Beauregard "), dorado, morado y otros. [19] [20] Kumara es particularmente popular como alimento asado, a menudo se sirve con crema agria y salsa de chile dulce . [ cita requerida ]
Historia
Origen
Ipomoea trifida , diploide, es el pariente silvestre más cercano de la batata (Ipomoea batatas), que se originó con un cruce inicial entre un tetraploide y otro progenitor diploide, seguido de un segundoevento de duplicacióncompleta del genoma . [21] Este evento posiblemente ocurrió en un área ubicada entre la Península de Yucatán en México y la desembocadura del río Orinoco en Venezuela . [22] Losrestos de datación por radiocarbono másantiguos de la batata tal como la conocemos fueron descubiertos en cuevas del Cañón de Chilca, en la zona centro-sur del Perú y tienen una edad de 8080 ± 170 aC. [23] [24] Por otro lado, en Centroamérica, la domesticación de la batata o la batata ya habría ocurrido más tarde, al menos hace 5000 años, [25] Lo más probable es que la población local haya extendido la cultigen alrededor del año 2500 AC [26]
Valor nutricional por 100 g (3,5 oz) | |
---|---|
Energía | 359 kJ (86 kcal) |
Carbohidratos | 20,1 g |
Almidón | 12,7 g |
Azúcares | 4,2 g |
Fibra dietética | 3 g |
gordo | 0,1 g |
Proteína | 1,6 g |
Vitaminas | Cantidad % DV † |
Equiv. De vitamina A betacaroteno | 89% 709 μg 79% 8509 μg |
Tiamina (B 1 ) | 7% 0,078 magnesio |
Riboflavina (B 2 ) | 5% 0,061 magnesio |
Niacina (B 3 ) | 4% 0,557 magnesio |
Ácido pantoténico (B 5 ) | dieciséis% 0,8 mg |
Vitamina B 6 | dieciséis% 0,209 magnesio |
Folato (B 9 ) | 3% 11 μg |
Vitamina C | 3% 2,4 magnesio |
Vitamina e | 2% 0,26 magnesio |
Minerales | Cantidad % DV † |
Calcio | 3% 30 mg |
Hierro | 5% 0,61 magnesio |
Magnesio | 7% 25 magnesio |
Manganeso | 12% 0,258 magnesio |
Fósforo | 7% 47 magnesio |
Potasio | 7% 337 magnesio |
Sodio | 4% 55 magnesio |
Zinc | 3% 0,3 mg |
Otros componentes | Cantidad |
Agua | 77,3 g |
"Camote, crudo" . Base de datos del USDA . | |
| |
† Los porcentajes se aproximan aproximadamente utilizando las recomendaciones de EE . UU. Para adultos. Fuente: USDA FoodData Central |
Dispersión
La batata se cultivó en la Polinesia antes de la exploración occidental, generalmente se propaga por esquejes de vid en lugar de semillas. [27] La batata ha sido datada por radiocarbono en las Islas Cook hasta 1210-1400 EC. [28] Una hipótesis común es que los polinesios que habían viajado a Sudamérica y viceversa trajeron un corte de enredadera a la Polinesia central, y desde allí se extendieron a través de la Polinesia hasta la Isla de Pascua, Hawai y Nueva Zelanda. [29] [30] Los rastros genéticos de los Zenú , un pueblo que habita la costa del Pacífico de la actual Colombia , indican un posible transporte de la batata a la Polinesia antes del contacto europeo. [31]
Algunos investigadores, citando estimaciones de tiempo de divergencia, sugieren que las batatas podrían haber estado presentes en la Polinesia miles de años antes de que llegaran los humanos. [32] [33] Sin embargo, el consenso académico actual favorece el modelo de contacto precolombino. [34] [35]
Las batatas se introdujeron por primera vez en Filipinas durante el período colonial español (1521-1598) a través de los galeones de Manila , junto con otros cultivos del Nuevo Mundo . [36] Se introdujo en la provincia china de Fujian alrededor de 1594 desde Luzón , en respuesta a una mala cosecha importante. El cultivo de batatas fue alentado por el gobernador Chin Hsüeh-tseng (Jin Xuezeng). [37]
Las batatas también fueron introducidas en el Reino de Ryukyu , actual Okinawa , Japón, a principios del siglo XVII por los portugueses . [38] [39] [40] Las batatas se convirtieron en un alimento básico en Japón porque eran importantes para prevenir la hambruna cuando las cosechas de arroz eran malas. [40] [41] Más tarde se plantaron batatas en el jardín privado de Shōgun Tokugawa Yoshimune . [42] También se introdujo en Corea en 1764. [43]
La batata llegó a Europa con el intercambio colombiano . Está registrado, por ejemplo, en el Receipt Book de Elinor Fettiplace , compilado en Inglaterra en 1604. [44] [45]
Transgenicidad
El genoma de las batatas cultivadas contiene secuencias de ADN de Agrobacterium (ahora reclasificado como Rhizobium ), con genes expresados activamente por las plantas. [46] Los transgenes de T-DNA no se observaron en parientes silvestres estrechamente relacionados de la batata. [46] Los estudios indicaron que el genoma de la batata evolucionó durante milenios , con la eventual domesticación del cultivo aprovechando las modificaciones genéticas naturales. [46] Estas observaciones hacen de la batata el primer ejemplo conocido de un cultivo alimenticio naturalmente transgénico. [46] [47]
Cultivo
La planta no tolera las heladas . Crece mejor a una temperatura promedio de 24 ° C (75 ° F), con abundante sol y noches cálidas. Las precipitaciones anuales de 750 a 1000 mm (30 a 39 pulgadas) se consideran las más adecuadas, con un mínimo de 500 mm (20 pulgadas) en la temporada de crecimiento. El cultivo es sensible a la sequía en la etapa de iniciación del tubérculo 50-60 días después de la siembra y no es tolerante al anegamiento, ya que puede provocar la pudrición de los tubérculos y reducir el crecimiento de las raíces de almacenamiento si la aireación es escasa. [48]
Dependiendo de la variedad y las condiciones, las raíces tuberosas maduran en dos a nueve meses. Con cuidado, los cultivares de maduración temprana se pueden cultivar como cultivo anual de verano en áreas templadas , como el este de Estados Unidos y China . Las batatas rara vez florecen cuando la luz del día dura más de 11 horas, como es normal fuera de los trópicos . En su mayoría se propagan por esquejes de tallo o raíz o por brotes adventicios llamados "slips" que crecen desde las raíces tuberosas durante el almacenamiento. Las semillas verdaderas se utilizan solo para la reproducción. [ cita requerida ]
Crecen bien en muchas condiciones agrícolas y tienen pocos enemigos naturales; rara vez se necesitan pesticidas. Las batatas se cultivan en una variedad de suelos, pero los suelos bien drenados, de textura ligera y media con un rango de pH de 4.5 a 7.0 son más favorables para la planta. [2] Se pueden cultivar en suelos pobres con poco fertilizante. Sin embargo, las batatas son muy sensibles a la toxicidad del aluminio y morirán unas seis semanas después de la siembra si no se aplica cal al sembrar en este tipo de suelo. [2] Debido a que se siembran con esquejes de vid en lugar de semillas, las batatas son relativamente fáciles de plantar. Debido a que las enredaderas de rápido crecimiento dan sombra a las malezas, se necesita poco desmalezado. Un herbicida de uso común para eliminar las plantas no deseadas que puedan interferir con el crecimiento del suelo es el DCPA , también conocido como Dacthal. En los trópicos, la cosecha se puede mantener en el suelo y cosechar según sea necesario para el mercado o el consumo doméstico. En las regiones templadas, las batatas se cultivan con mayor frecuencia en granjas más grandes y se cosechan antes de las primeras heladas. [ cita requerida ]
Las batatas se cultivan en regiones tropicales y templadas cálidas donde hay suficiente agua para sustentar su crecimiento. [49] Las batatas se volvieron comunes como cultivo alimenticio en las islas del Océano Pacífico , el sur de la India, Uganda y otros países africanos. [ cita requerida ]
En el Caribe se cultiva una variedad de batata llamada boniato ; su pulpa es de color crema, a diferencia del tono anaranjado más común que se ve en otros cultivares. Los boniatos no son tan dulces y húmedos como otras batatas, pero su consistencia y sabor delicado son diferentes a los de la batata común de color naranja. [ cita requerida ]
Las batatas han sido parte de la dieta en los Estados Unidos durante la mayor parte de su historia, especialmente en el sureste. El consumo medio per cápita de batatas en los Estados Unidos es de sólo 1,5 a 2 kg (3,3 a 4,4 libras) por año, frente a los 13 kg (29 libras) en 1920. “Batatas anaranjadas (el tipo más común que se encuentra en EE. UU.) recibieron puntuaciones de gusto por la apariencia más altas en comparación con los cultivares amarillos o púrpuras ". [50] Los consumidores no apreciaban tanto las batatas moradas y amarillas en comparación con las batatas anaranjadas "posiblemente debido a la familiaridad del color naranja que se asocia con las batatas". [50]
En el sureste de los Estados Unidos, las batatas se curan tradicionalmente para mejorar el almacenamiento , el sabor y la nutrición, y para permitir que sanen las heridas en la peridermis de la raíz cosechada. [51] Un curado adecuado requiere secar las raíces recién excavadas en el suelo durante dos o tres horas, luego almacenarlas a 29–32 ° C (85–90 ° F) con 90 a 95% de humedad relativa de cinco a catorce días. Las batatas curadas pueden conservarse durante trece meses cuando se almacenan a 13–15 ° C (55–59 ° F) con> 90% de humedad relativa. Las temperaturas más frías dañan las raíces. [52] [53]
País | Producción (millones de toneladas) |
---|---|
porcelana | 51,8 |
Malawi | 5.9 |
Nigeria | 4.1 |
Tanzania | 3.9 |
Uganda | 1,9 |
Mundo | 91,8 |
Fuente: FAOSTAT de las Naciones Unidas [54] |
Enfermedades
Producción
En 2019, la producción mundial de batatas fue de 92 millones de toneladas , liderada por China con el 56% del total mundial (tabla). Los productores secundarios fueron Malawi , Nigeria y Tanzania . [54]
Contenido nutritivo
Valor nutricional por 100 g (3,5 oz) | |
---|---|
Energía | 378 kJ (90 kcal) |
Carbohidratos | 20,7 g |
Almidón | 7,05 g |
Azúcares | 6,5 g |
Fibra dietética | 3,3 g |
gordo | 0,15 g |
Proteína | 2,0 g |
Vitaminas | Cantidad % DV † |
Equiv. De vitamina A | 120% 961 μg |
Tiamina (B 1 ) | 10% 0,11 magnesio |
Riboflavina (B 2 ) | 9% 0,11 magnesio |
Niacina (B 3 ) | 10% 1,5 mg |
Vitamina B 6 | 22% 0,29 magnesio |
Folato (B 9 ) | 2% 6 μg |
Vitamina C | 24% 19,6 magnesio |
Vitamina e | 5% 0,71 magnesio |
Minerales | Cantidad % DV † |
Calcio | 4% 38 magnesio |
Hierro | 5% 0,69 magnesio |
Magnesio | 8% 27 magnesio |
Manganeso | 24% 0,5 mg |
Fósforo | 8% 54 magnesio |
Potasio | 10% 475 magnesio |
Sodio | 2% 36 magnesio |
Zinc | 3% 0,32 magnesio |
Otros componentes | Cantidad |
Agua | 75,8 g |
"Camote" . Base de datos del USDA. | |
| |
† Los porcentajes se aproximan aproximadamente utilizando las recomendaciones de EE . UU. Para adultos. Fuente: USDA FoodData Central |
La batata cocida (horneada con piel) tiene un 76% de agua, un 21% de carbohidratos , un 2% de proteínas y contiene una cantidad insignificante de grasa (tabla). En una cantidad de referencia de 100 gramos, la batata horneada proporciona 90 calorías y un contenido rico (20% o más del valor diario , DV) de vitamina A (120% DV), vitamina C (24% DV), manganeso (24% DV) y vitamina B6 (20% DV). Es una fuente moderada (10-19% DV) de algunas vitaminas B y potasio .
Los cultivares de batata con pulpa de color naranja oscuro tienen más betacaroteno (convertido en un mayor contenido de vitamina A una vez digeridos) que aquellos con pulpa de color claro, y se está fomentando su mayor cultivo en África, donde la deficiencia de vitamina A es un problema de salud grave. [55] Las hojas de camote son comestibles y se pueden preparar como espinacas o hojas de nabo . [56]
Comparación con otros alimentos básicos
La siguiente tabla presenta el desempeño relativo de la batata (en la columna [G] ) con respecto a otros alimentos básicos . Si bien la batata proporciona menos energía y proteínas comestibles por unidad de peso que los cereales, tiene una mayor densidad de nutrientes que los cereales. [57]
Según un estudio de la Organización de las Naciones Unidas para la Agricultura y la Alimentación , las batatas son el alimento básico más eficiente para cultivar en términos de tierras agrícolas, con un rendimiento aproximado de 70.000 kcal / ha d . [58]
Nutritivo | Maíz (maíz) [A] | Arroz blanco [B] | Trigo [C] | Patatas [D] | Yuca [E] | Soja , verde [F] | Batatas [G] | Ñame [Y] | Sorgo [H] | Plátano [Z] | RDA |
---|---|---|---|---|---|---|---|---|---|---|---|
Agua (g) | 10 | 12 | 13 | 79 | 60 | 68 | 77 | 70 | 9 | sesenta y cinco | 3000 |
Energía (kJ) | 1,528 | 1,528 | 1.369 | 322 | 670 | 615 | 360 | 494 | 1.419 | 511 | 8.368-10.460 |
Proteína (g) | 9.4 | 7.1 | 12,6 | 2.0 | 1.4 | 13,0 | 1,6 | 1,5 | 11,3 | 1.3 | 50 |
Grasa (g) | 4,74 | 0,66 | 1,54 | 0,09 | 0,28 | 6,8 | 0,05 | 0,17 | 3.3 | 0,37 | 44–77 |
Carbohidratos (g) | 74 | 80 | 71 | 17 | 38 | 11 | 20 | 28 | 75 | 32 | 130 |
Fiber (g) | 7.3 | 1.3 | 12.2 | 2.2 | 1.8 | 4.2 | 3 | 4.1 | 6.3 | 2.3 | 30 |
Sugar (g) | 0.64 | 0.12 | 0.41 | 0.78 | 1.7 | 0 | 4.18 | 0.5 | 0 | 15 | minimal |
Minerals | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA |
Calcium (mg) | 7 | 28 | 29 | 12 | 16 | 197 | 30 | 17 | 28 | 3 | 1,000 |
Iron (mg) | 2.71 | 0.8 | 3.19 | 0.78 | 0.27 | 3.55 | 0.61 | 0.54 | 4.4 | 0.6 | 8 |
Magnesium (mg) | 127 | 25 | 126 | 23 | 21 | 65 | 25 | 21 | 0 | 37 | 400 |
Phosphorus (mg) | 210 | 115 | 288 | 57 | 27 | 194 | 47 | 55 | 287 | 34 | 700 |
Potassium (mg) | 287 | 115 | 363 | 421 | 271 | 620 | 337 | 816 | 350 | 499 | 4,700 |
Sodium (mg) | 35 | 5 | 2 | 6 | 14 | 15 | 55 | 9 | 6 | 4 | 1,500 |
Zinc (mg) | 2.21 | 1.09 | 2.65 | 0.29 | 0.34 | 0.99 | 0.3 | 0.24 | 0 | 0.14 | 11 |
Copper (mg) | 0.31 | 0.22 | 0.43 | 0.11 | 0.10 | 0.13 | 0.15 | 0.18 | - | 0.08 | 0.9 |
Manganese (mg) | 0.49 | 1.09 | 3.99 | 0.15 | 0.38 | 0.55 | 0.26 | 0.40 | - | - | 2.3 |
Selenium (μg) | 15.5 | 15.1 | 70.7 | 0.3 | 0.7 | 1.5 | 0.6 | 0.7 | 0 | 1.5 | 55 |
Vitamins | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA |
Vitamin C (mg) | 0 | 0 | 0 | 19.7 | 20.6 | 29 | 2.4 | 17.1 | 0 | 18.4 | 90 |
Thiamin (B1) (mg) | 0.39 | 0.07 | 0.30 | 0.08 | 0.09 | 0.44 | 0.08 | 0.11 | 0.24 | 0.05 | 1.2 |
Riboflavin (B2) (mg) | 0.20 | 0.05 | 0.12 | 0.03 | 0.05 | 0.18 | 0.06 | 0.03 | 0.14 | 0.05 | 1.3 |
Niacin (B3) (mg) | 3.63 | 1.6 | 5.46 | 1.05 | 0.85 | 1.65 | 0.56 | 0.55 | 2.93 | 0.69 | 16 |
Pantothenic acid (B5) (mg) | 0.42 | 1.01 | 0.95 | 0.30 | 0.11 | 0.15 | 0.80 | 0.31 | - | 0.26 | 5 |
Vitamin B6 (mg) | 0.62 | 0.16 | 0.3 | 0.30 | 0.09 | 0.07 | 0.21 | 0.29 | - | 0.30 | 1.3 |
Folate Total (B9) (μg) | 19 | 8 | 38 | 16 | 27 | 165 | 11 | 23 | 0 | 22 | 400 |
Vitamin A (IU) | 214 | 0 | 9 | 2 | 13 | 180 | 961 | 138 | 0 | 1,127 | 5,000 |
Vitamin E, alpha-tocopherol (mg) | 0.49 | 0.11 | 1.01 | 0.01 | 0.19 | 0 | 0.26 | 0.39 | 0 | 0.14 | 15 |
Vitamin K1 (μg) | 0.3 | 0.1 | 1.9 | 1.9 | 1.9 | 0 | 1.8 | 2.6 | 0 | 0.7 | 120 |
Beta-carotene (μg) | 97 | 0 | 5 | 1 | 8 | 0 | 8,509 | 83 | 0 | 457 | 10,500 |
Lutein+zeaxanthin (μg) | 1,355 | 0 | 220 | 8 | 0 | 0 | 0 | 0 | 0 | 30 | 6,000 |
Fats | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA |
Saturated fatty acids (g) | 0.67 | 0.18 | 0.26 | 0.03 | 0.07 | 0.79 | 0.02 | 0.04 | 0.46 | 0.14 | minimal |
Monounsaturated fatty acids (g) | 1.25 | 0.21 | 0.2 | 0.00 | 0.08 | 1.28 | 0.00 | 0.01 | 0.99 | 0.03 | 22–55 |
Polyunsaturated fatty acids (g) | 2.16 | 0.18 | 0.63 | 0.04 | 0.05 | 3.20 | 0.01 | 0.08 | 1.37 | 0.07 | 13–19 |
[A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA |
A raw yellow dent corn
B raw unenriched long-grain white rice
C raw hard red winter wheat
D raw potato with flesh and skin
E raw cassava
F raw green soybeans
G raw sweet potato
H raw sorghum
Y raw yam
Z raw plantains
/* unofficial
Usos culinarios
The starchy tuberous roots of the sweet potato are by far the most important product of the plant, although the leaves and shoots are also edible. In some tropical areas, they are a staple food crop. The tuber is often cooked before consumption as this increases its nutrition and digestibility, although the American colonists in the Southeast ate raw sweet potatoes as a staple food.[60]
Africa
Amukeke (sun-dried slices of root) and inginyo (sun-dried crushed root) are a staple food for people in northeastern Uganda.[61] Amukeke is mainly served for breakfast, eaten with peanut sauce. Inginyo is mixed with cassava flour and tamarind to make atapa. People eat atapa with smoked fish cooked in peanut sauce or with dried cowpea leaves cooked in peanut sauce. Emukaru (earth-baked root) is eaten as a snack anytime and is mostly served with tea or with peanut sauce. Similar uses are also found in South Sudan.
The young leaves and vine tips of sweet potato leaves are widely consumed as a vegetable in West African countries (Guinea, Sierra Leone and Liberia, for example), as well as in northeastern Uganda, East Africa.[61] According to FAO leaflet No. 13 - 1990, sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (riboflavin), and according to research done by A. Khachatryan, are an excellent source of lutein.
In Kenya, Rhoda Nungo of the home economics department of the Ministry of Agriculture has written a guide to using sweet potatoes in modern recipes.[62] This includes uses both in the mashed form and as flour from the dried tubers to replace part of the wheat flour and sugar in baked products such as cakes, chapatis, mandazis, bread, buns and cookies. A nutritious juice drink is made from the orange-fleshed cultivars, and deep-fried snacks are also included.
In Egypt, sweet potato tubers are known as "batata" (بطاطا) and are a common street food in winter, when street vendors with carts fitted with ovens sell them to people passing time by the Nile or the sea.[63] The cultivars used are an orange-fleshed one as well as a white/cream-fleshed one. They are also baked at home as a snack or dessert, drenched with honey.
In Ethiopia, the commonly found cultivars are black-skinned, cream-fleshed and called "bitatis" or "mitatis". They are cultivated in the eastern and southern lower highlands and harvested during the rainy season (June/July). In recent years,[when?] better yielding orange-fleshed cultivars were released for cultivation by Haramaya University as a less sugary sweet potato with higher vitamin A content.[64] Sweet potatoes are widely eaten boiled as a favored snack.
In South Africa, sweet potatoes are often eaten as a side dish such as Soetpatats.
Asia
In East Asia, roasted sweet potatoes are popular street food. In China, sweet potatoes, typically yellow cultivars, are baked in a large iron drum and sold as street food during winter. In Korea, sweet potatoes, known as goguma, are roasted in a drum can, baked in foil or on an open fire, typically during winter. In Japan, a dish similar to the Korean preparation is called yaki-imo (roasted sweet potato), which typically uses either the yellow-fleshed "Japanese sweet potato" or the purple-fleshed "Okinawan sweet potato", which is known as beni-imo.
Sweet potato soup, served during winter, consists of boiling sweet potato in water with rock sugar and ginger. In Fujian cuisine and Taiwanese cuisine, sweet potato is often cooked with rice to make congee. Steamed and dried sweet potato is a delicacy from Liancheng County. Sweet potato greens are a common side dish in Taiwanese cuisine, often boiled or sautéed and served with a garlic and soy sauce mixture, or simply salted before serving. They, as well as dishes featuring the sweet potato root, are commonly found at bento (Pe̍h-ōe-jī: piān-tong) restaurants. In northeastern Chinese cuisine, sweet potatoes are often cut into chunks and fried, before being drenched into a pan of boiling syrup.[65]
In some regions of India, sweet potato is roasted slow over kitchen coals at night and eaten with some dressing while the easier way in the south is simply boiling or pressure cooking before peeling, cubing and seasoning for a vegetable dish as part of the meal. In Indian state of Tamil Nadu, it is known as 'Sakkara valli Kilangu'. It is boiled and consumed as evening snack. In some parts of India, fresh sweet potato is chipped, dried and then ground into flour; this is then mixed with wheat flour and baked into chapattis (bread). Between 15 and 20 percent of sweet potato harvest is converted by some Indian communities into pickles and snack chips. A part of the tuber harvest is used in India as cattle fodder.[5]
In Pakistan, sweet potato is known as shakarqandi and is cooked as vegetable dish and also with meat dishes (chicken, mutton or beef). The ash roasted sweet potatoes are sold as a snack and street food in Pakistani bazaars especially during the winter months.[66]
In Sri Lanka, it is called 'Bathala', and tubers are used mainly for breakfast (boiled sweet potato is commonly served with sambal or grated coconut) or as an supplementary curry dish for rice.
The tubers of this plant, known as kattala in Dhivehi, have been used in the traditional diet of the Maldives. The leaves were finely chopped and used in dishes such as mas huni.[67]
In Japan, both sweet potatoes (called "satsuma-imo") and true purple yams (called "daijo" or "beni-imo") are grown. Boiling, roasting and steaming are the most common cooking methods. Also, the use in vegetable tempura is common. Daigaku-imo (ja:大学芋) is a baked and caramel syruped sweet potato dessert. Because it is sweet and starchy, it is used in imo-kinton and some other traditional sweets, such as ofukuimo. What is commonly called "sweet potato" (ja:スイートポテト) in Japan is a cake made by baking mashed sweet potatoes. Shōchū, a Japanese spirit normally made from the fermentation of rice, can also be made from sweet potato, in which case it is called imo-jōchū. Imo-gohan, sweet potato cooked with rice, is popular in Guangdong, Taiwan and Japan. It is also served in nimono or nitsuke, boiled and typically flavored with soy sauce, mirin and dashi.
In Korean cuisine, sweet potato starch is used to produce dangmyeon (cellophane noodles). Sweet potatoes are also boiled, steamed, or roasted, and young stems are eaten as namul. Pizza restaurants such as Pizza Hut and Domino's in Korea are using sweet potatoes as a popular topping. Sweet potatoes are also used in the distillation of a variety of Soju. A popular Korean side dish or snack, goguma-mattang, also known as Korean candied sweet potato, is made by deep frying sweet potatoes that were cut into big chunks and coating them with caramelized sugar.
In Malaysia and Singapore, sweet potato is often cut into small cubes and cooked with taro and coconut milk (santan) to make a sweet dessert called "bubur cha cha". A favorite way of cooking sweet potato is deep frying slices of sweet potato in batter, and 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.
In the Philippines, sweet potatoes (locally known as camote or kamote) are an important food crop in rural areas. They are often a staple among impoverished families in provinces, as they are easier to cultivate and cost less than rice.[68] The tubers are boiled or baked in coals and may be dipped in sugar or syrup. Young leaves and shoots (locally known as talbos ng kamote or camote tops) are eaten fresh in salads with shrimp paste (bagoong alamang) or fish sauce. They can be cooked in vinegar and soy sauce and served with fried fish (a dish known as adobong talbos ng kamote), or with recipes such as sinigang.[68] The stew obtained from boiling camote tops is purple-colored, and is often mixed with lemon as juice. Sweet potatoes are also sold as street food in suburban and rural areas. Fried sweet potatoes coated with caramelized sugar and served in skewers (camote cue) or as french fries are popular afternoon snacks.[69] Sweet potatoes are also used in a variant of halo-halo called ginatan, where they are cooked in coconut milk and sugar and mixed with a variety of rootcrops, sago, jackfruit, and bilu-bilo (glutinous rice balls).[70] Bread made from sweet potato flour is also gaining popularity. Sweet potato is relatively easy to propagate, and in rural areas that can be seen abundantly at canals and dikes. The uncultivated plant is usually fed to pigs.
In Indonesia, sweet potatoes are locally known as ubi jalar (lit: spreading tuber) or simply ubi and are frequently fried with batter and served as snacks with spicy condiments, along with other kinds of fritters such as fried bananas, tempeh, tahu, breadfruits, or cassava. In the mountainous regions of West Papua, sweet potatoes are the staple food among the natives there. Using the bakar batu way of cooking (free translation: burning rocks), rocks that have been burned in a nearby bonfire are thrown into a pit lined with leaves. Layers of sweet potatoes, an assortment of vegetables, and pork are piled on top of the rocks. The top of the pile then is insulated with more leaves, creating a pressure of heat and steam inside which cooks all food within the pile after several hours.
In Vietnamese cuisine sweet potatoes are known as khoai lang and they are commonly cooked with a sweetener such as corn syrup, honey, sugar, or molasses.[71]
Young sweet potato leaves are also used as baby food particularly in Southeast Asia and East Asia.[72][73] Mashed sweet potato tubers are used similarly throughout the world.[74]
United States
Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, orange juice, marron glacé, or other sweet ingredients. It is often served in the US on Thanksgiving. Sweet potato casserole is a side dish of mashed sweet potatoes in a casserole dish, topped with a brown sugar and pecan topping.[75]
The sweet potato became a favorite food item of the French and Spanish settlers and thus continued a long history of cultivation in Louisiana.[76] Sweet potatoes are recognized as the state vegetable of Alabama,[77] Louisiana,[78] and North Carolina.[79] Sweet potato pie is also a traditional favorite dish in Southern U.S. cuisine. Another variation on the typical sweet potato pie is the Okinawan sweet potato haupia pie, which is made with purple sweet potatoes, native to the island of Hawaii and believed to have been originally cultivated as early as 500 CE.[80]
The fried sweet potatoes tradition dates to the early nineteenth century in the United States.[81] Sweet potato fries or chips are a common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes. Roasting sliced or chopped sweet potatoes lightly coated in animal or vegetable oil at high heat became common in the United States at the start of the 21st century, a dish called “sweet potato fries”. Sweet potato mash is served as a side dish, often at Thanksgiving dinner or with barbecue.
John Buttencourt Avila is called the "father of the sweet potato industry" in North America.
New Zealand
Before European contact, the Māori people grew several varieties of small, yellow-skin, finger-sized kumara (with names including taputini,[82] taroamahoe, pehu, hutihuti, and rekamaroa[83]) that they had brought with them from east Polynesia. Modern trials have shown that these smaller varieties were capable of producing well,[84] but when American whalers, sealers and trading vessels introduced larger cultivars in the early 19th century, they quickly predominated.[85][86][87][88]
Prior to 2021, archaeologists believed that the sweet potato failed to flourish in New Zealand south of Christchurch due to the colder climate, forcing Māori in those latitudes to become (along with the Moriori of the Chatham Islands) the only Polynesian people who subsisted solely on hunting and gathering. However, a 2021 analysis of material excavated from a site near Dunedin, some 250 kilometres (160 mi) further south, revealed that sweet potatoes were grown and stored there during the 15th century, before the industry was disrupted by factors speculated to be due to the Little Ice Age.[34]
Māori traditionally cooked the kūmara in a hāngi earth oven. This is still a common practice when there are large gatherings on marae.
In 1947, black rot (Ceratocystis fimbriata) appeared in kumara around Auckland and increased in severity through the 1950s.[89] A disease-free strain was developed by Joe and Fay Gock. They gifted the strain to the nation, later in 2013 earning them the Bledisloe Cup.[90][91]
There are three main cultivars of kumara sold in New Zealand: 'Owairaka Red' ("red"), 'Toka Toka Gold' ("gold"), and 'Beauregard' ("orange"). The country grows around 24,000 tonnes of kumara annually,[92] with nearly all of it (97%) grown in the Northland region.[93] Kumara are widely available throughout New Zealand year-round, where they are a popular alternative to potatoes.[94]
Kumara are an integral part of roast meals in New Zealand. They are served alongside such vegetables as potatoes and pumpkin and, as such, are generally prepared in a savory manner. Kumara are ubiquitous in supermarkets, roast meal takeaway shops and hāngi.
Other
Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) and the sweet potato (Urap: wan) are the main sources of sustenance, and in fact the word for "food" in Urap is a compound of these two words.[95]
In Spain, sweet potato is called boniato. On the evening of All Souls' Day, in Catalonia (northeastern Spain) it is traditional to serve roasted sweet potato and chestnuts, panellets and sweet wine. The occasion is called La Castanyada.[96] Sweet potato is also appreciated to make cakes or to eat roasted through the whole country.[citation needed]
In Peru, sweet potatoes are called "camote" and are frequently served alongside ceviche. Sweet potato chips are also a commonly sold snack, be it on the street or in packaged foods.[citation needed]
Dulce de batata is a traditional Argentine, Paraguayan and Uruguayan dessert, which is made of sweet potatoes. It is a sweet jelly, which resembles a marmalade because of its color and sweetness but it has a harder texture, and it has to be sliced in thin portions with a knife as if it was a pie. It is commonly served with a portion of the same size of soft cheese on top of it.[citation needed]
In the Veneto (northeast Italy), sweet potato is known as patata mericana in the Venetian language (patata americana in Italian, meaning "American potato"), and it is cultivated above all in the southern area of the region;[97] it is a traditional fall dish, boiled or roasted.[citation needed]
Globally, sweet potatoes are now a staple ingredient of modern sushi cuisine, specifically used in maki rolls. The advent of sweet potato as a sushi ingredient is credited to chef Bun Lai of Miya's Sushi, who first introduced sweet potato rolls in the 1990s as a plant-based alternative to traditional fish-based sushi rolls.[98][99][100]
Usos no culinarios
Ceramics modeled after sweet potatoes or camotes are often found in the Moche culture.[101]
In South America, the juice of red sweet potatoes is combined with lime juice to make a dye for cloth. By varying the proportions of the juices, every shade from pink to black can be obtained.[102] Purple sweet potato color is also used as a ‘natural’ food coloring.[103]
Cuttings of sweet potato vine, either edible or ornamental cultivars, will rapidly form roots in water and will grow in it, indefinitely, in good lighting with a steady supply of nutrients. For this reason, sweet potato vine is ideal for use in home aquariums, trailing out of the water with its roots submerged, as its rapid growth is fueled by toxic ammonia and nitrates, a waste product of aquatic life, which it removes from the water. This improves the living conditions for fish, which also find refuge in the extensive root systems.[81][103]
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enlaces externos
"Sweet Potato". fao.org. 1990. FAO Leaflet 13.