Uses and nutritional data of sweetpotato

Abstract

Sweetpotato (Ipomoea batatas Lam.) is cultivated throughout the tropics and warm temperate regions of the world for its starch roots, which can provide nutrition, besides energy. The edible tuberous root is either long and tapered, ovoid or round with a skin colour ranging from white, brown, purple or red and the flesh colour ranging from white, pale cream, orange or purple. Besides, the plant is also much valued for its green tops, which are a concentrated source of many essential vitamins and minerals. Although China is the largest producer of sweetpotatoes, accounting for more than 80% of the world supply, only 40% of the production is used for human consumption and industrial uses, while, the rest goes as animal feed. Per capita production is the greatest in Solomon Islands (160 Kg/person/year), followed by Burundi (130 Kg/person/year), where sweetpotatoes are a staple food.