Sweet potato, a versatile tuber, often leads to discussions and disagreements about how it should be classified: is it a starch or a vegetable? This delicious food originates from tropical parts of America and is valued not only for its sweet flavor but also for its impressive nutritional benefits.
Sweet potatoes are a type of tuber plant that comes from South and Central America. They belong to the morning glory family. These tubers are recognized for their tender, slightly sweet flesh and come in various colors such as orange, white, yellow, purple, and red. The orange variety is the most widely available in markets today.
Scientifically, sweet potatoes are identified as Ipomoea batatas. They differ from regular potatoes, which belong to a different family. Sweet potatoes share similarities with root vegetables like carrots and beets. However, their classification in terms of nutrition is more complicated.
According to Natalie Negro, a registered dietitian, whether a food qualifies as a starch often hinges on its starch content. Raw sweet potatoes contain about 18.3 grams of starch per 100 grams, while cooked potatoes typically have around 20.1 grams per 100 grams.
The World Health Organization has indicated that sweet potatoes should be categorized as a starchy food.
In summary, the sweet potato's unique characteristics and nutritional content reveal its complexity. Understanding these aspects can help clarify its place in our diets.