What primary antioxidant compound found in the orange flesh of common sweet potatoes converts to Vitamin A?
Answer
Beta-carotene
The familiar orange-fleshed sweet potato variety derives its color and a major component of its nutritional profile from beta-carotene. Beta-carotene is recognized as a precursor to Vitamin A, meaning the human body metabolizes this compound into Vitamin A. Vitamin A is crucial for several bodily functions, notably maintaining good vision and supporting robust immune function. While the Stokes Purple sweet potato also provides essential nutrients, its main antioxidant contribution is weighted towards anthocyanins, making beta-carotene the defining pigment and nutritional building block for Vitamin A in the orange variety.
#Videos
Purple Sweet Potatoes: Nature's Healing Elixir for a Healthy Body ...
Related Questions
What class of natural pigments gives the Stokes Purple sweet potato its intense purple color?What primary antioxidant compound found in the orange flesh of common sweet potatoes converts to Vitamin A?In the context of nutrition, what functional role do the anthocyanins found in Stokes Purple sweet potatoes serve?Which fundamental nutrient found abundantly in Stokes Purple sweet potatoes is crucial for digestive regularity and stabilizing blood sugar levels?What is the function of Potassium, an abundant mineral in Stokes Purple tubers, related to fluid balance and blood pressure?Besides cardiovascular wellness, what specific physiological system is associated with potential benefits derived from the anthocyanins present in Stokes Purple variety?When preparing mashed Stokes Purple sweet potatoes, what is recommended regarding the amount of liquid used to maximize pigment intensity?What type of food component should Stokes Purple sweet potatoes be combined with to aid in the absorption of present fat-soluble vitamins?Which preparation method for Stokes Purple potatoes is suggested to slow down starch conversion, resulting in a lower overall impact on blood sugar levels compared to eating them immediately hot?What functional advantage does the Stokes Purple sweet potato offer over the orange sweet potato variety, despite both being excellent Vitamin A sources?