Sweet potato

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Apport calorique icone
Caloric intake
62,80 kcal per 100g
Photo du composant Water
78 g Water
Photo du composant Fibers
2,90 g Fibers
Photo du composant Carbohydrates
12,20 g Carbohydrates
Photo du composant Manganese
0,38 mg Manganese
Photo du composant Vitamin C
16,20 mg Vitamin C
Cooked product
seasonality of the product
spring, summer, autumn, winter
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Description

  • Sweet potato (Ipomoea batatas L. Lam. ) belongs to the Convolvulaceae family.
  • It is the seventh most widely grown crop in the world due to its high yield, high adaptability and strong resistance (Yan, 2014).
  • There are different cultivars of sweet potato including Beniazuma, Koganesengan and Kotobuki (Dincer, 2011). Sweet potato can be orange, yellow, white, red or purple in colour. Phenolic compounds and carotenoids are responsible for the different flesh and skin colours (Neela, 2019).

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

  • The purple colouration is notably due to the presence of ten red anthocyanins and their bound glucosides (Zhao, 2014).
  • Carotenoids and in particular β-carotene are the pigments responsible for the orange colour of the flesh and skin of sweet potato (Neela, 2019).
  • During cooking, sucrose, glucose and fructose present in sweet potato are converted into maltose, which gives it its sweet taste (Lebot, 2017).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • The principal phenolic compounds identified in sweet potato are anthocyanins, the main ones being cyanidin types, and phenolic acids, such as caffeic acid, monocafeoylquinic acid (chlorogenic acid), dicafeoylquinic acid and tricafeoylquinic acid (Karna, 2011).
  • The concentration of phenolic compounds increases with heat treatment of sweet potato (Dincer, 2011).
  • A Chinese team characterised the phenolic profiles and anticancer properties of six sweet potato varieties of different colours. High levels of hyperoside, ferulic acid and caffeic acid were found in all varieties. The purple-fleshed cultivars had higher total phenolic compound content than the other cultivars, giving them stronger antioxidant capabilities as well as antiproliferative activities against liver cancer cells (Sun, 2019).
  • Sweet potato contains a notable amount of carbohydrates, which helps stabilise blood sugar levels and decrease insulin resistance, giving it anti-diabetic properties (Neela, 2019).
  • This tuber contains high levels of carotenoids, mostly β-carotene, lutein and zeaxanthin (Neela, 2019).

RAW

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Raw sweet potatoes provide an average of 86.30 calories (kcal) per 100 g, i.e. 365 kJ. A sweet potato weighs on average between 0.50 and 3 kg, which represents an energy intake ranging from 431 to 2,589 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, the minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) per 100 g net of raw sweet potato. 

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
NRV%
Water 78,80 73,50 - 81,90 -
Fibers 2,87 2,50 - 3 -
Carbohydrates 18,30 13 - NC 7,04
of which Sugar 5,64 4,18 - 7,10 6,27
Lipids 0,15 0,02 - 0,40 0,21
of which Saturated fatty acids 0,064 0,018 - 0,11 0,32
Protein 1,51 0,60 - 1,99 3,02
Constituent (g) Amount Min-Max NRV%
Water Ciqual 2020 - -
Fibers Ciqual 2020 - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
dont Sugar Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Lipids Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
dont Saturated fatty acids Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Protein Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on carbohydrates
  • The energy of the raw sweet potato comes mainly from its carbohydrates, at 18.30 g per 100 g.
  • This amount is well below the average carbohydrate content of potatoes and tubers at 26.97 g per 100 g.
  • The carbohydrates are mainly starch (12.70 g per 100 g).
Zoom on fibres
  • Raw sweet potatoes contain a significant amount of fibre (2.87 g per 100 g).
  • This amount is lower than the average quantity present in potatoes and tubers (3.04 g per 100 g).
Zoom on proteins
  • The protein content (1.51 g per 100 g) in sweet potatoes is lower than the average amount found in potatoes and tubers (2.66 g per 100 g).
Zoom on lipids
  • The amount of fat in raw sweet potato (0.15 g per 100 g) is lower than the average quantity found in potatoes and tubers (5.47 g per 100 g).
  • Raw sweet potato is fat-free* as it contains less than 0.5 g fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
NRV%
Calcium (mg) 37,50 24 - 65 4,69
Chloride (mg) - - -
Copper (mg) 0,15 0,13 - 0,18 15
Iron (mg) 0,76 0,46 - 1,70 5,43
Iodine (µg) 0,20 - 0,13
Magnesium (mg) 20 13 - 30 5,33
Manganese (mg) 0,26 0,16 - 0,33 13
Phosphorus (mg) 47 38 - 62 6,71
Potassium (mg) 373 282 - 440 18,65
Selenium (µg) 0,60 - 1,09
Sodium (mg) 39,30 3,70 - 107 -
Zinc (mg) 0,25 0,13 - 0,37 2,50
Constituent Amount Min-Max NRV%
Calcium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 - -
Zinc (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on minerals and trace elements
  • Raw sweet potato is a source of:
    • potassium as it provides 18.65% of DRVs, i.e. 373 mg per 100 g;
    • copper as it provides 15 % of DRVs, i.e. 0.15 mg per 100 g.
  • It contains a significant amount of manganese, equivalent to 13% of DRVs, i.e. 0.26 mg per 100 g.
  • Raw sweet potato also provides the equivalent of 6.71% of DRVs for phosphorus, i.e. 47 mg per 100 g.
  • The amount of other minerals and trace elements is less than 6% of DRVs.

VITAMINS

Constituent Average content Min-Max
per 100g
NRV%
Provitamin A Beta-carotene (µg) 8 510 4030 - 16000 -
Vitamin A equivalent (µg) 1418,33 671,67 - 2666,67 177,29
Vitamin B1 (mg) 0,072 0,054 - 0,098 6,55
Vitamin B2 (mg) 0,061 0,054 - 0,076 4,36
Vitamin B3 (mg) 0,56 0,43 - 0,77 3,50
Vitamin B5 (mg) 0,80 0,59 - 1,25 13,33
Vitamin B6 (mg) 0,19 0,18 - 0,25 13,57
Vitamin B9 (µg) 11 8 - 15 5,50
Vitamin C (mg) 2,40 0,10 - 4,90 3
Vitamin E (mg) 0,26 0,04 - 4,56 2,17
Vitamin K1 (µg) 1,80 1,50 - 2 2,40
Constituent Amount Min-Max NRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 - -

Zoom on vitamins
  • Raw sweet potato is high in vitamin A as it provides the equivalent of 177.29% of DRVs, i.e. 1418 µg per 100 g.
  • It also contains significant amounts of vitamin B6 and B5. In fact, it provides the equivalent of:
    • 13.57% of DRVs for vitamin B6, i.e. 0.19 mg per 100 g;
    • 13.33% of DRVs for vitamin B5, i.e. 0.80 mg per 100 g.
  • The quantity of other vitamins represents less than 7% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol 

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Lignanes (mg) 0,30 0,14 - 0,33
Total polyphenols 0,30 0,14 - 0,33
Constituent (mg) Amount Min-Max
Lignanes Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -
Total polyphenols Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -

Zoom on polyphenols
  • Polyphenols are substances with an antioxidant effect.
  • According to the chromatographic extraction method after hydrolysis, lignans are the only polyphenols present in raw sweet potato.

COOKED

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Cooked sweet potatoes provide an average of 62.80 calories (kcal) per 100 g, i.e. 265 kJ. A sweet potato weighs on average between 0.50 and 3 kg, which represents an energy intake ranging from 314 to 1,884 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, the minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) per 100 g net of cooked sweet potato. 

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
NRV%
Water 78 62,70 - 85,60 -
Fibers 2,90 2,40 - 3,60 -
Carbohydrates 12,20 - 4,69
of which Sugar 6,11 5,65 - 7,71 6,79
Lipids 0,15 0,02 - 0,27 0,21
of which Saturated fatty acids 0,042 0,031 - 0,052 0,21
Protein 1,69 1,10 - 2,39 3,38
Constituent (g) Amount Min-Max NRV%
Water Ciqual 2020 - -
Fibers Ciqual 2020 - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
dont Sugar Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Lipids Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
dont Saturated fatty acids Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Protein Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on carbohydrates
  • The energy of the cooked sweet potato comes mainly from its carbohydrates, at 12.20 g per 100 g.
  • This amount is lower than the average carbohydrate content of the “potatoes and other tubers” family: about 26.97 g per 100 g (much higher than the average carbohydrate content of cooked vegetables – 4.85 g per 100 g).
  • Most of this is starch (6.14 g per 100 g).
Zoom on fibres
  • Cooked sweet potatoes contain a significant amount of fibre (2.90 g per 100 g). This amount is almost identical to the average quantity found in cooked vegetables (2.89 g per 100 g) and lower than the average amount of fibre in potatoes and other tubers (3.04 g per 100 g).
Zoom on proteins
  • Its protein content (1.69 g per 100 g) is lower than the average amount found in potatoes and other tubers (2.66 g per 100 g).
Zoom on lipids
  • The amount of fat in cooked sweet potato (0.10 g per 100 g) is lower than the average quantity found in potatoes and other tubers (5.47 g per 100 g).
  • Cooked sweet potatoes are fat-free* as they contain less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
NRV%
Calcium (mg) 32,50 14 - 94 4,06
Chloride (mg) - - -
Copper (mg) 0,13 0,02 - 0,42 13
Iron (mg) 0,71 0,27 - 1,32 5,07
Iodine (µg) 3 - 2
Magnesium (mg) 22,50 15 - 45 6
Manganese (mg) 0,38 0,11 - 1,85 19
Phosphorus (mg) 43 22 - 82 6,14
Potassium (mg) 353 186 - 817 17,65
Selenium (µg) - - -
Sodium (mg) 31,50 4 - 122 -
Zinc (mg) 0,26 0 - 0,77 2,60
Constituent Amount Min-Max NRV%
Calcium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 - -
Zinc (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on minerals and trace elements
  • Cooked sweet potato is a source of:
    • manganese as it provides 19% of DRVs, i.e. 0.38 mg per 100 g;
    • potassium as it provides 17.65% of DRVs, i.e. 353 mg per 100 g.
  • It contains a significant amount of copper, equivalent to 13% of DRVs, i.e. 0.13 mg per 100 g.
  • Cooked sweet potato also provides the equivalent of:
    • 6.14% of DRVs for phosphorus, i.e. 43 mg per 100 g;
    • 6% of DRVs for magnesium, i.e. 22.50 mg per 100 g.
  • The amount of other minerals and trace elements is less than 6% of DRVs.

VITAMINS

Constituent Average content Min-Max
per 100g
NRV%
Provitamin A Beta-carotene (µg) 10 500 7 120 - 15 200 -
Vitamin A equivalent (µg) 1 750 1186 - 2533 218,75
Vitamin B1 (mg) 0,082 0,044 - 0,14 7,45
Vitamin B2 (mg) 0,077 0,039 - 0,12 5,50
Vitamin B3 (mg) 1,01 0,47 - 2,25 6,31
Vitamin B5 (mg) 0,73 0,54 - 1,22 12,17
Vitamin B6 (mg) 0,23 0,11 - 0,45 16,43
Vitamin B9 (µg) 6 2 - 12 3
Vitamin C (mg) 16,20 0,10 - 40,40 20,25
Vitamin E (mg) 0,83 0,16 - 1,66 6,92
Vitamin K1 (µg) 2,20 1,60 - 3 2,93
Constituent Amount Min-Max NRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on vitamins
  • Cooked sweet potatoes are high in vitamin A as they provide the equivalent of 218.75% of Dietary Reference Values (DRVs), i.e. 1750 µg per 100 g.
  • They are also a source of:
    • vitamin C as they provide the equivalent of 20.25% of DRVs, i.e. 16.20 mg per 100 g;
    • vitamin B6 as they provide the equivalent of 16.43% of DRVs, i.e. 0.23 mg per 100 g.
  • Sweet potatoes provide a significant amount of vitamin B5, equivalent to 12.17% of DRVs, i.e. 0.73 mg per 100 g.
  • They also provide the equivalent of:
    • 7.45% of DRVs for vitamin B1, i.e. 0.082 mg per 100 g;
    • 6.92% of DRVs for vitamin E, i.e. 0.83 mg per 100 g;
    • 6.31% of DRVs for vitamin B3, i.e. 1.01 mg per 100 g.
  • The quantity of other vitamins represents less than 6% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol 

POLYPHENOLS

Nutrition and health claims

According to the definitions of nutrition claims as presented in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of raw sweet potato, the following claims may be used:

NUTRITION CLAIMS OF RAW SWEET POTATO

  • High in vitamin A (100 g of raw sweet potato provide more than 30% of DRVs)
  • Fat-free (100 g of raw sweet potato contain less than 0.5 g of fat)
  • Source of potassium (100 g of raw sweet potato provide more than 15% of DRVs)
  • Source of copper (100 g of raw sweet potato provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of raw sweet potato)

Vitamin A
  • Vitamin A has a role in the process of cell specialisation.
  • Vitamin A contributes to:
    • maintenance of normal skin,
    • maintenance of normal mucous membranes,
    • maintenance of normal vision,
    • normal iron metabolism,
    • normal function of the immune system.
Potassium
  • Potassium contributes to:
    • normal functioning of the nervous system,
    • normal muscle function,
    • maintenance of normal blood pressure.
Copper
  • Copper contributes to:
    • maintenance of normal connective tissues,
    • normal energy-yielding metabolism,
    • normal functioning of the nervous system,
    • normal hair pigmentation,
    • normal iron transport in the body,
    • normal skin pigmentation,
    • normal function of the immune system,
    • protection of cells from oxidative stress.

Nutrition and health claims

According to the definitions of nutrition claims as presented in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of cooked sweet potato, the following claims can be used:

NUTRITION CLAIMS OF COOKED SWEET POTATO

  • High in vitamin A (100 g of cooked sweet potato provide more than 30% of DRVs)
  • Fat-free (100 g of cooked sweet potato contain less than 0.5 g of fat)
  • Source of vitamin C (100 g of cooked sweet potato provide more than 15% of DRVs)
  • Source of manganese (100 g of cooked sweet potato provide more than 15% of DRVs)
  • Source of potassium (100 g of cooked sweet potato provide more than 15% of DRVs)
  • Source of vitamin B6 (100 g of cooked sweet potato provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of cooked sweet potato)

Vitamin A
  • Vitamin A has a role in the process of cell specialisation.
  • Vitamin A contributes to:
    • maintenance of normal skin,
    • maintenance of normal mucous membranes,
    • maintenance of normal vision,
    • normal iron metabolism,
    • normal function of the immune system.
Vitamin C
  • Vitamin C contributes to:
    • normal function of the immune system during and after intense physical exercise,
    • normal collagen formation for the normal function of blood vessels,
    • normal collagen formation for the normal function of bones,
    • normal collagen formation for the normal function of cartilage,
    • normal collagen formation for the normal function of gums,
    • normal collagen formation for the normal function of skin,
    • normal collagen formation for the normal function of teeth,
    • normal energy-yielding metabolism,
    • normal functioning of the nervous system,
    • normal psychological function,
    • normal function of the immune system,
    • protection of cells from oxidative stress,
    • reduction of tiredness and fatigue,
    • regeneration of the reduced form of vitamin E.
  • Vitamin C increases iron absorption.
Manganese
  • Manganese contributes to:
    • normal energy-yielding metabolism,
    • maintenance of normal bones,
    • normal formation of connective tissues,
    • protection of cells from oxidative stress.
Potassium
  • Potassium contributes to:
    • normal functioning of the nervous system,
    • normal muscle function,
    • maintenance of normal blood pressure.
Vitamin B6
  • Vitamin B6 contributes to:
    • normal cysteine synthesis,
    • normal homocysteine metabolism,
    • normal energy-yielding metabolism, 
    • normal functioning of the nervous system,
    • normal protein and glycogen metabolism,
    • normal psychological function,
    • normal red blood cell formation,
    • normal function of the immune system,
    • reduction of tiredness and fatigue,
    • regulation of hormonal activity.
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 31/08/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Dincer C, Karaoglan M, Erden F, Tetik N, Topuz A, Ozdemir F. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars. Plant Foods Hum Nutr. 2011; 66(4):341-7.
  • Karna P, Gundala SR, Gupta MV, Shamsi SA, Pace RD, Yates C, Narayan S, Aneja R. Polyphenol-rich sweet potato greens extract inhibits proliferation and induces apoptosis in prostate cancer cells in vitro and in vivo. Carcinogenesis. 2011;32(12):1872-80
  • Lebot V. Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC. Journal of Food Science and Technology. 2017;54(3):718–26.
  • Neela S, Fanta SW. Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency. Food Science & Nutrition. 2019;7(6): 1920–45.
  • Neveu V, Perez-Jiménez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093/database/bap024. Full text (free access)
  • Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
  • Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
  • Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
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Composition and analysis