Sweet potatoes are a large sweet and starchy root vegetable. They are used as a side dish in most meals, either candied or baked and is normally used in a casserole or pie.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Sweet | Sweet potatoes have a naturally sweet flavor due to their high starch content. |
Bitter | Sweet potatoes are not typically bitter in taste. | |
Texture | Firmness | Sweet potatoes are firm in texture when cooked. |
Moisture | Sweet potatoes have a moist and soft texture when cooked. | |
Nutritional Value | Macronutrients | Sweet potatoes are a good source of carbohydrates and fiber. |
Micronutrients | Sweet potatoes are rich in vitamin A, vitamin C, and potassium. | |
Fiber | Sweet potatoes are high in dietary fiber, which aids in digestion. | |
Color | Natural Pigments | Sweet potatoes have a vibrant orange color due to the presence of beta-carotene. |
Aroma | Volatile Compounds | Sweet potatoes have a slightly sweet and earthy aroma when cooked. |
Chemical Composition | Water Activity (aw) | Sweet potatoes have a relatively low water activity level. |
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