Marketing

Nutritional Information

• One cup of cooked sweetpotatoes provides 30 mg (50,000 IU) of beta carotene (Vitamin A). It would take 23 cups of broccoli to provide the same amount.
• Sweetpotatoes have four times the US Recommended Daily Allowance (USRDA) for beta carotene when eaten with the skin on.
• Sweetpotatoes are a great source of vitamin E and they are virtually fat-free, which makes them a real Vitamin E standout. Most Vitamin E rich foods, such as vegetable oils, nuts and avocados, contain a hefty dose of fat.
• Just two thirds cup of sweetpotatoes provides 100% of the USRDA for Vitamin E, without the unwanted fat.
• Sweetpotatoes provide many other essential nutrients including Vitamins B6, potassium and iron.
• Sweetpotatoes are a good source of dietary fiber, which helps to promote a healthy digestive tract. Sweetpotatoes have more fiber than oatmeal.
• The Nutrition Action Health Letter rated 58 vegetables by adding up the percentages of USRDA for six nutrients (Vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweetpotatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot, came in at 434.
• The Center for Science in Public Interest rated the relative nutritional value of common vegetables, and once again, the sweetpotato came out on top with a score of 184, compared with a similarly prepared white potato which scored only 83 points.
• Sweetpotatoes are virtually fat-free, cholesterol-free and very low in sodium. A medium sweetpotato has just 118 calories.

For Additional Information contact:

The North Carolina Sweetpotato Commission 1327 N.Brightleaf Blvd. Noble Plaza, Suite H Smithfield, NC 27577 (919) 989-7323 Fax: (919) 989-3015 ncsweetsue@aol.com