Nutritional value of yam

Another name for yam is sweet potato, which appeared before humans existed. In ancient times, it evolved from a flowering plant. The nutritional value of yam is very rich. From the past to now, people have regarded it as a high-quality and inexpensive tonic. It has the best of both worlds. It can be eaten as a staple food, as well as a dish. In addition, it can be steamed and eaten with sugar or honey.

In addition, yam is the best choice for girls who are losing weight, because all the calories and carbohydrates contained in yam are only half of sweet potatoes, and it does not contain any fat, and the protein content is twice as high as that of sweet potatoes.

Yam contains a variety of trace elements, especially potassium; the types and quantities of vitamins it contains are relatively small, and it does not contain vitamin B12, vitamin K, vitamin P, vitamin D, and almost no carotene.

Yam leaves are an excellent source of carotene and a good source of calcium, iron and vitamin C.

Yam contains a variety of digestive enzymes such as starch saccharifying enzyme and amylase. In particular, the amylase it contains, which can break down starch, is three times the content in radish. Eating it when the stomach is bloated can promote digestion and eliminate discomfort symptoms.

The material basis for the strong viscosity of yam is a complex of sugar and protein - a substance called mucin, which can prevent mucosal damage and protect the stomach wall under the action of pepsin, preventing gastric ulcers and gastritis.

Yam contains saponins, bile alkaloids and other ingredients. Saponins can lower cholesterol and triglycerides, and improve diseases such as high blood pressure and hyperlipidemia. Choline is the material basis of acetylcholine, a neurotransmitter related to learning and memory.

Impact on disease and health: Yam contains mucin, amylase, saponin, free amino acids, polyphenol oxidase and other substances in relatively rich content. It has a nourishing effect and is an excellent food supplement for recovery from illness.

Yams contain no fat, and the mucin they contain can prevent fat deposition in the cardiovascular system and prevent premature hardening of arteries. Yam can increase the body's T lymphocytes, enhance immune function, delay cell aging, and have the effect of prolonging life. The mucus polysaccharides in yam combine with inorganic salts to form bone and give the cartilage a certain elasticity.

Although yam is rich in nutritional value, it will turn black and purple if it is not eaten immediately after peeling. This is mainly caused by a primary color called enzyme contained in the yam. Therefore, it is best to soak the yam in coarse water after peeling it to prevent it from changing color.