Sweet potato (Ipomoea batatas)
Tender leaves and shoot tips are eaten boiled or stir-fried; tuberous root used boiled, baked, or deep-fried.
Beta-carotene: medium in leaves, medium to extremely high in tuberous roots; vitamin E: high in shoots; riboflavin: medium in leaves; ascorbic acid: high in leaves, medium in tuberous roots; calcium: low in leaves and tuberous roots; iron: high in leaves, low in tuberous roots; protein: 3.2% in leaves, 1.0% in tuberous roots. Leaves and tender shoots contain antioxidative phenolic compounds and flavonoids, and have antiproliferative properties.
Read more: Sweet potato, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.