Description
A LA CARTE
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🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
🔖 Certification： Organic European
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🛍 Product Information：
Murasaki sweet potatoes are characterized by their deep purple skin and creamy white flesh, as well as their extra starchy texture. Although they're sometimes labeled "Japanese sweet potatoes," Murasaki sweet potatoes were actually developed in Louisiana.
Japanese sweet potatoes, also known as murasaki sweet potatoes, have a pretty purple skin with insides that are a buttery shade of yellow. While they're a bit drier than traditional sweet potatoes, they also happen to be sweeter. They're packed with antioxidants, minerals and vitamins
Murasaki sweet potatoes, also known as Japanese sweet potatoes, are characterized by their dark purple skin and creamy white flesh. They have a slightly dry, starchy texture and a sweet, nutty flavor, often compared to chestnuts. While developed in Louisiana, they are primarily grown in California and are popular in Asian markets.
Appearance and Texture:
Skin: Deep purple, almost reddish-purple.
Flesh: Creamy white, sometimes described as champagne gold when cooked.
Texture: Drier and starchier than traditional orange sweet potatoes, leading to crispier edges when roasted.
Taste and Culinary Uses:
Flavor: Sweet and nutty, with a subtle chestnut flavor.
Versatile: Can be baked, roasted, boiled, mashed, or used in fries and other dishes.
Cooking Tips: Roasting at high heat brings out the crispiness, while baking or mashing preserves the creamy texture.
Growing and Storage:
Murasaki sweet potatoes are relatively resistant to certain diseases like Fusarium wilt and root-knot nematodes.
They are known to store well, especially when kept dry and cold.
Binomial Name：Ipomoea batatas (Linn.) Lam.
Chinese Name：紫薯
Other Names：Murasaki Sweet Potato
Product Description：It's time to switch out your potatoes.
Murasaki sweet potatoes are a root vegetable botanically classified as Ipomoea batatas, whose name is derived from the Japanese word for purple. Purple potatoes are primarily grown in California, although they originated in Louisiana. They were developed for their dark purple skin, flavor and broad-spectrum disease resistance.
nutritional value
Purple sweet potatoes are an excellent source of vitamin A and a good source of potassium, dietary fiber, and vitamin C. They also contain iron, calcium, protein and beneficial amino acids.
Although purple potatoes are sometimes labeled "Japanese sweet potatoes," purple potatoes are actually grown in Louisiana. The name Murasaki means "purple" in Japanese because this potato looks and tastes similar to many Asian varieties. The variety was invented in 2001, patented by the Louisiana Experiment Station, and released to growers in 2008. Although the Murasaki sweet potato was developed in Louisiana, it is primarily grown in California.
How do purple sweet potatoes taste?
These sweet potatoes have a unique nutty flavor with hints of brown sugar and vanilla. They also have a high dry matter content (30 to 32 percent), which means their pulp tends to be drier and more starchy.
Purple sweet potato and ordinary sweet potato
In addition to the obvious difference in color, there are a number of key differences between the orange-fleshed sweet potatoes commonly found in American grocery stores (usually Beauregards or Jewels) and Murasaki sweet potatoes. For one, purple potatoes are much drier, and when cooked the flesh has a texture more like that of a regular potato than a sweet potato.
Flavor-wise, the sweetness of purple potatoes is more earthy and nutty than the sweetness of orange-fleshed sweet potatoes.
Sweet potato is a vine-like annual or perennial herbaceous plant. The fleshy roots are thick and round, oval or spindle-shaped. It likes high temperatures and needs full sunshine and moderate rainfall. It is sweet in taste and neutral in nature. It has the effects of nourishing the middle and harmonizing the blood, replenishing qi and promoting fluid production, widening the stomach and intestines and relieving constipation. Sweet potatoes are rich in dietary fiber, which can remove cholesterol, promote excretion and relieve constipation; yellow sweet potatoes have high beta-carotene content, which can help prevent cancer. The edible parts are roots and leaves. "Sweet potato" generally refers to the root part, while the leaves are specifically called "sweet potato leaves". The difference between purple-heart sweet potatoes and yellow-heart sweet potatoes is that they contain a lot of anthocyanins, which gives their flesh a purple color. Anthocyanins are antioxidants that have the effects of preventing cancer, anti-aging, and maintaining eye and cardiovascular health. The meat of purple-heart sweet potatoes is more delicate than yellow-heart sweet potatoes and has more trace elements.
Native to Central America and Mexico, it has a long history of cultivation. It spread from Europe to Southeast Asia in the 16th century, and was introduced to China from Southeast Asia during the Ming Dynasty. Because it was introduced from other places, it was named "Fan". Nowadays, it is cultivated in many parts of China and is widely distributed in tropical and subtropical areas. Commonly found in Guangdong and Taiwan.
Variety：Purple sweet potato is just one of the varieties of sweet potato. According to the color of the outer skin, it can be divided into:
(1) White sweet potato (rich in calcium, potassium, magnesium and folic acid)
(2) Purple sweet potato, also known as taro sweet potato (rich in anthocyanins, helps maintain good eyesight)
(3) yellow sweet potato (sweet taste)
(4) red sweet potato (sweet taste)
Supply Season：Murasaki sweet potatoes are available from summer to autumn.
Storage Method：Sweet potatoes do not need to be refrigerated, they just need to be placed in a cool and dry place, preferably below 20 degrees Celsius. Refrigerated storage may cause sweet potatoes to become dry and hard. Will keep for about a week when stored at room temperature. Boiled sweet potatoes should be stored in ice cube trays. It should be washed just before cooking to maintain freshness, and it should be put into the pot immediately after cutting, because the oxidation of air will cause the loss of vitamins.
After sprouting, sweet potatoes lose less nutrients and have a poorer taste, but they are still edible.
#Should Be / Avoided：
Appropriate: People with weak spleen and stomach (only cooked food, because sweet potatoes are cold in nature), those with less qi and fatigue, and those with constipation.
Contraindications: Stomach ulcers and hyperacidity should be taken with caution. Sweet potatoes are high-starch vegetables, and those who are on blood sugar control should pay attention to the portion size. People with middle fullness (abdominal distention and fullness) should not eat too much, as they can stagnate gas. All epidemics, malaria dysentery, swelling, etc. are forbidden.
*Edible Compatibility：
Availability: Not reported in the literature. Xiang Ke: Consuming it with persimmon may cause stomach discomfort, and in severe cases, it may cause stomach bleeding.
Cooking Skills：Sweet potato is a plant with strong resistance to pests, and less pesticides are used during the planting process. If there is no insect damage or rot, just use a soft brush to wash away the surface soil and it is ready to eat. Due to appearance and texture, when cooking sweet potatoes, the skin is usually peeled off and then cut into granules or slices. In fact, the skin of sweet potatoes is rich in nutrients and dietary fiber, so it is recommended not to peel it for consumption.
Purple potatoes can be roasted, boiled, roasted or sautéed, just like russet potatoes. It is recommended to wash and scrub the skin thoroughly before preparation to cleanse it. When cooked, the flesh will have a fluffy texture. Purple potatoes can be shredded for fries, fanned with butter, diced and caramelized, or mashed with butter. They can also be used in curries, soups or stews. Purple potatoes pair well with scallions, garlic, miso, mirin, soy sauce, sesame oil, olive oil, broccoli, chickpeas, and nori.
Notes：Since purple sweet potatoes have a sweet taste, they can be eaten raw after being washed. Purple sweet potatoes are commonly used to make sugar water, and can also be dried into dried sweet potatoes. It is believed that purple sweet potatoes are better cooked by baking.
Some people advocate that sweet potatoes should be eaten with the skin on because sweet potatoes are rich in calcium and polyphenols. The skins should be washed thoroughly before cooking. The best way to absorb nutrients is to cook them with the skins on. And because less pesticides are added to sweet potatoes, you can buy better-quality sweet potatoes and cook them with the skins on, so you can absorb more complete nutrients. Sweet potato peel is rich in mucin and other polysaccharides, which can reduce blood cholesterol, maintain blood vessel elasticity, and prevent cardiovascular diseases such as arteriosclerosis and hypertension.
Eating raw sweet potatoes can easily cause symptoms such as burping and bloating. This is because raw sweet potatoes contain gastrointestinal enzyme inhibitors, which affect digestion and absorption. It is recommended to cook sweet potatoes thoroughly to destroy the gastrointestinal enzyme inhibitors in them.
Dish：
Since the yield of purple-hearted sweet potato is much higher than that of taro, and the color and taste of purple-hearted sweet potato and taro are similar, purple-hearted sweet potato may be mixed with taro to make fillings, thereby reducing the amount of taro used.
Purple heart sweet potatoes have a unique color. Unscrupulous traders may use yellow-hearted sweet potatoes for artificial dyeing. Artificially colored purple-hearted sweet potatoes will fade when heated.
For more recipe, please visit the British recipe resource project
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🥗 Product Category (English)： Murasaki Sweet Potato
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