Organic
Sweet Potatoes
"A Sweet and Nutritious Root Delight!"
Sweet potatoes are a nutrient-rich starchy root vegetable with a sweet, soft flesh and a versatile, sweet flavor, offering numerous health benefits.
Also known as
Batatas, Yams, Kumara, Patata
Botanical name
Ipomoea batatas
Product Details
PLU Code
94074
5-digit code
Category
Vegetables
Sweet Potato/Yam/Kumara › Small
Origin
The Americas
Temperature
13 to 15°C (55 to 59°F)
Shelf Life
up to 1 year
Status
Approved
About Sweet Potatoes
Ipomoea batatas is the scientific name for sweet potatoes, although often confused with yams, they belong to different plant families and have distinct characteristics. Sweet potatoes come in varied shapes, sizes and colors and are suitable for baking, boiling, steaming and frying.
Nutrition Information
The nutrition facts for sweet potatoes are
100 grams of sweet potatoes provide approximately 70-86 kilocalories of energy
1.6-2.4 grams of protein
16-17 grams of carbohydrates
3-4 grams of dietary fiber
0.2 grams of fat
26-30 milligrams of calcium
28-40 milligrams of magnesium
12-14 milligrams of iron
2-4 milligrams of zinc
60-70 milligrams of phosphorus
600-650 micrograms of vitamin A
8-12 milligrams of vitamin C
60-80 micrograms of folate
1-2 milligrams of manganese
25-35 micrograms of copper
18-22 micrograms of selenium
These values vary depending on the specific variety of sweet potatoes and growing conditions
Storage & Handling
Commercial storage guidance for cured sweetpotato roots in storage (after curing). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
13 to 15°C (55 to 59°F)
Humidity
90%
Packaging
Breathable bags or boxes to maintain humidity, avoid polyethylene bags
Shelf Life
up to 1 year
Storage Notes: Cure roots right after harvest, then keep them out of the cold, which causes chilling injury such as hardcore, pitting and decay, and out of warm storage, which causes sprouting. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -1.9°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 566-570.
Applies to: cured sweetpotato roots in storage (after curing).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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