Organic
Ipomoea batato
"Nature's perfect treat, sweet and full of nutrients."
Sweet potatoes are a nutrient-rich, starchy root vegetable known for their vibrant orange flesh and sweet flavor.
Also known as
Kumara, Satsuma-imo, Camote, Yams
Botanical name
Ipomoea batatas
Product Details
PLU Code
94546
5-digit code
Category
Vegetables
Boniato › All Sizes
Origin
Americas, specifically Central and South America
Temperature
13 to 15°C (55 to 59°F)
Shelf Life
up to 1 year
Status
Approved
About Ipomoea batato
High in vitamins A and C, potassium, and fiber, sweet potatoes provide various health benefits. They are an excellent source of antioxidants and can be prepared in multiple ways, from baking and boiling to mashing and roasting.
Nutrition Information
Ipomoea batatos or sweet potatoes are nutritious root vegetables with a rich content of vitamins and minerals. The nutrition facts for 100 grams of cooked Ipomoea batatos are approximately as follows:
Energy 112 kilocalories
Carbohydrates 27 grams
Fiber 2 grams
Sugar 4 grams
Protein 1 gram
Fat 0 gram
Folate 133 micrograms
Vitamin A 1098 retinol equivalents
Vitamin C 23 milligrams
Vitamin B6 0.4 milligrams
Vitamin B1 0.2 milligrams
Potassium 250 milligrams
Phosphorus 65 milligrams
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 packaging or bags, ventilated boxes
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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