Organic
Ipomoea batato
"Nature's candy, underground."
Vibrant Red/Orangy Red Flesh sweet potatoes, a starchy and nutrient-rich root vegetable with a sweet flavor and smooth texture.
Also known as
Kumura, Red Sweet Potato, Jewell Red
Botanical name
Ipomoea batatas
Product Details
PLU Code
94817
5-digit code
Category
Vegetables
Sweet Potato/Yam/Kumara › Large
Origin
Americas and the Caribbean
Temperature
13 to 15°C (55 to 59°F)
Shelf Life
up to 1 year
Status
Approved
About Ipomoea batato
High in fiber, vitamins, and minerals, sweet potatoes are a popular ingredient in many cuisines, especially in baked, mashed, or roasted dishes.
Nutrition Information
The nutrition facts for Ipomoea batato also known as sweet potato are as follows per 100 grams serving
it contains 70 kilocalories
1.6 grams of protein
16.6 grams of carbohydrates
3.3 grams of fiber
0.2 grams of fat
24 milligrams of calcium
27 milligrams of magnesium
25 milligrams of phosphorus
337 milligrams of potassium
22 milligrams of sodium
0.7 milligrams of iron
0.3 milligrams of zinc
0.1 milligrams of copper
13 milligrams of manganese
13 micrograms of vitamin A
0.1 milligrams of vitamin B1
0.1 milligrams of vitamin B2
0.5 milligrams of vitamin B3
11 micrograms of vitamin B9
0.4 milligrams of vitamin B5
12 micrograms of vitamin B6
no vitamin B12
no vitamin B7
0 milligrams of vitamin C
0 micrograms of vitamin D
0 milligrams of vitamin E
no vitamin K
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 containers to maintain high humidity, protection from light and damage
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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