К мясу. На Благодарение к турке ( мы готовим много гарниров), а еще к окороку.

Они любят к куску мяса нагрести несколько гарниров: кукуруза, горох, свит потайтоуз, просто картошка,
фасоль ( стручковая или бобы).

нет, это под разными названиями продается, я поэтому и попросила Долл картинку поставить,
то что в ее посте это sweet potato,
батат я выше постала

Девушки,
тут столько всяких корнеплодов продается, помимо хорошо знакомой нам картошки/свеклы/морковки

мне названия батат, юка и топинамбур и им подобные ну ни о чем не говорят

кто-нибудь пробовал как-то вкусно приготовить эту местные чуда?

поделитесь провереными рецептами, плиз
оно же полезное...

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.

In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC)

Sweet potato varieties with dark orange flesh have more beta carotene than those with light coloured flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance.[17]

The peptic substance (0.78 percent total, 0.43 percent soluble) present in fresh tubers contains uronic acid (60 percent) and methoxyl (4 to 5 percent). Other constituents include phytin (1.05 percent), two monoaminophosphatides (probably lecithin and cephalin), organic acids (oxalic acid), phytosterolin, phytosterol, resins, tannins, and colouring matter. (Hug et al., 1983).

Sweet Potatoes vs White Potatoes

Should you avoid white potatoes and eat sweet potatoes instead?

Both white potatoes and sweet potatoes contain a variety of nutrients. Here’s the comparison:
7-ounce white potato with skin: 220 calories, 5g protein, 51g carbs, 20mg calcium, 115mg phosphorus, 2.8mg iron, 16mg sodium, 844mg potassium, 4g fiber, .22mg thiamin, .07mg riboflavin, 3.3mg niacin, 16mg vitamin C
7-ounce sweet potato: 208 calories, 3.5g protein, 49g carbs, 56mg calcium, 110mg phosphorus, 1mg iron, 20mg sodium, 693mg potassium, 5g fiber, 4350 RE vitamin A, .14mg thiamin, .13mg riboflavin, 1.2mg niacin, 49mg vitamin C.

So, as you can see, sweet potatoes are a good source of vitamin A, and have a little more vitamin C and calcium (but less iron) than white potatoes; otherwise they're pretty much equal. We eat the potato skins as well as the flesh; the skins of many vegetables and fruits are concentrated sources of nutrients and fiber.

If you’re diabetic or trying to lose weight, eat your root vegetables WITH other foods, not alone as snacks.

Gabe Mirkin, M.D.

http://www.drmirkin.com/nutrition/sweet ... white.html

оно же полезное...

Ами, рецепт в студию, пожалуйста - обожаю имбирь!

Народ, а что такое молодой кокос обструганный такой - что с ним делают???!!!