At the most basic level, what's the difference between the common white/beige sweet potato and the orange ones? I'm guessing the USDA nutrition data base is talking about the orange ones based on the beta carotine content. Anyone know the real details on the more exotic ones (such as purple Okinawan)?
On a side note, do sweet potatoes have resistant starch or is that just white potatoes?
I know we've been roughly around this block before but the PH search function seems broken again...
asked byMethodician (624)
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on December 12, 2013
at 07:34 PM
faster way to search use this syntax in google site: paleohacks.com sweet potato
I recall that sweet potatoes have minimal RS. Cooled cooked white potatoes have much more, but potato starch is by far the winner. Tbsp of Bobs Red Mill starch with my Kefir does the trick.