Batata is an excellent component of a healthy diet and its characteristics are highly appreciated by the nutritionist.
Nutritional properties
In fact, the potato is a tuber that has excellent health properties due to the presence of natural antioxidants such as vitamins E, A, C, flavonoids and anthocyanins and minerals such as magnesium, potassium and iron.
It is quite rich in fiber and therefore useful for intestinal well-being, but also to give a sense of satiety.
It largely contains complex carbohydrates useful as an energy source even for those who do sports.
Its peel contains an active ingredient, Cajapo, which has a positive action on reducing cholesterol and blood sugar. It is therefore advisable to eat this tuber with the peel.
Unlike the “potato”, the “batata” can also be eaten raw, including the peel. The “potato”, in fact, is a tuber that is part of the Solanaceae family and therefore cannot be eaten raw due to the presence of solanine which is toxic.
In addition to puree, batata can be used in raw salads, sautéed with ghee butter for breakfast, or as a snack in the form of thinly sliced oven-baked chips flavored with rosemary.
Batata and Cashew Puree Recipe
Ingredients
The doses are for 2 people
- 300 grams of steamed potatoes
- 100 grams of cashews
- a pinch of salt flavored with rosemary
- a spoonful of oil a clove of peeled garlic (if you like)
- a teaspoon of turmeric
- a pinch of black pepper
- half a teaspoon of oregano (if you like)
Tip
Use the Shopping List of the Nutritionist Dr. Paola Proietti Cesaretti for the weekly programming!
Preparation
Soak the cashews in water for about 2 hours and after rinsing them, blend them in a mixer together with the sweet potato, garlic clove, oil, salt, pepper, turmeric and oregano until the mixture is smooth.
If you use the still hot potato after cooking, you can serve it immediately, but it is also good at room temperature.
This puree is excellent to accompany a second dish with vegetables or a vegetable soup.