Why purple sweet potato is purple
Why purple sweet potato is purple
Purple potato is purple because it is rich in anthocyanin pigment, and this pigment is water-soluble, so as long as the purple potato boiled in water will fade. Moreover, this pigment also changes color depending on the acidity and alkalinity. In the neutral environment, it is purple, the alkaline environment is blue-green, and the acidic environment is purple.
The purple sweet potato is also called sweet potato, sweet potato, and sweet potato. It is native to Central America. In the list of the best foods confirmed by the World Health Organization, sweet potato is at the top of the best vegetable group. Because the color of sweet potato is violet, it is called purple sweet potato. Purple sweet potato is rich in trace elements such as iron, phosphorus, calcium, zinc, etc., especially the content of selenium is high. The root of sweet potato is not only the “rich ore†of vitamins, but also Is a cancer expert. China introduced planting from 2002.
Why purple sweet potatoes turn green
Associate Professor Zhu Yi of the College of Food Science and Nutritional Engineering of China Agricultural University A: Purple sweet potato contains a large number of anthocyanins, which cause them to turn blue and green. Anthocyanin is a water-soluble natural pigment, which is characterized by red under acidic conditions, blue under alkalinity, and transitional colors such as purple and green in the middle. If the color is dark, it may appear purple black. Most of the northern regions of China have weak alkaline water, so when the purple sweet potatoes are cooked, water and purple potato skin will turn green. Similar to this, using alkaline water to wash the strawberry blue, purple rice powder plus baking soda is also anthocyanin, this is a normal phenomenon, the color of the food can also be eaten.
Anthocyanins are highly resistant to oxidation. They protect the body from free radical damage, prevent cancer, increase blood vessel elasticity, improve the circulatory system, and improve vision. However, after discoloration, its antioxidant capacity will decrease. Therefore, it is best to cook purple sweet potato with a little vinegar or squeeze a few drops of lemon juice. In order to reduce the loss of anthocyanin into the water, the cooking method is best steamed. We do not have to worry too much about the purchase of dyed purple sweet potatoes because the dyed purple sweet potatoes are particularly prone to rottenness, and the purple sweet potatoes themselves are not expensive, so dye products are rarely present.
Purple sweet potato is not a genetically modified food
It is reported that at present, China's genetically modified foods are divided into two types. One is the GM crops approved by China for commercial production, including papaya, sweet peppers, tomatoes, rice and corn, among which common bell peppers and tomatoes are no longer produced due to obsolescence. Rice and corn have not yet been commercialized. Another situation is that China uses genetically modified agricultural products for processing imported raw materials, including soybeans, corn, and rapeseed, the most common of which is genetically modified soybean oil. Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, said that imported soybean oil is basically a genetically modified product.
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