Sweet potatoes are nutritional gems: their GI is surprisingly low and their total nutritional content exceeds that of many other vegetables. They are particularly rich in beta-carotene, a carotenoid the body uses to manufacture vitamin A needed for vision, the immune response, skin and mucous membranes and to regulate cell growth, bone metabolism and hormone synthesis. If you eat a little fat (olive oil, butter) with sweet potato, you significantly increase your uptake of beta-carotene. Some people are unable to absorb beta-carotene adequately or convert it into active vitamin A and require dietary sources from fish, cod liver oil, eggs, meats, butter.
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