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Due to Okinawa’s geography, its communities have historically relied on foods that grew easily and were readily available to them (like sweet potatoes, for example). This is a trait that is ...
1. Okinawan Sweet Potato Stir-Fry. Dice Okinawan sweet potatoes (they have a purple hue and are rich in antioxidants, vitamins, and fiber), and stir-fry them with some ghee, olive oil, or your ...
The plate to the right is the national dish, gōyā chanpurū, made with bitter melon known as goyain. The traditional diet of the islanders contained sweet potato, green-leafy or root vegetables, and soy foods, such as miso soup, tofu or other soy preparations, occasionally served with small amounts of fish, noodles, or lean meats, all cooked with herbs, spices, and oil. [8]
Sweet potato cultivars with dark orange flesh have more beta-carotene (converted to a higher vitamin A content once digested) than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. [82] Sweet potato leaves are edible and can be prepared like ...
Aldeborgh says that sweet potatoes are a great source of vitamin A, which directly benefits eye health. “Sweet potatoes get their abundant vitamin A content from an antioxidant beta-carotene ...
Okinawan staple foods are traditionally potatoes, such as sweet potato or taro root, but they are substituted to rice or wheat flour, then Okinawans developed original dishes such as taco rice. After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets.
Pairing sweet potatoes with other healthy foods can optimize their benefits, says Barbara Olendzki, an associate professor of population and quantitative health sciences at UMass Chan Medical School.
In a 2010 review of scientific evidence concerning the possible health benefits of eating foods claimed to have "antioxidant properties" due to anthocyanins, the European Food Safety Authority concluded that 1) there was no basis for a beneficial antioxidant effect from dietary anthocyanins in humans, 2) there was no evidence of a cause-and ...