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A GREAT story with a healthy ending!. T H E ‘C S P I’. NUTRITION. SCOREBOARD #1. SWEET POTATO RANKS #1 IN NUTRITION!.

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A GREAT story with a healthy ending!


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T H E

‘C S P I’

NUTRITION

SCOREBOARD

#1

SWEET POTATO RANKS #1

IN NUTRITION!

*The ‘CSPI’ is a non-profit, independent organization seeking to improve the public’s health by offering reliable nutrition information and by working to reform the nation’s food and health policies. Ratings listed are for average-size servings. Adjust the score proportionately for larger or smaller portions.

In 1992, the ‘Center for Science in the Public Interest’* (CSPI), Washington, DC, announced that the Sweet Potato is ranked Number ONE out of all vegetables. With a score of 184 points, the Sweet Potatooutscored the next highest vegetable, (white potatoes), by nearly 100 points. CSPI nutritionists strongly recommend choosing foods that are near the top of the chart and eating less of the foods that have negative values or are near the bottom. A varied diet, composed mainly of grain products and fresh vegetables and fruits, is best.

According to CSPI nutritionists, the single most important dietary change for most people would be to replace fatty foods with foods rich in complex carbohydrates such as Sweet Potatoes.

CSPI gave foods points for their content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron, and calcium. Points were deducted for fat content (especially saturated fat), sodium, cholesterol, added refined sugars, and caffeine.

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2011 is the year of the SWEET POTATO!

In an article on the cover page of USA Today on Jan. 24, 2011, entitled, “2011 Trends: Simple, fast, cheap and better for you”, it states: “If 2011 is the year of anything, it’s the year of the Sweet Potato. The orange spud has broken away from the holiday stereotype, thanks to growing consumer awareness of its health benefits, such as Vitamin A and beta carotene”.

JUST WHAT IS A SWEET POTATO???

The sweet potato is not even a distant cousin to the regular potato. Instead, it’s a member of the Morning Glory family. It is also not a ‘’tuber’, but a fleshy root originating in South and Central America. Many varieties were being grown by the time Columbus came to America in 1492. Columbus found Native Americans eating it in the West Indies and probably brought this new food to Europe around 1500.

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WHAT’S THE DIFFERENCE BETWEEN A YAM AND A SWEET POTATO???

When it comes to the yam, a bit of confusion. What is marketed in the United States as “Yams” are really just a VARIETY of Sweet Potatoes, grown in the South. A ‘true’ Yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.

“YAMS” as the industry and general public perceives them, are actually Sweet Potatoes with a vivid orange color and a soft, moist consistency when cooked, and tend to have a sweeter flavor. Other varieties of Sweet Potatoes are lighter skinned and have a firmer, drier texture when cooked. Sweet Potatoes are smooth with skins that can vary in color, depending on the variety, from pale yellow to deep purple to vivid orange. Flesh colors range from light yellow, pink, red or orange.

So WHERE did all the confusion

come from???

Several decades ago when orange fleshy Sweet Potatoes were introduced into the Southern United States, producers and shippers needed to distinguish them from the more traditional lighter flesh types. The African word, “NYAMI”, referring to the starchy, edible root of the Dioscorea genus of plants was adopted into the English version, “YAM”.

YAMS in the United States are actually Sweet Potatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the USDA requires that the label “Yam” always be accompanied by “Sweet Potato”.

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SWEET POTATOES ARE NATURE’S

‘HEALTH-FOOD’

What would you be willing to do to reduce your risk of STROKE, HEART DISEASE, and CANCER???

A Sweet Potato A Day Keeps The Doctor Away!

An endorsement of sweet potatoes as a nutritious food helpful in the prevention of disease comes from the North Carolina Stroke Assn., American Cancer Society and the American Heart Assn. And they’re not the only ones noticing the attributes of sweet potatoes.

The Center for Science in the Public Interest also strongly recommends eating more Sweet Potatoes since a nutritious diet is one that’s HIGH IN FIBER, PROVIDES MANY NUTRIENTS, IS RICH IN COMPLEX CARBOHYDRATES AND LOW IN FAT.

More Antioxidants!

ANTIOXIDANTS play a role in the prevention of heart disease and cancer, and sweet potatoes supply plenty of the antioxidants, Vitamin E and beta-carotene. These substances are effective in neutralizing free radicals, which are responsible for damage to cell walls and cell structures. Vitamin E also protects against heart attack and stroke by reducing the harmful effects of low-density cholesterol and preventing blood clots.

Antioxidants are essential for good brain functioning and in the delay of aging effects on the brain. A low level of Vitamin E has been linked with memory loss and progression of Alzheimer’s disease. ONLY THE SWEET POTATO provides Vitamin E without the fat and calories.

More Fiber!

The Sweet Potato is a good source of dietary fiber, which lowers the risk for constipation, diverticulosis, colon and rectal cancer, heart disease, diabetes and obesity. The fiber in Sweet Potatoes provides a feeling of fullness and satiety, which helps to control food intake.

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Naturally LOW in calories and HIGH in nutritional value, the SWEET POTATO is Mother Nature’s best work!

Excellent Source of Potassium!

Potassium plays a major role in maintaining fluid and electrolyte balance and cell integrity. Controlling potassium distribution is a high priority for the body because it affects many aspects of homeostasis, including a steady heartbeat. Fresh fruits and vegetables are the best sources of potassium, and SWEET POTATOES are among the TOP-THREE richest sources, along with Bananas and White Potatoes.

Low Glycemic Index!

Different foods have different effects on blood glucose. The glycemic index is a measure of how quickly glucose is absorbed after a person eats, how high the glucose rises, and how quickly it returns to normal. A low glycemic index is most desirable and is characterized by slow absorption, a modest rise in blood glucose, and a smooth return to normal. Fast absorption, a surge in blood glucose, and an overreaction that plunges glucose below normal are undesirable and are the result of eating foods with a high glycemic index. Distinction is especially important for people with DIABETES. Diabetics and others wanting to avoid blood sugar highs and lows can turn to SWEET POTATOES, which have a low glycemic index.

  • Health Benefits of Sweet Potatoes:
  • Rated the most nutritious of all Vegetables.
  • Rich source of anti-oxidants for protection against heart disease
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To Summarize The Health Benefits

  • of Sweet Potatoes:
  • Rated THE MOST NUTRITIOUS of all Vegetables.
  • Rich source of ANTI-OXIDANTS for protection against heart disease, stroke, cancer, and delaying the progression of Alzheimer’s disease.
  • Among the TOP-3 food sources for POTASSIUM.
  • LOW GLYCEMIC INDEX for maintaining steady blood glucose levels.
  • FAT & CHOLESTEROL FREE
  • HIGH IN FIBER
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BRIGHT HARVEST FROZEN SWEET POTATO PRODUCTS ARE THE PERFECT FIT FOR YOUR MENUS… JUST HEAT AND SERVE!

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WHY BRIGHT HARVEST IQF SWEET POTATOES

  • SHOULD BE YOUR CHOICE OVER CANNED:
  • FROZEN SWEET POTATOES retain most ALL of the nutrition as opposed to canned. During the “Retort” canning process, intense heat for a long period of time will take out HALF of the naturally occurring nutrients of the sweet potato, in order to kill all micro-issues inside the can.
  • A can of sweet potatoes will contain up to 40% LIQUID WASTE! FROZEN is 100% Useable. The price of IQF is very comparable to that of canned after drained weight… Usually within a few cents per pound.
  • IQF sweet potatoes are a BRIGHT Orange color and consistently firm in density. Canned is typically soft, mushy and brownish in color.
  • FROZEN retains the FRESH, ORIGINAL flavor of the sweet potato, while the canning process alters the natural flavor of the product.
  • FROZEN allows for a greater variety in preparation and “Signature” dishes, and with no syrup or sugar present, they are more appropriate and versatile in dietary & health-care applications.
  • Kitchen labor AND waste are greatly reduced, since there’s no need to peel whole potatoes or open cans, thus minimizing waste, preventing cut fingers and eliminating safety as an issue.
  • Frozen simply looks and tastes better!
  • At Bright Harvest, Sweet Potatoes are the ONLY thing we do, and we do it better than anyone else!
  • Visit us at: www.brightharvest.com for recipes and other products!
  • Also: www.ncsweetpotatoes.com for recipe cards and other serving suggestions!
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Bright Harvest Processing Plant

Clarksville, Arkansas