Sweet-potato jam

The variety we choose for the production of our sweets is abundant in carotene, high contribution of vitamin A, E and C and folic acid.
It is considered to be very rich in starch (carbohydrates), as well as sodium and potassium. The sweet-potato also called sweet potato or jam, originally comes from the American tropic, it receives different names according to the region of origin, Boniato (Spain, Cuba and Fernando Póo), sweet dad, Kumara (Peru), cara or jetica (Brazil), moniato or camote (Mexico), sweet potato or sugary sweet-potato (Europe and Asia).
There are mixed sweets available, such as sweet-potato with dulce de leche, with chocolate, with cherries. We offer sweet of sweet-potato "Dona Pupa", in two presentations, Bars of 5kg and tins of 3kg.

CHEMICAL COMPOSITION AND FEATURES
The sweet-potato contains high quantities of starch, and abundant vitamins, fiber (cellulose and pectin) and minerals. In Japan, the developed country with more consumption of sweet-potato, it is considered to be an “almost perfect " food, since it provides an ideal dish when it is combined with proteins and lipids. Its balanced combination of nutrients and a high aptitude to produce eatable daily energy have been determinant factors for North Americans.  They have been studying the chance of growing this in the future space stations, and have included it in the menus at schools.
Important medical societies such as the American Cancer Society and the American Heart Association consider it as a high nourishing food and with properties to prevent diseases. The Science Center based on the Public Interest, from the EE. UU.  compared the nutritious level of all the vegetables. Considering the contents of fiber, complex carbohydrates, protein, vitamins A and C, iron and calcium, the sweet-potato obtained the highest mark among the rest of the vegetables. This Center recommends the consumption of sweet-potato, providing that a nourishing diet is the one rich in fiber, rich in complex carbohydrates, and low in fats and a supplier of many nutrients.

Starch and SUGARS.
A Hundred grams of sweet-potato provide approximately 111 kilocalories, overcoming in this aspect to the potato (80 kilocalories). The sweet flavor of the sweet-potato is due to the degradation of the starch during the boiling, which turns into sugar (maltose). Also, other sugars are present, as saccharose, glucose and fructose, in percentages depending on the genetic material. The sweet-potato is a food with low index of blood sugar. This index is a measure of the fastness with which the human organism absorbs the glucose after consuming it, how its levels rise in the blood, and how quickly it comes back to the normal ones. A low index of blood sugar is desirable, and is characterized by a slow absorption of sugars, a moderate increase of the concentration in the blood, and a soft return to the normal levels. The food consumption with high index of blood sugar produces a rapid absorption of glucose, the appearance of high concentration peaks in the blood, and the sudden decrease to subnormal levels. Therefore, the sweet-potato, though it might be suspected by its sweet flavor, is advisable for the diabetics

Proteins: despite having low quantities of them, the protein that it contains is of high biological value. The high content of the amino acid makes the flour of sweet-potato be able to be used as complement of the flours of cereals

Fats: The sweet-potato has a very low content of fats and, naturally, it is free of cholesterol.

Minerals: Among the present minerals in the sweet-potato are outlined the potassium, the phosphorus, the calcium and the iron. As the concentration of minerals is higher in the skin than in the pulp, it should be developed some ways of consuming the sweet-potato without peeling it. The content of potassium of the sweet-potato is eighteen times higher than that of the rice boiled, and atop to the majority of the vegetables. The relation potassium- sodium is high, which turns out to be adapted for diets that try to restrict the consumption of sodium, for example, in people with high arterial pressure.

Digestive Fiber: The sweet-potato possesses more digestive fiber than the majority of the vegetables. Among its properties we can say that they accelerate the intestinal transit of the food, prevent the cancer of colon; control the levels of sugars in the blood; and reduce the levels of cholesterol. The fiber of the sweet-potato provokes a sensation of satiety that helps to control the food ingestion.

Vitamins:The vitamins, though they constitute less than the1 % of the dry weight of the sweet-potato, are present in quantities which represent a substantial contribution to the requirements of the human being. The most important in quantity are the pro-vitamin A or beta carotene, the vitamin B1, the Vitamin C or ascorbic acid, and the Vitamin E