Beniazuma

[CHARACTERISTICS]

  • With a deep red skin and yellow flesh, "Beniazuma" is long and spindle shaped.
  • Starchy, tasty, and very sweet.
  • Grows quickly, provides excellent yields.
  • Storability is slightly below average.

[APPLICATIONS]

  • Most "Beniazuma" sweetpotatoes are used for fresh consumption, but with their clear yellow flesh and strong sweetness, they are also used for processing, mainly for Japanese-style confectioneries. Also used for frozen foods.

[EXAMPLES OF PROCESSED FOODS]

  • Sweetpotato cakes, daigakuimo (fried sweetpotatoes coated with sugar syrup and sesame), imoame (sweetpotato candy), yakiimo (roast sweetpotatoes), diced sweetpotatoes

Table of Analyzed Components

1. General components

Energy

(kcal/100g)

Water

(%)

Protein

(%)

Lipid

(%)

Hydrocarbon

(%)

Ash

(%)

149

62.2

1.1

0.4

35.5

0.8

2. Dietary fiber

Total dietary fiber

(%)

Water-soluble dietary fiber

(%)

Water-insoluble dietary fiber

(%)

2.3

0.5

1.8

3. Minerals

Phosphorus

(mg/100g)

Iron

(mg/100g)

Calcium

(mg/100g)

Sodium

(mg/100g)

Potassium

(mg/100g)

38.8

0.74

33.4

24.0

367

4. Vitamins

Total

carotene

(mg/100g)

Vitamin A

efficacy

(IU/100g)

Vitamin

B1

(mg/100g)

Vitamin

B2

(mg/100g)

Vitamin C

(mg/100g)

Niacin

(mg/100g)

Total

vitamin E*

(mg/100g)

0.02 or less

-

0.10

0.04

45

0.79

0.9

5. Saccharide change before and after cooking

Sample form

Starch

(%)

Fructose

(%)

Glucose

(%)

Saccharose

(%)

Maltose**

(%)

Before cooking

25.2

0.20

0.17

2.65

0.05 or less

After cooking

13.4

0.20

0.18

2.71

12.61
[Notes]

  1. For total vitamin E, no vitamins except a -tocopherol were detected.
  2. Maltose was not detected in sweetpotatoes before cooking.
  3. Edible parts were used for analysis.