utilization of the Sweet Potato 31 



age of nitrogenous substances, are not worth so much in 

 actual feeding value because of the unavailable form in 

 which, they occur. 



AS POOD FOE MAN 



As a food for human consumption, the sweet potato 

 has always been held in very high esteem by the peoples 

 of the southern United States, South America, parts of 

 Asia and many of the tropical islands. In the Philip- 

 pines and Hawaiian Islands, it furnishes one of the 

 main sources of food supply, notwithstanding the fact 

 that there is no trade in the crop aside from purely local 

 markets. 



The sweet potato is highly nutritious and contrary 

 to the common belief is easily digested. If ingenuity is 

 employed in its utilization, many palatable ways of 

 serving it are available, such as baked, boiled, served 

 with meats, in soups, candied, in salads, desserts, and 

 even for the production of sirup and as a flour substi- 

 tute. Its use is also developing in making desserts, 

 cereals, cakes and various drinks. 



Composition and food value. 



Although the sweet potato differs botanically from 

 the Irish potato, in general chemical composition the 

 root resembles very closely the tubers of the white po- 

 tato. There are, however, some important differences 

 as shown in Table VII. 



It will be noted that the sweet potato as purchased 

 has a fuel value in calories equal to approximately one^ 

 half more than does the white potato. The water con- 

 tained is less than that of the white potato and although 



