utilization of the Sweet Potato 33 



by the table, sweet potatoes contain considerable quan- 

 tities of sugar. This sugar-content is influenced to a 

 marked degree by the climatic conditions under which 

 the roots are grown, tropical varieties often containing 

 as much sugar as starch, while those grown in the 

 northern areas of the United States often average less 

 than 7 per cent sugar, or less than one-fourth of their 

 tcital carbohydrates. 



Few crops will yield an equal amount of valuable 

 food stuff with as little expense of production. The 

 sweet potato is especially rich in nitrogen free extract 

 which consists primarily of sugar and starch. Both of 

 these food elements are producers of heat and energy. 

 Fats and carbohydrates, containing carbon as the essen- 

 tial element, are only valuable for fuel. On the other 

 hand, protein, containing nitrogen, is the essential ele- 

 ment in tissue building and is necessary in any balanced 

 ration whether for man or other animal. Lean meat, 

 the "white of egg, milk, beans and peas furnish the most 

 familiar examples of foods high in protein. Sweet po- 

 tatoes in any ration must be supplemented by such 

 foods. About 10 per cent of the total number of heat 

 units consumed in any human ration should be protein. 

 This does not mean 10 per cent of the total weight or 

 bulk but 10 per cent of the total nutriment. In other 

 words, out of every 100 calories of food consumed only 

 ten calories of protein are needed. A diet containing 10 

 per cent protein, 30 per cent fats and 60 per cent 

 carbohydrates is a well, balanced one. In the prepara- 

 tion of a palatable wholesome a^d well balanced meal, 

 the housewife will find no more economical and satis- 

 factory source of carbohydrates than in the sweet po- 



