A GREAT story with a
healthy ending!
T H E
‘C S P I’
NUTRITION
SCOREBOARD
#1
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 Potato outscored 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.
*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.
SWEETPOTATO, BAKED
Potato, Baked
Spinach
Kale
Mixed Vegetables
Broccoli
Winter Squash, Baked
Brussels Sprouts
Cabbage, Raw
Green Peas
Carrot
Okra
Corn on the Cob
Tomato
Green Pepper
Cauliflower
Artichoke
Romaine Lettuce
184
83
76
55
52
52
44
37
34
33
30
30
27
27
26
25
24
24
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.
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”.
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 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.
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.
Naturally LOW in calories and HIGH in
nutritional value, the SWEET POTATO is
Mother Nature’s best work!
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.
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 TOPTHREE richest sources, along
with Bananas and White
Potatoes.
Health Benefits of Sweet
Potatoes:
•Rated the most nutritious of
all Vegetables.
•Rich source of anti-oxidants
for protection against heart
disease
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
BRIGHT HARVEST FROZEN SWEET POTATO
PRODUCTS ARE THE PERFECT FIT FOR YOUR
MENUS… JUST HEAT AND SERVE!
Item #
Pack
Description
7403
224 Bulk
1.5 oz. Candied Yam Patties (Bulk)
7404
168 Bulk
2 oz. Candied Yam Patties
7498
168 Bulk
2 oz. Candied Yam Patties (with labels included)
7406
6/3#
2oz. Candied Yam Patties (Retail Cartons)
7593
9/2# Trays
2 oz. Candied Yam Patties (On Styrofoam Trays)
7408
18/1# Trays
2 oz. Candied Yam Patties (On Styrofoam Trays)
7412
6/5# Bags
“Prime Center Cuts”
7550
6/5# Bags
“Choice Cuts”
7554
6/5# Bags
“Country Style Cuts”
7652
1/35# Box
½” X ½” X 5/8” Cuts (Bulk)
7407
2/20# Bags
Sweet Potato Puree- All Natural
7425
3/10# Bags
Sweet Potato Puree
7443
1/30# Pail
Sweet Potato Puree
7444
6/5# BIB
Seasoned ‘Chunky’ Mashed Sweet Potatoes
7445
6/5# BIB
‘Candied’ Mashed Sweet Potatoes
7571
8/22oz. Bx.
Sweet Potato Casserole w/Praline Topping (Retail)
7485
4/5# Pans
Sweet Potato Casserole w/Praline Topping (F.S.)
9003
6/2.5# Bags
3/8” Sweet Potato Fries (Oven-bake or deep fry)
9005
6/2.5# Bags
3/8” Sweet Potato Fries (Clear-Coat) Allergen-Free
(Oven-bake or deep fry).
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!
Bright Harvest Processing Plant
Clarksville, Arkansas