#Murasaki potatoes skin

Outside analysis with skin is erroneous, see below.ĭespite the fact that the USDA National Nutrient Database has over 77,000 entries, you will only find information on the orange varieties. University of Hawaii only provides analysis on potatoes without skin. **Nutrition data for Okinawan purple has been re-calculated for a 130g serving. *Percent daily values are based on a 2,000 calorie diet. University of Hawaii Cancer Center Nutrition Support ( 1)

USDA National Nutrient Database, Release 28 Here’s how the nutritional benefits of the typical Japanese version and the Okinawan compare to the orange yams, which you are accustomed to eating here in America. Grown mostly in Kyushu, Japan, finding the satsumaimo for sale in the United States is rare, so we will be leaving that type out of this review. It tastes like your average orange version, but with a milder flavor and a more creamy, softer texture. It is a cross between the American yam and the white Murasaki. There is also the satsumaimo (sometimes spelled satsuma-imo) which has a light yellow flesh. Whether you’re talking about Murasaki or another white fleshed variety, they are essentially all the same in taste, appearance, and nutritional values. What is the Murasaki potato? Your typical Japanese yam. You will also find Melissa’s brand of produce selling them at other grocers. No, it’s not TJ’s per se, but in the fall they do seem to be the largest retailer where you can buy them. You will understand the pros and cons for each in a moment. Those purple beauties are quite different than the white sweet potato, which is more popular on the mainland. military did following World War II, while they had to occupy that island for a period of time. It’s an actual figure based on a thorough study the U.S. Before adapting Western style cuisine, thanks to the Okinawa diet, the island’s inhabitants had the longest life expectancy on earth – 81.2 years.Ī staggering 70% of their former diet consisted of Okinawan purple yams. Up until recent history, they lived in their own little world out there, with a way of eating which was quite different. The Okinawan comes from an island which is 400 miles south of mainland Japan. It’s important to differentiate between the Okinawan purple sweet potato and the white fleshed version. Sure, the sugar content (fructose) is naturally occurring, but that doesn’t change the fact that it too will spike your blood sugar. Their melon fetish is hard to understand. They definitely like a few sugar-laden foods themselves. which are not sweetened with added sugar.Įven foods marketed as being “healthy” such as organic protein bars… most seem to have 10 to 20 grams (or more) of sugar in some form.īut the Japanese are not innocent. It’s almost impossible to buy dried berries – such as cranberries – at any grocery store in the U.S. We have heard from many who hate the fact that us Westerners tend to ruin everything by adding sugar to it. Understandable, as they can be hard to resist.Ĭompared to Americans, the Japanese have less of a sweet tooth. What do Okinawan sweet potatoes taste like?ĭue to the pandemic, these can be hard to find and rather than picking up at Trader Joe’s, you have people resorting to buying their purple potatoes on Amazon.What does a Japanese sweet potato taste like?.They also contain iron, calcium, protein, and beneficial amino acids. Murasaki sweet potatoes are an excellent source of vitamin A, and a good source of potassium, dietary fiber, and vitamin C. Store in a cool, dry, and dark place with ample ventilation for up to two weeks and refrigerate any cut portions. Murasaki sweet potatoes pair well with scallions, garlic, miso, mirin, soy sauce, sesame oil, olive oil, broccoli, chickpeas, and nori. They can also be used in curries, soups, or stews. Murasaki sweet potatoes can be julienned for fries, scalloped with cream, diced and caramelized, or mashed with butter.

When cooked, the flesh will develop a fluffy texture. It is recommended to wash and scrub the skin well to clean prior to preparing. Murasaki sweet potatoes can be baked, boiled, roasted, or sautéed, much like a russet potato.

When cooked, Murasaki sweet potatoes have a slightly sweet taste with a robust nutty flavor. The flesh is white to pale yellow and is a bit drier than other varieties, offering a flaky texture. The thin skin ranges in color from dark purple to burgundy depending on the growing environment, and there are faint light pink-purple patches and brown spots scattered across the surface. Murasaki sweet potatoes are medium to large in size and are elongated, somewhat bulbous, and oblong in shape with each end tapering to a point or rounded edge.

Murasaki potatoes