Purple sweet potato is purplish red because it is rich in anthocyanins, which is not comparable to ordinary sweet potato. Anthocyanin is also a powerful antioxidant, and its ability to scavenge free radicals is stronger than that of vitamin C and vitamin E. It can not only indirectly scavenge excessive free radicals by improving the activity of antioxidant enzymes in animals, but also release electrons to supplement free radicals through redox, thus directly scavenging free radicals.

The role of anthocyanins does not stop there. More and more studies show that anthocyanins in purple sweet potato can help to limit the development of some cancers and serious vascular diseases and reduce their incidence. In addition, anthocyanins also have the functions of enhancing memory, preventing aging, preventing diabetes and obesity, and improving optic nerve. Another special advantage of purple sweet potato over common sweet potato is its rich selenium. Selenium is a component of glutathione peroxidase, which has a special contribution to scavenging free radicals in the body. Selenium is also an important factor in preventing cancer.

In terms of nutritional components, purple sweet potato is indeed richer than ordinary sweet potato, but compared with the price of ordinary sweet potato in the market, its cost performance remains to be discussed. After all, the nutrients our body needs can't be supplemented by eating a certain food. Moreover, purple sweet potato, like ordinary sweet potato, contains oxidase, which easily produces a large amount of carbon dioxide gas in the gastrointestinal tract of human body, causing abdominal distension, burping and gas production. Eating a large amount at one time will also stimulate the secretion of gastric acid, resulting in a "heartburn" feeling. Therefore, even if purple potatoes are nutritious, you can't eat too much!

The above content is answered by Tanida Meng, a natural grain food, hoping to help everyone.