In the process of heating, amylase in sweet potato is activated, which will decompose starch, the most important component in sweet potato, into maltose (a disaccharide), so raw sweet potato is often not very sweet, and sweetness will only appear when it is cooked.
Amylase has the highest activity at 135℃ ~ 170℃, while when baking sweet potato, it will be heated continuously at 160℃ ~ 180℃ to make amylase have enough starch in the time warp. Cooking will not reach the highest temperature of enzyme activity, while frying will be higher than the highest temperature of enzyme activity, so the sweet potato baked slowly at low temperature is the sweetest.
Extended data
The following people should also eat less baked sweet potatoes.
First, diabetics.
The sugar index of baked sweet potato is higher than that of boiled sweet potato. Diabetic patients should not eat too much at a time, and the specific amount needs to be adjusted according to their postprandial blood sugar level. When eating, it is best to match foods with slow blood sugar rise, such as green leafy vegetables, melons and eggplant vegetables, eggs, lean meat and other foods rich in protein.
Second, patients with kidney disease
Sweet potato is a kind of food with high potassium content, which is beneficial to normal people, but not suitable for patients with kidney disease who need to control potassium intake.
Third, there are urinary calculi.
The content of oxalic acid in sweet potato is high, and most of kidney calculi is also calcium oxalate stone, so it is best for kidney calculi patients to eat less.
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