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Sweet potatoes battling stroke and cancer


March 16, 2005 - The sweet potato, or yam, gets its bright orange color from large amounts of beta-carotene, which has many well-known health attributes such as lowering the risk of stroke and fighting cancer.

Beta-carotene also has other perks. It is known to promote bone growth and tooth development and to help maintain healthy skin and hair.

Plus, yams just taste real good and work with a variety of other meats and vegetables.

Because of their high doses of beta-carotene, orange vegetables and fruits should be included in your diet every day.

Sweet potatoes contain virtually no fat and are low in sodium. They are also low in carbs and loaded with vitamins A and C.

Many of the most popular diets include sweet potatoes.

Here's a tasty, nutritious recipe to try:

Pork

and Sweet Potato Kabobs

1 cup herb and garlic marinade

with lemon juice, divided

1 tsp. dried basil

½ tsp. crumbled dried rosemary

¾ pound boneless pork loin,

cut into 1½-inch cubes

½ small sweet potato, peeled

and very thinly sliced (1/8 inch thick)

1 medium onion, cut into wedges

½ each red and green bell pepper, cut into 1-inch chunks

wooden skewers

In a small bowl, mix together herb and garlic marinade with basil and rosemary; reserve ¼ cup.

Place remaining marinade in large resealable plastic bag with remaining ingredients, except skewers; seal bag. Marinate in refrigerator for 30 minutes.

Thread pork and vegetables onto skewers; discard used marinade.

Grill or broil, turning and basting with reserved marinade until the vegetables are slightly charred and pork is browned, about 15 to 18 minutes.

Makes four servings.

Per serving: 164 calories; 5 grams of fat; 19 grams protein; 10 grams carbohydrates; 49 milligrams cholesterol; 381 milligrams sodium; 1.8 grams saturated fat; 2 grams dietary fiber.

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