All rights reserved

Thursday, January 13, 2011

The healing power of : Kamote/Camote aka Sweet Potato

The health benefits of camote tops might convince you to each such leaves.
Camote tops have the highest content of total polyphenolics among other commercial vegetables studied. Contain protein, dietary fiber, lipid, and essential minerals and nutrients such as calcium, phosphorous, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron.

Important sources of vitamin A, thiamin, riboflavin, niacin and ascorbic acid.”
Excellent sources of antioxidative compounds, mainly polyphenolics, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases.

One of the health benefits of "camote" it reduces "heart stroke". Research concluded in their analysis that "camote" showed that they rank as the richest source of Vitamin C and vitamin C offers some protection against coronary heart disease and "camote" also has higher content of potassium. Thus it would appear that sweet potatoes such as "camote" are beneficial for the heart when consumed without fat and either baked or boiled. Camote are also good in removing heavy metals from the body such as cadmium, copper and lead. It is an easily digestible food and is good for stomach ulcer and inflamed condition of the colon and last but not the least, "camote" can be a gout remedy. You can use method as for the dengue fever, boiled the camote tops or boiled the unpeeled camote for 30 minutes, cool and strain the liquid and drink several cups at a time. The pain subsides within minutes.
One of the anticoagulant drugs is aspirin and I could just guess that the camote tops might have some components that boost the action of plasmin, an enzyme in the form of fibrin that bind the clot together. This allows the accumulated platelets to disperse, and restore normal blood flow. Camote tops are good for salad. Boil camote tops. Pour with vinegar mixed with olive oil, salt, pepper and little sugar.

No comments: