Nutritional Values of Sweet Potato and Taro

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Questions and Answers

Which vitamin is particularly abundant in sweet potatoes?

Vitamin C

Vitamin A (correct)

Vitamin E

Vitamin B6

What must be done to taro before consumption?

It must be cooked (correct)

It requires fermentation

It should be boiled in water

It can be eaten raw

Which ingredient is known for its use in milk tea in the Philippines?

Sweet potato

Goa yam

White potato

Taro (correct)

What is a primary nutrient found in Goa yam?

Carbohydrates Signup and view all the answers

Which nutrient is found in white potatoes?

Vitamins B6 & C Signup and view all the answers

What is the texture of cooked Goa yam?

Smooth and starchy Signup and view all the answers

What kind of flavor profile does taro have?

Starchy and nutty Signup and view all the answers

Which dish is associated with the use of taro in Filipino cuisine?

Sinigang Signup and view all the answers

What is a common use of tugi in the Philippines?

Boiled or roasted as a snack Signup and view all the answers

What color is ube known for?

Vibrant purple or violet Signup and view all the answers

Which nutrient is ube particularly rich in?

Vitamin C Signup and view all the answers

What is the texture of cooked mung beans?

Tender and creamy Signup and view all the answers

Which of the following describes the flavor of cowpeas?

Mild, slightly earthy, and nutty Signup and view all the answers

What color are mung beans typically?

Green Signup and view all the answers

Which of the following correctly describes the cooking properties of cowpeas?

They maintain their shape when cooked Signup and view all the answers

What type of root crop is ube?

A type of starch root vegetable Signup and view all the answers

Which nutrient is cow peas especially high in?

Protein Signup and view all the answers

What is the main health benefit associated with soybeans?

Support heart health Signup and view all the answers

From which part of the sago palm is sago starch extracted?

Trunk Signup and view all the answers

What is a common culinary use of sago starch?

Thickening soups Signup and view all the answers

What primarily composes sago starch?

Carbohydrates Signup and view all the answers

What types of products are considered as alimentary paste?

Various types of pasta Signup and view all the answers

Which ingredient is used to make Miki noodles?

Wheat flour Signup and view all the answers

What are Sotanghon noodles primarily made from?

Cornstarch and mung beans Signup and view all the answers

What is a primary use of corn mentioned in the content?

Tortillas Signup and view all the answers

Which type of flour is specifically designed for cakes and pastries?

Cake flour Signup and view all the answers

What characteristic is associated with bread flour?

High protein content Signup and view all the answers

What is the texture of whole-wheat flour?

Coarse with visible bran and germ Signup and view all the answers

Which cereal grain is commonly used for malt in beer production?

Barley Signup and view all the answers

What nutritional value is notably high in oats?

Vitamins Signup and view all the answers

What is the main use of glutinous rice flour?

Native delicacies Signup and view all the answers

What aspect contributes to the chewiness of breads made with whole-wheat flour?

Dense texture Signup and view all the answers

What is bihon primarily made from?

Soaked, ground rice and corn Signup and view all the answers

Which process is involved in the production of pancit canton?

Boiling after pressing Signup and view all the answers

What distinguishes instant noodles from other types of noodles?

They are pre-cooked and dried Signup and view all the answers

Which of the following is NOT a characteristic of native cereals?

Genetic modification Signup and view all the answers

What best describes modified cereals?

Grains altered to change properties Signup and view all the answers

Which of the following is a result of refining cereals?

Removal of bran and germ Signup and view all the answers

What is a key characteristic of purified cereals?

They have undergone a refining process Signup and view all the answers

Which type of rice offers more fiber and nutrients compared to others?

Brown rice Signup and view all the answers

Study Notes

Sweet Potato (Kamote)

Versatile root vegetable enjoyed in savory and sweet dishes.
High in fiber, vitamins (especially vitamin A), and minerals.
Varieties include different skin and flesh colors: orange, purple, and white.

Taro (Gabi)

The whole plant, known as gabi, has edible corms and leaves.
Starchy, slightly nutty flavor; popular in milk tea and Filipino dishes like sinigang.
Rich in dietary fiber, vitamins (C, E, B6), and minerals like potassium and manganese.
Must be cooked to remove calcium oxalate, which can be harmful if raw.

White Potato (Patatas)

One of the most versatile cooking ingredients.
Includes many types: round white and long white.
Nutritional benefits include carbohydrates, potassium, fiber, vitamins B6 and C.

Goa Yam (Tugi)

Known for starchy tubers, small to medium-sized, with rough brown skin.
Contains white or cream-colored flesh; ideal for boiling, steaming, or frying.
Nutrients include carbohydrates, fiber, potassium, vitamins, and minerals.
Used in snacks like tugi chips, fritters, and soups.

Purple Yam (Ube)

Native to the Philippines, known for its vibrant purple color.
Slightly sweet, earthy flavor; used in both sweet and savory dishes.
Rich in complex carbohydrates, fiber, vitamins (especially C), and potassium.

Mung Bean (Monggo)

Small, round, green legumes with tender texture when cooked.
Mild, slightly sweet, nutty flavor, good for both savory and sweet dishes.
High in protein, fiber, antioxidants, and essential nutrients like potassium and magnesium.

Cowpeas (Paayap)

Known as black-eyed peas; cream-colored with a distinct dark spot.
Mild, earthy, nutty flavor; less starchy, tender when cooked.
High in protein, rich in fiber, low in fat, and contains vitamins & minerals like folate and iron.

Soybeans (Utaw)

Derives from soy plant, a type of legume native to East Asia.
High in protein, rich in fiber, contains polyunsaturated fats supporting heart health.

Tree Starch (Sago Palm)

Sago starch is extracted from the trunk of the sago palm, native to tropical regions.
Process involves grinding, washing, and drying to extract starch.
Culinary uses include puddings, porridge, and as a thickener for soups; gluten-free.
Primarily composed of carbohydrates; low in protein, fat, and fiber.

Alimentary Paste

Various types of pasta made from wheat flour and water; sometimes eggs.
Includes products like spaghetti, macaroni, and lasagna.

Noodles

Made from rice, soft wheat, soybeans, cassava, and other legumes.
Includes types like Miki (yellowish noodles), Sotanghon (mung bean noodles), and Pancit Canton (flour-based noodles).

Cereals & Sources

Grasses cultivated for edible grains, rich in carbohydrates and essential nutrients.
Examples: rice, corn, wheat, oats, rye.

Native Cereals

Grains traditionally grown in a region; unaltered foods.
Examples: rice and corn.

Modified Cereals

Grains altered through processes for enhanced features.
Includes instant oats and fortified cereals.

Purified Cereals

Refined grains with only starchy endosperm; may lose nutrients during processing.
Examples: white rice, white flour.

Cereal Products: Rice

Primary food staple; varieties include white, brown, jasmine, and basmati.
Nutritional value focused on carbohydrates, with brown rice offering more fiber.

Cereal Products: Maize/Corn

Used for cornmeal, tortillas, popcorn, and animal feed.
Nutritional value includes carbohydrates, fiber, and some vitamins.

Cereal Products: Flour

Made from grinding cereal grains; includes all-purpose, cake, bread, and specialty flours.
Texture and use vary based on the source grain.

Common Cereal Grains

Wheat: Used for bread, pasta, rich in carbohydrates and protein.
Barley: Found in soups, bread, and beer; high in fiber and vitamins.
Oats: Used for oatmeal, granola, and snack bars; nutritious and versatile.

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Description

Explore the nutritional benefits and varieties of sweet potatoes and taro. Learn about their rich fiber content, essential vitamins, and the different colors of sweet potatoes. This quiz will deepen your understanding of these versatile root vegetables.