Hello:

   In the US, the true potato (Solanum tuberosum) is a completely different food from sweet potatoes (Ipomoea batatas).  The confusion in the US arises from the fact that the term yam is frequently used when referring to sweet potatoes in common usage and marketing.  Sweet potatoes (Ipomea batatas) are elongated tubers with a white or orange—yellow colored flesh. The orange-yellow cultivars are commonly marketed in the United States. For the market, sweet potatoes are some­times identified as yams. Raw, canned, and frozen sweet potatoes are sometimes identified on the label as yams.  The true yam (Dioscorea spp.) is a tropical tuber. Yam cultivars may have white or pale—yellow flesh. In most areas of the United States, true yams are generally available only in certain specialty stores.

David

David B. Haytowitz
Nutritionist
Nutrient Data Laboratory, USDA-ARS
10300 Baltimore Ave.
B-005, Rm. 207, BARC-West
Beltsville, MD   20705
Ph. 301-504-0714
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-----Original Message-----
From: Food Composition Discussion Group <[log in to unmask]> On Behalf Of John C Klensin
Sent: Wednesday, August 22, 2018 9:24 AM
To: [log in to unmask]
Subject: Re: Nutrient profile of Sweet potatoes, cooked, including skin



Colleagues,



Reading through the various comments in this thread, it appears possible to me as a layperson that we have a classical food

nomenclature problem.   It appear that, in some places, "sweet

potato" refers to selected varietals and cultivars of Solanum tuberosum and closely-related species (one might all those, in

Englsih, "potatoes that are sweeter than usual").   In others,

the term refers to Ipomoea batatas, an entirely different plant with, presumably, very different values for many nutrients.



Perhaps I'm not the only one who has felt the possibility of confusion from the discussion thread but this is a reminder that, when comparing values across different national tables or contemplating importing values from a table in one country into tables or research being done in another, it is very important to be sure we are all talking about the same thing.



I will now return to quietly lurking on the list.



best regards to all,

   John Klensin





--On Wednesday, August 22, 2018 12:49 +0000 松本 万里

<[log in to unmask]<mailto:[log in to unmask]>> wrote:



> Dear all & PENJANI

>  from JPN, masato, on behalf of Ryoko Kawai.

>

> As for crops "sweet potatoes" different from white "potatoes"

> ,  we have developed some cultivars those are orange or purple flesh

> varieties. purples would be very unique, I think.

>

>

>

>

>

> ----Original Message----

> From: "Penjani Rhoda Kamudoni" <[log in to unmask]<mailto:[log in to unmask]>>

> To: "[log in to unmask]<mailto:[log in to unmask]>"

> <[log in to unmask]<mailto:[log in to unmask]>> Date: Wed Aug 22

> 20:38:26 JST 2018

> Sub: Re: Nutrient profile of Sweet potatoes, cooked, including skin

>

>>

>>

>> Dear Elizabeth,

>>

>>

>>

>> Actually I am searching for nutrient values for both varieties of

>> sweet potatoes.

>>

>>

>>

>> Penjani

>>

>>

>>

>> From: Food Composition Discussion Group

>> <[log in to unmask]<mailto:[log in to unmask]>> on behalf of Elizabethlund

>> <[log in to unmask]<mailto:[log in to unmask]>>Sent: 22 August 2018

>> 12:59To: [log in to unmask]<mailto:[log in to unmask]>: Re:

>> Nutrient profile of Sweet potatoes, cooked, including skin

>>

>> Dear All,

>>

>> Are we talking about the red variety found here in the UK or the

>> white variety more commonly consumed in Africa?

>>

>> Elizabeth Lund

>> Sent from my iPhone

>> On 21 Aug 2018, at 12:00, 松本 万里

>> <[log in to unmask]<mailto:[log in to unmask]>> wrote:

>>

>>

>>

>> To Penjani

>>

>> From Masato-m, JAPAN

>>

>>

>>

>> Also our table has some cooked sweet potato values named like;

>>

>> 02 02006 171 Sweet potato, tuberous root, without skin, raw

>>

>> 02 02007 172 Sweet potato, tuberous root, without skin, steamed

>>

>> 02 02008 173 Sweet potato, tuberous root, without skin, baked

>>

>> 02 02045 174 Sweet potato, tuberous root, with skin, raw

>>

>> 02 02046 175 Sweet potato, tuberous root, with skin, steamed

>>

>> 02 02047 176 Sweet potatoes, tuberous root, with skin, tempura

>>

>> 02 02009 177 Sweet potato, purple flesh type, tuberous root, without

>> skin, raw

>>

>> 02 02048 178 Sweet potato, purple flesh type, tuberous root, without

>> skin, steamed

>>

>> 02 02049 179 Sweet potato, Mushikiriboshi (sliced and dried after

>> steaming)

>>

>> If you need each nutrients value, please browse into our excel file

>> from the linked address.

>>

>>

>>

>> http://www.mext.go.jp/en/policy/science_technology/policy/tit

>> le01/detail01/sdetail01/sdetail01/1385122.htm

>>

>>

>>

>> sincerely

>>

>> Masato MATSUMOTO, Resource investigation service,

>>

>> Ministry of Education & Science, JPN

>>

>>

>>

>>

>>

>> From: Gillian Swan [mailto:[log in to unmask]]Sent:

>> Tuesday, August 21, 2018 6:59 PMTo:

>> [log in to unmask]<mailto:[log in to unmask]>: Re: Nutrient profile of

>> Sweet potatoes, cooked, including skin

>>

>>

>>

>> Dear Penjani

>>

>>

>>

>> In the UK we analysed baked sweet potato including the skin in 2015.

>> See link below (sample 32).

>>

>> https://www.gov.uk/government/publications/nutrient-analysis-

>> of-fruits-and-vegetables

>>

>>

>>

>> Best wishes

>>

>>

>>

>> Gillian

>>

>>

>>

>> Gillian Swan

>>

>> Diet, Obesity and Physical Activity

>>

>> Health Improvement Directorate

>>

>> Public Health England

>>

>> 7th floor, Wellington House

>>

>> 133-155 Waterloo Road, London SE1 8UG

>>

>>

>>

>> [log in to unmask]<mailto:[log in to unmask]>

>>

>> Tel: +44 (0) 207 654 8404

>>

>> Mobile: 07771 388287

>>

>> www.gov.uk/phe<http://www.gov.uk/phe> Follow us on Twitter @PHE_uk

>>

>>

>>

>> Protecting and improving the nation's health

>>

>> <image001.png>

>>

>>

>>

>>

>>

>>

>>

>>

>>

>> From: Food Composition Discussion Group

>> [mailto:[log in to unmask]] On Behalf Of Penjani

>> Rhoda KamudoniSent: 21 August 2018 10:48To:

>> [log in to unmask]<mailto:[log in to unmask]>: Re: Nutrient profile of

>> Sweet potatoes, cooked, including skin

>>

>>

>>

>> Dear all,

>>

>>

>>

>> I am searching for nutrient values of cooked (ie either

>> baked/steamed/boiled) sweet potatoes (including the skin). So far in

>> the Food Composition Tables where I have searched, I have not been

>> able to find this (ie I've searched in West African, Swedish, Danish

>> and USDA). In the USDA Tables there are values for Sweet potato,

>> cooked, baked in skin, flesh, without salt - which I had understood

>> as values of the sweet potato flesh only (after baking it with the

>> skin on).

>>

>> Would anyone be aware of any information on this?

>>

>>

>>

>> Regards,

>>

>> Penjani

>>

>>

>>

>>

>>

>>

>>

>>

>> From: Food Composition Discussion Group

>> <[log in to unmask]<mailto:[log in to unmask]>> on behalf of

>> 河合亮子 <[log in to unmask]<mailto:[log in to unmask]>>Sent: 26 July 2018

>> 05:44To: [log in to unmask]<mailto:[log in to unmask]>: Re:

>> Essential amino acids

>>

>>

>>

>>

>>

>> Dear Paula,Please also refer to the information from

>> Japan.http://www.mext.go.jp/en/policy/science_technology/poli

>> cy/title01/detail01/sdetail01/1388553.htmBest regards,Ryoko

>> KAWAIHuaweiモバイルから送信--------

>> 元のメッセージ --------件名: Re: Essential amino

>> acidsFrom: Fernanda GrandeTo:

>> [log in to unmask]<mailto:[log in to unmask]>:

>>

>>

>>

>> Dear Paula,

>>

>>

>> I think I got you point when searching in the new website of the USDA

>> database.

>>

>>

>> When you search for a certain food in the website, you need to select

>> the options "Full report(all nutrients)" or "statistics report" to

>> see all components available - once you select one of these you

>> should see the amino acid profile. You will find this options right

>> below the food description (you can check the figure attached to this

>> message).

>>

>>

>> I hope that this will be useful for you.

>>

>>

>> Best regards,

>>

>>

>>

>>

>>

>> Fernanda

>>

>>

>> <image002.png>

>>

>>

>>

>>

>>

>>

>>

>>

>> On Mon, Jul 23, 2018 at 7:36 AM, Paula Dominguez-Salas

>> <[log in to unmask]<mailto:[log in to unmask]>> wrote:

>>

>>

>>

>> Dear Anders,

>>

>> Thanks for the feedback. That's what I thought and my first bet was

>> UK (McC&W) and USDA databases, because I remembered to have seen it

>> there. But the UK Excel file I just downloaded from the internet had

>> all fatty acids, but I could see no amino acids in there, and the

>> USDA search took me to a new interface of food searching, in which

>> essential amino-acids definitely did not come up. Maybe the interface

>> I remember is still there, and still has the information….I had only

>> found the Japanese one… Had not searched, Danish, Swedish and

>> Australian, thanks, will do!

>>

>> I am particularly looking at animal-source foods, and particularly in

>> low and middle income countries, which was where I searched mostly,

>> before I started with UK, US, Netherlands, France, Spain, etc.

>>

>> P

>>

>>

>>

>>

>>

>> From: Anders Møller [mailto:[log in to unmask]]Sent: 23 July

>> 2018 12:12To: Paula Dominguez-Salas

>> <[log in to unmask]<mailto:[log in to unmask]>>;

>> [log in to unmask]<mailto:[log in to unmask]>: RE: Essential amino

>> acids

>>

>>

>>

>>

>>

>> Dear Paula,

>>

>>

>>

>> It seems like you have not looked well enough J

>>

>> Many food composition datasets/databases carry information on amino

>> acid content of foods!

>>

>> To name just a few food composition

>> tables/datasets/databases, take a look at the Australian NUTTAB

>> dataset, the USDA database, the old British tables (e.g. First

>> Supplement of McC&W), the Danish database, the Swedish, the Japanese

>> ….

>>

>>

>>

>> You may use the links from the INFOODS page

>> (http://www.fao.org/infoods/infoods/tables-and-databases/en/)

>> or the LanguaL™ page

>> (http://www.langual.org/langual_linkcategory.asp?CategoryID=4

>> &Category=Food+Composition) to get to the food composition sites.

>>

>>

>>

>> Are you looking for the amino acid profiles in any specific foods?

>>

>>

>>

>> All the best,

>>

>> Anders

>>

>>

>>

>>

>>

>> Anders Møller

>>

>> Borgediget 12

>>

>> DK-4000 Roskilde, Denmark

>>

>>

>>

>>

>>

>>

>>

>> From: Food Composition Discussion Group

>> [mailto:[log in to unmask]] On Behalf Of Paula

>> Dominguez-SalasSent: Monday, July 23, 2018 11:42To:

>> [log in to unmask]<mailto:[log in to unmask]>: Essential amino acids

>>

>>

>>

>> Dear all,

>>

>> I hope you are good. One question on essential amino-acids:

>> what FCT compile at present information on the different amino-acids?

>> I have found some old FAO tables (Ruth, I think FAO was putting

>> together new information considering essential amino-acids, has it

>> happened yet?) but I wonder whether some other specific tables

>> contain this information… Not the ones I have looked at so far, so I

>> was wondering if anyone was familiar with the best sources for this.

>>

>> Many thanks and best wishes,

>>

>> Paula

>>

>>

>>

>>

>>

>>

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