. Author manuscript; available in PMC: 2014 Nov 1.

Published in final edited form as: Mol Nutr Food Res. 2013 Jun 19;57(11):1908–1917. doi: 10.1002/mnfr.201300040

Table 2.

Composition of general nutrients and bioactive compounds in cream-fleshed O’Henry, white-fleshed purple skin NC Japanese and purple-fleshed P40 sweet potatoes

	O’Henry	NC Japanese	P40
Dry matter (%)^*	19.9	32.0	29.0
Protein (%)^*^ǂ	1.7	2.2	1.5
Fat (%)^*	0.2	0.2	0.2
Ash (%)^*	1.1	1.4	1.3
Starch (%)^*	9.8	17.5	14.4

Dietary fiber (%)^§
IDF	9.3 ± 0.2	8.4 ± 1.9	8.4 ± 1.3
SDF	4.5 ± 1.0^b	3.6 ± 1.7^b	7.4 ± 1.4^a
TDF	13.8 ± 0.9	12.0 ± 0.5	15.8 ± 0.5

Anthocyanins content^¥ (mg P3GE/g dw)	ND	1.9 ± 0.0^b	7.5 ± 0.4^a
Total phenolic content^¥ (mg GAE/g dw)	16.1 ± 0.5^c	25.6 ± 1.3^b	74.6 ± 0.29^a
Antioxidant capacity^¥ (mg TE/g dw)	49.1 ± 11.8^b	47.9 ± 1.1^b	84.4 ± 1.4^a

Data are reported on a 100% fresh weight basis;

^ǂ

Protein is calculated using a 6.25 conversion factor;

^§

Data are reported as percent of dry matter and expressed as means ± SD, n = 4. Means in a row without a common letter differ, p < 0.05. IDF, insoluble dietary fiber; SDF, soluble dietary fiber; TDF, total dietary fiber.

^¥

Values are means ± SD, n = 4. Means in a row without a common letter differ, p < 0.05. ND, non-detected; dw, dry weight; P3GE, peonidin 3-glucoside equivalent; GAE, gallic acid equivalent; TE, trolox equivalent.