To maximize the benefits of sweet potatoes for the eyes, it is necessary to understand how to eat and prepare them appropriately.
Sweet potatoes are rich in beta-caroten, a precursor to vitamin A an essential vitamin for visual function.
Vitamin A helps maintain the mucous membranes of the eyes, prevent dry eyes and protect the retina from damage. Vitamin A deficiency can cause serious problems such as chickenpox or dry eyes. The especially high beta-caroten content in sweet potatoes in yellow or orange sweet potatoes makes this root a great source of vitamin A supplementation.
In addition to beta-caroten, sweet potatoes also contain antioxidants such as vitamins C and E, which help protect the eyes from damage caused by free radicals and blue light. Medical studies show that antioxidants help slow down the degradation of yellow spot and cataracts two common causes of vision loss in older adults.
For sweet potatoes to maximize their eye benefits, the way they are eaten is also very important. Eat boiled or steamed sweet potatoes instead of fried to avoid vitamin loss due to high temperatures.
Keeping the shell intact when processed also helps increase the amount of fiber and vitamins. Eating sweet potatoes with healthy fatty foods like olive oil helps the body absorb beta-carotene better because this is an oil-soluble vitamin.
However, it is important to note to eat sweet potatoes in moderation and a variety of sources of vitamin A from other vegetables to ensure nutritional balance, avoid vitamin A overload and poisoning.
Eating boiled or steamed sweet potatoes, keeping the skin on, combined with healthy fats, will help the body absorb beta-caroten and antioxidants better. Thereby effectively protecting and maintaining eye health.
This is a simple nutritional choice but is very effective for the whole family's vision, so housewives can prioritize using it.
