Black Sweet Potato

Black Sweet Potato

　　 The black sweet potato is a rare, new, and high-quality variety introduced from Kawasaki Farm in Japan, characterized by its black skin and black flesh.

The black sweet potato produces tubers early, in large and concentrated yields. The tubers are spindle-shaped, neat, and uniform, with an average of 3–5 tubers per plant, each weighing generally between 200–800 grams. They store well and are easy to keep fresh. The vines and leaf veins are purplish-red, and the vines are long and elastic, with strong drought resistance, waterlogging tolerance, and disease resistance. The leaves are green with a heart-shaped, serrated edge. Due to its strong adaptability and resilience, this variety can be cultivated in any region suitable for growing sweet potatoes.

When cooked, the black sweet potato is sweet, soft, and mealy, with a rich and fragrant taste, making it extremely delicious. It is highly nutritious and very popular among consumers. According to Japanese analysis, it contains 18–20% starch, 8.2% sugar, and is rich in copper, manganese, potassium, zinc, and lysine—levels that are 3–8 times higher than those in ordinary sweet potatoes. Particularly, its iodine and selenium content is more than 20 times higher than that of regular sweet potatoes. It ranks first among all grain crops in terms of anti-cancer properties. Regular consumption can help prevent cancer, lower blood pressure, prolong life, and enhance the body’s immune system. Especially in today’s era of popular black health foods, the black skin and flesh (after cooking) of the black sweet potato are sweet and delicious, making it especially popular. As a result, its economic benefits are substantial. Further processing of black sweet potatoes into soft candies, crisps, vermicelli, canned goods, and high-end health products can yield even greater economic returns.