Suioh, a new sweetpotato cultivar for utilization in vegetable greens

Sweetpotato (Ipomoea batatas (L.) Lam) greens are rich sources of proteins, vitamins and minerals, and are eaten as a vegetable in some parts of the world. A new sweetpotato cultivar, Suioh, was developed by the National Agricultural Research Center for Kyushu Okinawa Region, Japan, for utilization as greens. The new cultivar is a bushy plant that is easy to harvest. 'Suioh' greens were harvested from nursery beds six times a year, from April through October. Total yield of greens was 4.16 kg per kg of seed tubers. Sensory evaluation showed that the taste of the cooked leaves and petioles was very good, and that the hot water extract from greens could be used as a substitute for green tea. The average contents of vitamins and minerals were 1.2 g calcium, 17,9 mg iron, 34,7 mg total carotene, 72,0 mg total vitamin C, 15,8 mg total vitamin E, and 5.6 mg vitamin K1 per 100 g dry weight of leaves. In developing countries, sweetpotato greens could be a potential source of vitamin A and iron. The content of polyphenols, which are beneficial for human health, was 4.95g per 100g dry weight, which is substantially higher than other commercial vegetables. Utilization of 'Suioh' for flour, paste, and beverages is being developed, and its use in nutritional supplements and for medicinal use is expected in the near future.