Kamote – Ipomea Batatas (Linn) Poir.

kamote tops (leaves)

Kamote – Ipomea Batatas (Linn) Poir. / Batatas edulis Choisy / Canvolvulus batatas Linn.

Local names: Kamote (all dialects, of Aztec origin); lapni (If.); panggi-bagun (Sul.); tigsi (Bis.); tugi (Bon.); sweet potato (Engl.).

Kamote is cultivated throughout the Philippines. It was introduced by he Spaniards from Mexico in the early colonial period and is now cultivated in all warm countries.

This useful vegetable is spreading, prostrate, herbaceous, smooth or somewhat hairy vine. The leaves are ovate to oblong-ovate, 6 to 14 centimeters long, somewhat entire, angular or lobed, pointed at the tip, and heart-shaped at the base. The flower is like that of morning glory. The sepals are about 1 centimeter long and greenish with pointed lobes. The corolla is funnel-shaped, 4 to 5 centimeters long, pink purple, and whitish.

Kamote is one of the commonest edible plants in the Philippines. The tops are cooked and eaten as a salad and a leafy vegetable. The roots are the principal article of food of some of the mountain people. During World War II, on account of the price, scarcity, and unavailability of the rice, kamote is often mixed with rice. Analyses of the roots show that they are very high in carbohydrates, and so are very deficient in protein, deficient in calcium, and only a fair source of iron. According to Hermano the roots are good sources of vitamins A, B, C, and G. Marañon reports that the leaves are an excellent source of iron, and a good source of calcium and phosphorus. Hermano reports that the leaves are good sources of vitamins B, C, and G, while the yellow and purple ones are good sources of vitamin A.

Read records that the roots contain starch 42 per cent, sugar 20 per cent, vitamins A2, B2, and C2, chorogen acid, protein 1.3 per cent, fat 0.1 per cent, Cu 0.57 per cent, ipomoein, phytosterolin, and carotene.

The roots are official in the Mexican (2-4) Pharmacopoeia.

Dr. F. Garcia claims that the tops of kamote show promise as a cure for diabetes, and particularly recommends the purplish form. Daruty says that the leaves are used as a maturative cataplasm. Hooper states that the tops are also used for poulticing. The Chinese slice the tubers, scald and dry the slices, and make a tea from them to allay thirst. Chopra reports that the roots are laxative.