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General Produce
Boniatos
Common Packs:
10- to 50-lb. bulk cartons
Receiving Inspecting:
Choose hard boniatos that are free of soft spots. Avoid moldy, bruised, or sprouting product.
Storage Handling:
Short-term storage recommendation (7 days or less)
- 60-65° F/16-18° C
- 85-95% relative humidity
Shelf-Life:
14 to 21 days.
Troubleshooting:
Decay, pitting, and internal discoloration are indications of chill injury. Store properly.
Sprouting and pithy texture may result from storing at high temperatures.
Skin discoloration and mold may occur if boniatos are exposed to high humidity.
Exposure to ethylene gas can cause brown flesh discoloration and off-flavor. For best quality, keep boniatos away from ethylene-producing fruits and ripening rooms.
Usage Ideas:
- Boil peeled and chopped boniatos and plantains; mash with milk and butter; garnish with chopped cilantro.
- Braise chopped boniatos and sliced onions with pork shoulder.
Nutritional Information
Serving Size 1 cup boniatos (133g) grams
Calories 110
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 75g3%
Total Carbohydrate 27g10%
Dietary Fiber 4g14%
Total Sugars 6g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 40mg4%
Iron 0.81mg4%
Potassium 450mg10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.