We believe breakfast really is the most important meal of the day. It’s the foundation for the fuel you need to get you going, and especially see you through that 3pm hump.
The great thing about most breakfast dishes is that they double up as an ideal healthy snack, especially good for the post-ride munch to replenish those depleted energy stores. Maintaining a well balanced diet has a plethora of body performance benefits, specifically when you’re training. Your body needs protein, carbohydrates and a number of vitamins, minerals and healthy fats in order to achieve those desired results on the bike.
However, it can get a little boring and stale eating the same healthy combinations day in and day out. It then becomes all too easy to slip back into those bowls of sugary cereal and pop tarts, so we’re always on the lookout for new ideas. This summer, the breakfast craze to sweep the nation has been sweet potato toast, and here’s why…
Sweet, for my Sweet Potato
First and foremost, sweet potatoes are delicious. Given the choice between classic French fries and sweet potato fries, it’s really a tough choice.
- Sweet Potato Nutritional Value per 100g
- 86 Kcal
- 0.1g Total Fat
- 55g Sodium
- 337g Potassium
- 20g Total Carbs
- 1.6g Protein
They are creamy in texture with a sweet taste which is quite irresistible, especially when baked and topped with yummy treats. Sweet potatoes are packed full of the good stuff, like Vitamin C which helps boost the immune system, promote cell production and help strengthen teeth and bones. They contain over 70% of our recommended daily intake, which is over double what a white potato can provide.
In addition the Vitamin C, sweet potato contains high doses of fibre, vitamins A, B6, and they’re an excellent source of carbohydrates as well.
Unlike regular potatoes, these orange wonders actually count towards your 5-a-day owing to the low levels of starch compared with other carbohydrates.
The other great thing about the sweet potato is how versatile it is for cooking. You can bake them, roast them, mash them… and even toast them.
