There is no more complete nutritional data that I can find just hanging out on the internet, so I’m going to have to contact a few manufacturers and see if they can send me something. I’m also a little confused because I have found “Sweet potato powder” and “Sweet potato flour” I’m not sure what the difference is.
Avoiding phytic acid is my main goal. I know, people soak their grains and cook them…but all the research that I’ve done so far insinuates that that does not reduce much of the phytic acid in oats specifically. What has been suggested instead is to mix oats with a grain that has more phytase in it, that will work to break down the phytic acid. People who are healthy probably won’t have an issue with the amount of phytic acid in their recipes, or @Rob’s, but I am not healthy. I have seen it specifically suggested that if you have any issues with your teeth, which I do, to avoid foods with any phytic acid in them.
So I started looking for food powders and came across sweet potato flour, which I didn’t even know was a thing. I’ll have to see once I get micronutrient data how it works out. It is a great deal more expensive than oats, but I’m kind of committed to avoiding foods/ingredients that won’t work to promote my health, so at least in the beginning, I might have to do spend the money. It’s not going to be my only source of carbs, so I may not have to use much.
I’ve also seen regular potato flour, which the company claims is made from dehydrated potatoes. I’m not sure of the glycemic load of white potatoes (higher I think because less fiber) But, if that’s a viable source, that’s super cheap and could be made at home (if it worked out to be cheaper) by grinding dehydrated mashed potatoes (assuming no other ingredients)
I also just came across sweet potato starch. Can someone educate me on the difference here? Starch would be completely divorced from the fiber, so higher glycemic load? Definitely not the same micronutrient profile, which could be good or bad depending on the recipe. I may need it to have less micronutrients.