EasternBoxTurtleLover
Member
How do I prepare sweet potato for Rosey my eastern box?
FWIW, ZooMed's 'gourmet' diet evaluates out as one of the best foods for tortoises, based on the natural diet of Cal desert tortoises. It is grassland with hibiscus and sweet potato.
My box turtles eat the Zoo Med gourmet - moistened and mixed in with veggies, greens and fruit.
not my point.Box turtles rarely like tortoise diets. They have a different dietary palate. For Box turtle feeding, read the link in my signature.
i guess i don't get your point.not my point.
Me neither, since this is a "box turtle" thread.i guess i don't get your point.
i guess i don't get your point.
does this info come in a sweet potato version? Carnivores do not have a food fermentation process in their gut as do herbivores. The gut biome is different. Point to the extreme, there are microorganisms that eat rock, but in a dog or tortoise it's rock in - rock out.I think when it comes to micronutrients , it's not always how much is in it , it is the bioavailability ………. feed a dog carrots , carrots in , carrots out , cook them a little and they can actually get something out of them ………. I believe breaking down the cell walls might have something to do with it ? it may very well not apply to animals evolved to extract nutrients from plants , but people are evolved to be omnivorous and it works for us ……...
Bioavailability of Micronutrients from Plant Foods: An Update
https://www.ncbi.nlm.nih.gov/pubmed/25748063
However, prudent cooking practices and use of ideal combinations of food components can significantly improve micronutrient bioavailability. Household processing such as heat treatment, sprouting, fermentation and malting have been evidenced to enhance the bioavailability of iron and β-carotene from plant foods
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil
https://www.sciencedirect.com/science/article/pii/S146685640700046
Carotenes transferred to the digests were micellarised to a higher extent from cooked carrots (52%) than from crude carrots (29%). ....................The higher amounts of micellarised carotenes (80%) were found in the digest prepared from cooked carrots containing 10% olive oil.