Abstract
The total vitamin C (VC) content of raw sweet potatoes of 8 various types was 82 ±13 mg/100g (dry matter) on the average. Beniazuma had the highest total VC content. The total VC content in five parts of the sweet potato was compared. The head part had the highest total VC content (110± 15mg/100g) and the tail part had the lowest (91± 11mg/100g). The total VC remaining after steaming or microwave cooking was about 60%, almost the same in each instance. However, the total VC remaining after baking was about 50%, which was less than after steaming or microwave cooking.
