Effect of methods of cooking on vitamin C content of potato tubers*

Tubers of three potato varieties viz. Kufri Bahar, Kufri Chandramukhi and Kufri Lauvkar were cooked by three methods of cooking viz. boiling, pressure-cooking and baking. All the three methods of cooking resulted in significant loss of vitamin C. The loss of vitamin C during pressure-cooking was lowest and during baking was highest.