Proximate Composition of Sweet Potato Greens in Relation to Cultivar, Harvest Date, Crop Year and Processing


  • This research was conducted at Tuskegee Institute. Tuskeaee Institute, Alabama in the Department of Home Econdmics under the auspices of the George Washington Carver Agricultural Experiment Station. and in conjunction with the Richard B. Russell Center, Athens; GA.

  • Scientific Article No. JFS-916T-1, contribution no. 2002 of the George Washington Carver Agriculture Experiment Station (GWC/AES), Division of the Carver Research Foundation, Tuskegee Institute, AL. This research was supported iirpai+, by the Federal Cooperative Grant #58-7B 30-l-290 between GWC/AES and the Field and Horticultural Crops Research Unit at the Richard B. Russell Agricultural Research Center, Athens, GA.


Two sweet potato green cultivars, ‘Jewel’ and ‘Carver’, were produced during two crop years (1981 and 1982). The influence of cultivar, harvest date, crop year and processing on the proximate nutrient content of both varieties was determined. Results showed that overall nutrient content for both varieties were similar except for fat and ash content. Protein content in blanched and canned greens showed a decrease during the second and third collection periods, and the nutrient content from year to year remained constant. These data suggest that like other traditional vegetables, sweet potato greens can be preserved by traditional methods.