Genotypes   Ascorbic acid (mg/100g)   b-Carotene content (mg/100g) Retinol Activity Equivalent (RAE)   Retention of b-carotene in cooked tubers (%)   S-61 14.37 4380 365.0 87.76   S-594 12.87 5840 486.6 82.28   S-1156 13.75 4730 394.1 76.69 S-1281 14.57 5420 451.6 81.46   SV-98 26.82 4860 405.0 78.65   362-7 15.78 6970 580.8 84.08   IGSP-15 13.92 2890 240.8 79.82   CIP SWA-2 15.76 6570 547.5 81.29   187017-1 17.31 3120 260.6 78.32   440038 13.97 5470 455.8 76.56 440127 15.29 2580 215.0 79.63 420027 14.12 2710 225.8 77.77   ST-14 18.66 9740 811.6 87.22 Kamala Sundari 21.54 6430 535.8 81.56   90/101 19.93 4060 338.3 80.44   C.D. at 5% 0.72 - - 2.18

Table 2: Nutritional composition of orange-fleshed sweet potato genotypes.