Which sweet potato varieties have the highest sugar content?

Sweet potato, also called fan shu, gan shu, di gua, etc., is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It has the reputation of being a "longevity food" and has effects such as anti-cancer, protecting the heart, preventing emphysema, diabetes, and weight loss. We all know that sweet potato has a very high sugar content, so which sweet potatoes have the highest sugar content?

1. Xinnong No. 1

This variety has relatively large leaves with deep incisions, purple-red terminal leaves, and vines 1 m long that never need to be turned. Its tubers set in a concentrated manner, and the tubers are large and uniform, with light red skin and yellow-white flesh. It has high starch content, and its sugar content can reach 15%. It is mealy, sweet and palatable, and is a dual-purpose variety. Spring sweet potatoes can yield up to 7,000 kg per mu, and summer sweet potatoes 3,500 kg per mu.

2. Xinnong No. 4

Its leaf shape is five-toothed, the leaf color is dark green, and the vines are 50-80 cm long (extremely short vines). It produces pink flowers, the tuber shape is long fusiform, the skin color is yellow-brown, and the flesh color is apricot yellow. It sets tubers early and has high yield, reaching about 6,000 jin per mu. It is drought-tolerant, fertilizer-tolerant, and relatively tolerant of poor soil. It has high soluble sugar and vitamin sugar content. When cooked, it tastes sweet and mealy with a rich aroma. It is an excellent variety for fresh eating, steaming and roasting, and processing into preserved sweet potato.

3. Sushu No. 8 (yellow skin)

A new sweet potato variety with extra-high yield, extra-early maturity, and extra-strong disease resistance, developed by selecting and breeding from red-skinned Sushu No. 8. It is a short-vine type, with an average vine length of 70-80 cm. Its tubers set in a concentrated manner, with a smooth surface, yellow-brown skin, and orange-yellow flesh. Spring sweet potatoes yield 15,000 jin per mu, and summer sweet potatoes more than 7,000 jin. Its sugar content is 13.4%, and its dry matter rate is 23%. It has excellent quality and can be eaten raw or cooked.

4. Virus-free Beijing 553

The terminal leaves are purple, the leaves are green, and the leaf shape is shallowly compound-incised. The plant type is prostrate, the stem color is green with purple, and the stems are thick and strong. The vines are 2.53 m long, with many branches at the base. The tuber shape is long fusiform, the skin color is yellow-brown, and the flesh color is apricot yellow. It has good sprouting ability. Fresh tuber yield is 6,000 jin, and the dry-slicing rate is 25%. It sets tubers early, expands quickly, and is uniform and concentrated. It is relatively resistant to black spot and stem nematode disease, drought-tolerant, fertilizer-tolerant, and relatively tolerant of poor soil. When cooked, it is soft and sweet; when raw, it is crisp and sweet. It can be steamed or roasted, and is a main variety for processing into preserved sweet potato.

5. Japanese Golden Sweet Potato

Introduced from Japan, its leaves are five-toothed, the leaf color is dark green, and the vines are about 70 cm long. It has orange-yellow skin and dark red flesh. Characteristics: extra-tolerant of continuous cropping, high disease resistance, high vitamin content, and excellent taste. It yields about 10,000 jin per mu and is currently a prized sweet potato.

6. Xinong 431

It is an early-maturing variety for roasted sweet potato processing, bred by Professor Zhu Guangjun of Northwest Agricultural University. The medium vines are 11.5 m long, with 57 branches. The stems have few adventitious roots, are not prone to excessive growth, and do not need vine turning. The tubers are fusiform, with smooth vine skin, orange-yellow color, and deep orange-red flesh. It tastes sweet, fragrant, mealy and sandy, with an excellent mouthfeel. It has strong adaptability. Spring sweet potatoes yield 8,000 jin per mu, and summer sweet potatoes more than 4,000 jin per mu.

7. Xinyin No. 1

This variety was newly introduced in 2005 by the Xinle City Xinnong Sweet Potato Center. It has high yield, high dry matter, and good taste, yielding 7,000-8,000 jin per mu. The tuber shape is fusiform, the tuber skin is purple-red, and the tuber flesh is light yellow. The dry-slicing rate is 33%, 3 percentage points higher than Xushu 18. The leaf shape is heart-shaped with teeth, and the leaf color, terminal leaves, and stems are all green. It has many branches and long stems and vines, grows vigorously, and has good drought resistance. It sets many tubers in a concentrated manner and can be planted in spring and summer. When cooked, it is sweet and mealy with a rich aroma. This variety has good adaptability, is not selective about soil, and has wide suitability.

8. Virus-free Xushu 18

The leaves are green, and the leaf shape ranges from heart-shaped to shallowly lobed compound-incised. The plant type is prostrate, the stem color is green with purple, and the stems are thick and strong. The vines are 1.5-2 m long, with many branches at the base. The tuber shape is long fusiform, the skin color is purple-red, and the flesh is white. The dry-slicing rate is 30%. It sets tubers uniformly and concentratedly, is resistant to root rot, drought-tolerant, and fertilizer-tolerant, and yields about 6,000 jin per mu.

9. Jishu 6-8

Red skin and orange-red flesh, with medium eating quality when cooked. The tuber skin is smooth and the tuber shape is attractive. The tubers are large, the marketable tuber rate is 98.9%, and it is storage-tolerant, with good marketability and high sweetness.

10. Taishu No. 2

The leaves are green, dirty-shaped or with serrated edges; the leaf veins are purple. The stems are thick and short, with many branches, strong growth, and sparse stems and leaves, belonging to a semi-erect type variety. The storage roots form relatively early and are long spindle-shaped; the tubers set in a concentrated manner, and the large and small tubers are uniform. The tuber skin is light red, and the tuber flesh is orange-yellow. After steaming or roasting, the tuber flesh is golden yellow, with high sweetness and a delicate mouthfeel; it is highly palatable and has a chestnut aroma, yielding about 6,000 jin per mu.

The above is an introduction to the top ten sweet potato varieties with the highest sugar content. Sweet potatoes are grown in various parts of our country, and at present the planting area of sweet potatoes in our country is constantly expanding. There are also many processed sweet potato products on the market, such as sweet potato chips, dried sweet potatoes, sweet potato balls, and so on. Do you like eating sweet potatoes with high sweetness?

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