Do Yukon Gold Potatoes Have Vitamin C? Unearthing the Nutritional Truth

November 29, 2025 •

2 min read

Historically, potatoes were a crucial defense against scurvy due to their high vitamin C content. Today, many people wonder, do Yukon Gold potatoes have vitamin C? The answer is a resounding yes, and they provide a significant portion of the Daily Value for this essential nutrient.

Quick Summary

Yukon Gold potatoes are a robust source of vitamin C, an antioxidant important for overall health. Cooking methods and storage time affect retention, with baking and microwaving best for preservation.

Key Points

Excellent Source: A medium Yukon Gold potato is an excellent source of vitamin C, providing around 30% of the recommended daily value.
Antioxidant Power: The vitamin C in potatoes acts as a powerful antioxidant, supporting immune function, wound healing, and collagen production.
Cooking Method Matters: High-heat, high-water methods like boiling cause significant vitamin C loss, while baking and microwaving retain the most.
Store Properly: Vitamin C levels in potatoes decline over time in storage, with the highest concentration found in freshly harvested tubers.
Flesh, Not Skin: The majority of the vitamin C is concentrated in the potato's flesh, though cooking with the skin on helps overall retention.
Scurvy Preventative: Historically, potatoes were a crucial and reliable source of vitamin C that helped prevent scurvy, especially in populations with limited access to fresh produce.
Maximize Retention: To preserve vitamin C, cook potatoes in their skins using dry-heat or minimal-water methods like baking or microwaving.

Yes, Yukon Gold Potatoes Are an Excellent Source of Vitamin C

Yukon Gold potatoes are considered an excellent source of Vitamin C. A medium-sized (5.3 oz) potato with skin can provide about 27 mg of vitamin C, contributing 30% or more of the Daily Value. This amount is comparable to a medium tomato. The majority of vitamin C is in the flesh, but cooking with the skin helps retain it.

The Historical Significance of Potatoes and Scurvy

Potatoes played a key role in preventing scurvy for centuries due to their storable vitamin C content, especially when other fresh sources were unavailable. The disease saw a significant decline in areas that adopted widespread potato cultivation. For a detailed history of potatoes and scurvy, see the linked National Institutes of Health article.

The Health Benefits of Vitamin C from Potatoes

Vitamin C in Yukon Gold potatoes acts as a powerful antioxidant, protecting cells from damage. It is also crucial for collagen production, immune system support, and enhancing iron absorption from plant-based foods.

Factors Affecting Vitamin C Content

Several factors influence the vitamin C content in potatoes:

Storage: Vitamin C levels decrease over time, particularly in the first few months after harvest.
Cooking Method: As vitamin C is water-soluble and heat-sensitive, cooking methods impact retention. Methods using less water and lower heat are better for preservation.

Comparison of Vitamin C Retention by Cooking Method

Research indicates varying vitamin C retention based on cooking method:


Cooking Method	Vitamin C Retention (Approx.)	Why It Happens
Microwaving	> 90%	Minimal water and short time.
Baking (with skin)	72-85%	No water leaching, some heat loss.
Steaming	~70-90%	Minimal water exposure.
Frying	51-85%	High heat, but shorter times can help.
Boiling (with skin)	66-84%	Vitamin C leaches into water.
Boiling (peeled)	33-68%	More leaching due to increased surface area.

Tips for Maximizing Your Potato's Vitamin C

Prioritize baking, microwaving, or steaming over boiling.
Cook with the skin on to help retain nutrients and add fiber and potassium.
Consume potatoes sooner rather than later after purchase for higher nutrient levels.
Opt for fresh potatoes over processed products, which generally have lower vitamin C.
If boiling, consider using the cooking water in other dishes to capture leached nutrients.

Conclusion

Yukon Gold potatoes are a valuable source of dietary vitamin C, offering both historical significance and ongoing health benefits. By choosing fresh potatoes and employing cooking methods like baking or microwaving with the skin on, you can effectively maximize their nutritional contribution to your diet.

Frequently Asked Questions

Yes, a medium Yukon Gold potato is considered an excellent source of vitamin C, providing about 30% of the recommended daily value, which is comparable to other well-known sources.

A medium, skin-on Yukon Gold potato (approximately 5.3 oz) contains around 27 milligrams of vitamin C.

Most of a potato's vitamin C is found in its flesh, not the skin. While the skin does contain some, peeling a potato does not remove the majority of the vitamin C content.

Microwaving and baking are the best methods for retaining vitamin C because of their minimal use of water and shorter cooking times. Steaming is also a good option.

Yes, a potato's vitamin C content decreases during storage, with a significant amount lost within the first few months after harvest.

Potatoes were a crucial food source for preventing scurvy among sailors and other populations because they were readily available, could be stored for extended periods, and contained significant amounts of vitamin C.

Yes, in addition to vitamin C, Yukon Golds are a good source of other nutrients, including potassium and vitamin B6.

No, the vitamin C content can vary significantly between different potato varieties due to factors like genetics and growing conditions. Yellow-fleshed varieties often have higher levels than white-fleshed ones.

For maximum vitamin C, eat freshly purchased potatoes that are baked or microwaved with their skin on. Using minimal water and cooking for a shorter time helps preserve the nutrient.