Potatoes are underground tuber vegetables, which contain more dietary fiber and starch, but the content of vitamin C is not very high. Green leafy vegetables and colored vegetables contain higher vitamin C, and the darker the color, the higher the content.
Vitamin C, also known as vitamin C, is a polyhydroxy compound with the chemical formula of C6H8O6. Its structure is similar to that of glucose, and two adjacent enolic hydroxyl groups at the second and third positions in the molecule are easy to dissociate and release H+, so it has the nature of acid, also known as ascorbic acid. Vitamin C has strong reducibility and is easily oxidized to dehydrovitamin C, but its reaction is reversible. Ascorbic acid and dehydroascorbic acid have the same physiological function. However, if dehydroascorbic acid continues to oxidize to diketones, the reaction will be irreversible and lose its physiological function completely.
Vitamin C has an ethylene glycol structure, a lactone ring and two chiral carbon atoms. Therefore, vitamin C is active not only in nature, but also in optics.