Abstract:The paper studied the distinctive of purple dasheen petiole and green dasheen petiole in nutrition.They were cooked by three methods－boiling，stewing and frying－to compare the changes of nutritional quality after being cooked.The results showed：purple dasheen petiole was higher than green dasheen petiole in the content of moisture，protein，fat，dietary fiber，total phenolic ，but less than green dasheen petiole in the content of reducing sugar，Zinc and Phosphorus.Three kinds of cooking methods all led to the decrease of moisture，protein，reducing sugar，soluble dietary fiber acid and total phenolic.The content of fat had increased significantly after stewing and frying.Three kinds of cooking methods all led to the increase of insoluble dietary fiber.Zinc had a sharp decline after boiling and stewing.Frying dasheen petiole's free radical scavenging ability had a small increase and boiling，stewing's antioxidant activity had a sharp decline.