Abstract: In this study, the basic nutrients, textures and volatile flavor compounds of 11 varieties of yams were analyzed using various analytical and measurement methods, and an evaluation model was established. The study revealed variations in the nutritional quality of the 11 yam species, highlighting both varietal and regional differences. The protein content of different yams ranged from 6.53% to 17.45%, polysaccharide content from 1.21% to 15.96%, fat content from 0.63% to 2.39%, total starch content from 52.03% to 82.01%, allantoin content from 3.16~11.5 mg/g, total saponin content from 0.66% to 10.47%, the ranking of trace element content was as follows: K>Fe>Mg>Ca>Na>Zn, the total amino acid content was 17.2%~74.85%, among which the essential amino acid/total amino acid was 23.22%~32.93%, which was slightly lower than the FAO/WHO ideal protein standard. Texture analysis results showed that iron stick yam had a relatively soft, glutinous, and smooth overall taste. A total of 64 volatile compounds were detected in the 11 types of yams, with higher contents of alcohols (0.64% to 85.04%) and aldehydes (1.76% to 28.12%). The content of volatile compounds varied greatly, the relative content of volatile components in Hebei hemp yam was the highest, while that in Chaoshan yam was the lowest. Correlation analysis results revealed significant correlations between different nutritional components and between nutritional components and texture characteristics. Principal component analysis results indicated that the top three in overall nutritional quality were Henan iron stick yam, Shandong Jiaxiang slender hairy yam, and Hebei hemp yam. The results of this paper indicate that the nutritional components, texture characteristics, and volatile components of yams from different regions vary, providing a reference basis for the processing and development of related yam products.