Abstract: Main agronomic characteristics, quality criteria, and genetic diversity of 10 varieties of yam (Dioscorea polystachya) found in Fujian and Iron Yam (Dioscorea opposita) introduced from overseas were compared. The results showed that Dehua Qinfeng and Mingxi varieties had the properties of high yield, pleasing taste, white color, and being not easily oxidized after peeling, which were considered suitable for processing applications. Whereas, Dehua Ziwei yam had the highest amino acid content among all tested samples, with appealing taste and a yield only next to that of Dehua large yam. According to the ISSR cluster analysis on genetic diversity, these tested varieties were classified into 4 categories. A comprehensive evaluation on them concluded that Dehua Qinfeng, Mingxi and Dehua Ziwei yam were potential candidates as a raw material for value-added processed products.