Total vitamin C (ascorbic acid + dehydroascorbic acid) has been investigated using two methods, the first UV-spectrophotometric method and the second titration method. In the two methods, a blended sample of various fruit and vegetable in Hill region is homogenized with 85% Sulphuric acid-10% acetic acid solution, the effect of bromine water has been added to oxidize ascorbic acid to dehydroascorbic acid with using acetic acid. In this step the excess of percentage of bromine has been removed when added 3-4 drops of 10% thiourea. After coupling with 2,4-dinitrophenyl hydrazine at 37°C temperature two hours the solution has been cooled by using ice bath after that solution must treated with dilute sulphuric acid to produce a red color complex all prepared solution of fruits and vegetables has been measured at maximum absorbance 280nm. The results revealed that ascorbic acid content was very high in Orange and Kiwi while it was very low in Red pepper, Cabbage and Tomato. The comparison between the two methods the spectroscopy method has been preferred to obtain the value of ascorbic acid than the titrimetric method.