1, with different tastes.

Yellow potato: Yellow potato is soft and waxy, which is more suitable for stewing and is also a good material for making potatoes.

White potato: crisp sweet potato, which is more suitable for frying and cold mixing than stewing and boiling.

2. Nutritional differences under different uses.

Yellow potato: the starch content of yellow potato will be higher, so it will not be too concerned about the loss or destruction of nutrients during cooking.

White potatoes: Because the starch content of white potatoes is relatively low, attention should be paid to the loss or destruction of nutrients during cooking.

3. It is the difference in taste.

Yellow potato: Yellow potato has a high starch content, so it will be soft to eat and taste a little rustling.

White potatoes: White potatoes are just the opposite. Because of their low starch content, they taste crisp.