Taro is not a potato.

Taro and potatoes are two different things. Alias: taro, taro, etc., family belongs to Araceae, genus Taro, plant kingdom, Angiosperm, Monocotyledon, class Alisma, Araceae, genus Taro. Synonyms: squatting owl ("Historical Records"), taro Kui ("Han Shu"), taro root ("Han Shu" Yan Shigu's annotation), Tu Zhi ("Bie Lu"), taro milk ("How to Plant Taro") , taro ("Chinese Medical Dictionary").

Taro likes high temperature and humidity, is not drought-tolerant, and is relatively shade-tolerant. It has the characteristics of an aquatic plant and can be cultivated in paddy fields or dry land. The root system has weak absorptive capacity and requires sufficient water throughout the growth period; it has wide adaptability to soil, and fertile, deep, clay soil with strong water retention capacity is suitable; seed taro begins to germinate at 13 to 15°C, and the suitable growth temperature is above 20°C, and bulbs It is formed under short-day conditions, and the optimal temperature for development is 27 to 30°C.

Taro is native to India. In my country, it is planted most in the Pearl River Basin and Taiwan Province, followed by the Yangtze River Basin, and is also grown in other provinces and cities.

Extended information:

The starch content in taro tubers reaches 70%. It can be used as both food and vegetables. It is a tonic suitable for all ages and is a vegetarian diet in autumn. A treasure. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Chinese medicine believes that taro is sweet, pungent, and mild in nature and enters the intestines and stomach. It has the effects of benefiting the stomach, widening the intestines, laxative and dispersing stagnation, tonifying the liver and kidneys, and replenishing the marrow.

Taro is rich in nutrients and contains a large amount of starch, minerals and vitamins. It is both a vegetable and a grain. It can be cooked, dried or milled. Since the starch particles of taro are small, only one-tenth of potato starch, its digestibility can reach 98.8%. In terms of taro processing, it can be made into taro powder and taro paste filling to extend the storage.

Reference: Baidu Encyclopedia--Taro