Starch sources are an important part of many diets, and two common sources are taro and potatoes. Taro, which is also known as eddoe, dasheen, or cocoyam, is a root vegetable that is native to Southeast Asia and is often used in Asian cuisine. It is a starchy vegetable that can be boiled, steamed, or mashed. Potatoes, on the other hand, are a tuberous crop that originated in South America and are now widely cultivated around the world. Potatoes are a versatile ingredient that can be boiled, baked, fried, or mashed. Both taro and potatoes are excellent sources of starch and can be used in a variety of dishes.