Carrots, potatoes, and sweet potatoes belong to the root or stem category

Carrots belong to the roots, potatoes belong to the stems, and sweet potatoes belong to the roots. In botany, the underground parts are divided into two categories based on morphology and function: roots and stems. Roots are responsible for absorbing water and nutrients, while stems are responsible for transporting and storing nutrients.

1. Radish

Radish is a typical fleshy taproot, formed by the enlargement of the main root, and its main function is to store nutrients. Its skin is thin and brittle, and its interior is rich in water and carbohydrates, containing active substances such as glucosinolates. Carrots extend downwards during their growth process and have small lateral roots on their surface, which are typical characteristics of roots. Common white radishes, green radishes, and carrots all belong to this category.

2. Potatoes

Potatoes are a type of abnormal tuber, belonging to the swollen part of underground stems. It has bud eyes on its surface that can germinate new plants, and has the characteristics of stem nodes and internodes. Potatoes mainly store nutrients such as starch and have reproductive functions. From a botanical perspective, the tubers of potatoes belong to the same abnormal organ of stems as ginger and taro, which distinguishes them from true root vegetables.

III. Sweet Potato

Sweet potatoes are storage roots of Convolvulaceae plants, formed by the enlargement of lateral or adventitious roots. Its surface can produce adventitious buds, but it is different from the bud eye structure of potatoes. Sweet potatoes are rich in starch, dietary fiber, and carotenoids, and are often used as staple foods in tropical regions. From an anatomical perspective, sweet potatoes do not have nodes or internode differentiation, which fully conforms to the biological definition of roots and belongs to the storage root type along with cassava and yam. Carrots and sweet potatoes can be paired with root vegetables in daily diet, while potatoes are recommended as a staple food to replace some grains. Root and stem foods generally contain dietary fiber and various vitamins and minerals. It is recommended to use steaming to preserve nutrients and avoid high-temperature frying. Those with weak gastrointestinal function need to control their intake, and diabetes patients should pay attention to the glycemic index of potatoes and sweet potatoes. Different seasons can rotate the selection of root and stem based ingredients to ensure balanced nutrition.