So, you have probably begun to study separate nutrition, or just starting to be interested in healthy nutrition, you have already run into the question – what kind of starchy and non-starchy vegetables are these. To begin with, starch is a polysaccharide, a complex carbohydrate. You can learn more about him even from simple textbooks. The bottom line is that starch is a carbohydrate, and when viewed from the side of separate nutrition, starch-containing products cannot be combined with protein products.
Therefore, it is so important to know what starchy and non-starchy vegetables are, which are so often mentioned in the compatibility table of separate food products. Starch – a product necessary primarily for the brain and muscles. What makes the answer to the question what starchy and non-starchy vegetables are even more valuable. But let’s get down to the very distinction between starchy and non-starchy foods.
- Legumes: peas, beans, lentils, chickpeas;
- Jerusalem artichoke;
- Sweet potato;
- Roots of celery, horseradish and parsley;
There are also moderately starchy vegetables in which starch is present, but in much smaller quantities, as, for example, in potatoes or beans.
Moderately starchy vegetables:
The list of non-starchy vegetables that go well with both protein and carbohydrate products is wider than the list of starchy vegetables. Moreover, proteins and fats, in combination with non-starchy vegetables, break down more correctly and more easily.
Tomatoes are separate from other vegetables – they are extremely saturated with acids, and are in their dietary characteristics closer to pomegranate and citrus. It is clear that all, starchy and non-starchy vegetables are valuable in their rich composition of vitamins, acids, pectins, trace elements, fiber, regardless of whether they contain starch or not. Therefore, they must be present in large quantities in the diet.