2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Both starchy and non-starchy vegetables are an important part of your menu. Vegetables supply the body with many minerals, vitamins, fiber and very few calories.
The difference between the two types of vegetables is in the amount of starch they contain. Starchy vegetables have a higher amount of starch, respectively, contain more calories, because starch is a type of carbohydrate.
It has been studied that each portion of starchy vegetables has three times more carbohydrate content than non-starchy ones.
Carbohydrates in the body
Since carbohydrates are important for energy, most of the caloric intake - about 45 to 65%, should be from these foods. If you usually consume about 1600 calories a day, then 180-260 grams in total per day should be carbohydrates.
Types of vegetables
Starchy vegetables include several types of roots, bulbs and grains. Corn, pumpkin, peas, parsnips, potatoes - they are all representatives of starchy vegetables.
Starchy vegetables are usually from the flowering part of the plant. These are lettuce, asparagus, broccoli, cauliflower, cucumbers, spinach, mushrooms, onions, peppers and tomatoes.
Cooking starchy and non-starchy vegetables
Starchy vegetables should be cooked before eating, unlike non-starchy vegetables, which can be eaten raw. You can also prepare them. If you are not a fan of raw food, you can steam them, so you will have another warm appetizer.
Carbohydrate content
Starchy vegetables provide us with about 15 grams of carbohydrates per serving, and non-starchy ones usually weigh less than 5 grams. Since the latter can be eaten both raw and cooked, one cup of a portion of non-starchy raw vegetables is equivalent to half a cup of cooked non-starchy vegetables.
Calories in vegetables
Because starchy vegetables are higher in carbohydrates, the calories in one serving are about 80. In a serving of non-starchy vegetables, the calories reach 25.
While non-starchy vegetables do not affect blood sugar, starchy ones raise it. Diabetics should be especially careful with their amount. Starchy vegetables support the growth process by recharging the body with a lot of energy. Starch-free ones can be taken in unlimited quantities, as they contain fiber, which helps good digestion.
Both types of vegetables are important for our daily menu and it cannot be said that some are more useful than the other.
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