What vegetables are starchy and which are not

Starch is a complex carbohydrate that is produced in plants under the influence of sunlight. It is needed by the body for energy, the formation of tissues and muscles, the normal functioning of the brain. That's why products containing starch, should be periodically included in the diet. Among them, the most useful vegetables.

Vegetables with a high starch content

Starch is found in all root vegetables. It is considered that most of this substance in the potato. However, this is not the part of this product is only 16 to 18% starch. In French fries and potato chips, the amount of starch increased significantly. But in mashed and boiled potatoes it only 11-14%.

However, let's be honest, potatoes are increasingly belongs not to the vegetables, and cereals. The same applies to beans, which some assign a place among vegetables, and others – among legumes. In any case, the amount of starch in them can reach 44%. To starchy vegetables include cauliflower, Jerusalem artichoke, sweet potato, squash. This substance found in the roots of greens: celery, parsley, horseradish. And, of course, there is the starch in the turnip and rutabaga.

According to the rules of food combining, starchy foods are perfectly combined among themselves and with non-starchy vegetables. Also they are useful to use in conjunction with fats that help the starch is better absorbed in the body. But with protein products starchy vegetables together is forbidden, as for breaking down first in the stomach requires an acidic environment, and for splitting the second – base.

Moderately starchy vegetables

Moderately starchy vegetables include beets, carrots, pumpkin, squash, turnips and eggplant. The starch content in them rarely reaches 2%. However, beets and carrots was prohibited in food with diabetes, excluding consumption of a product with high content of sugars and carbohydrates. And the zucchini, pumpkin and eggplant are among the most low-calorie vegetables, besides they are high in fiber that are beneficial to the digestive process.

Non-starchy vegetables

In all the other vegetables starch absent or present in a very minimum quantity. Among them: cucumbers, tomatoes, different types of onions, bell peppers, green beans, cabbage, Brussels sprouts and broccoli, asparagus and artichokes. To non-starchy vegetables include made and all herbs: parsley, cilantro, arugula, dill, sorrel, green part of the celery, all kinds of lettuce.

Such products can be safely consumed each other with starchy vegetables and even protein foods. Of these vegetables make a great side dish to meat and fish. But it is best to eat them raw – then the body will get more vitamins and minerals from these foods.