Starchy & Non-Starchy Vegetables
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Vegetables are full of nutrients that are necessary for the body to function and be healthy. Most diets highly recommend eating a large dose of vegetables every day to get the vitamins and minerals you need. They also mention two different types of vegetables, starchy and non-starchy.
Starch is a form of carbohydrate that is made up of a chain of sugar molecules. Starchy vegetables are those that are carbohydrate dense. Most vegetables have some carbs, however, low-carb diets particularly shun starchy veggies.
Non-starchy vegetables have fewer carbohydrates and are safe for most low-carb diets.
- Sweet potatoes
- Bananas (considered starchy by the U.S. Department of Agriculture)
- Brussels sprouts
- Greens (collard, kale, mustard, turnip)
- Salad greens (chicory, endive, escarole, lettuce, romaine, spinach, arugula, radicchio) watercress)