Such different vegetables: a list of vegetables with starchy and non-starchy

In the diet of every healthy person must include vegetables. The list of cultivated vegetables is extremely wide and includes many dozens of names. But not all vegetables can be combined in nutrition with other food groups.

Adherents of separate nutrition conditionally divide the vegetables into starchy and non-starchy. This is done to determine compatible and incompatible products.

Non-starchy vegetables

Their list includes such vegetables as cucumbers, gherkins, cabbage (white, Brussels, red, broccoli), Bulgarian pepper, asparagus, pepper, turnips, onions and others.

In nutrition, they can be combined with fish, meat, fruits, greens and fats. Non-starchy vegetables perfectly combine with starchy vegetables.

The list of non-starchy vegetables is broader than that of starchy ones. This is due to the fact that it includes a variety of greenery. This parsley, leaf lettuce, watercress, dill, basil, celery, lettuce, rhubarb, portolac, leek, dandelion and nettle leaf, sorrel, asparagus, arugula, and so on. Nekrakamistye vegetables are combined with many other food products and are an essential part of healthy food systems.

With separate nutrition, only combinations of non-starchy vegetables and dairy products are inadmissible.

Starchy vegetables

The list of starchy vegetables is: eggplant, zucchini, carrots, green peas, pumpkin, beets, radish, turnip, squash, corn, rutabaga, Jerusalem artichoke, parsley roots, celery and horseradish. The list of products with which they excellently combine includes non-starchy vegetables.

The list of vegetables that are rich in starches includes cauliflower, which is not entirely obvious. When eating starchy vegetables, it is necessary to supplement food with non-fat fats (cream, sour cream, vegetable oil). With this addition, these products are useful for the human body and are well absorbed.

It is not recommended to use starchy vegetables in combination with protein products such as meat, eggs, milk and fish. In addition, it is undesirable to use them simultaneously with fruits and sugar.

Special Products

A special place in the classification of vegetables is given to tomatoes. These vegetables are especially rich in acids. By combining, they are similar to some fruits, such as pomegranates or citrus fruits.

We examined two classes of vegetables. And in which of them is our favorite potato? According to nutritionists, it does not apply to vegetables, but is on the list of starchy foods, like cereals.

Intermediate link between the considered groups of vegetables with separate nutrition are legumes. Most beans, like cereals, have a high content of starch. For example, beans, dried peas and lentils have up to 45% of starches, but contain a lot of vegetable protein. Therefore, for digestion, legumes and cereals are heavy food. Only soybeans among legumes contain only 3% of starches.

Any vegetables, the list of which make up both considered groups of vegetables, is better for eating raw or after steam processing. Only with such preparation, all the necessary mineral nutrients, vitamins and fiber remain in them.