The separation of vegetables into two types - starchy and non-starchy - is quite arbitrary and is based on the amount of this substance in a plant product. Due to the fact that there are no clear separation criteria, some nutritionists also call the third (or intermediate) category of vegetables - moderately starchy.
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The main differences between starchy and non-starchy types of vegetables
Nutritionists divide vegetables into two types for one reason - for the breakdown of starch in the human digestive tract, the body requires an alkaline environment, while, for example, protein is best absorbed in an acidic environment. Therefore, if you consume both protein-rich and starch-rich foods, some of them will be "utilized" in the digestive tract faster and the other slower, which is very important for people with certain diseases.
Insufficiently processed starch can also be transformed into easily accessible fats, so undesirable for the thighs and sides, as a "trigger" for a set of extra pounds.
The best example of such a dish, which contains proteins and starch, is a very common potato with meat in Russia.
On the contrary, vegetables from two lists or tables, separated by the principle of the degree of starchiness, are perfectly combined with each other. For example, potatoes plus cabbage, potatoes plus parsley, or a combination of other products.
Vegetables with a lot of starch also easily refute the rule that the more they are, the better it will be for a person. For example, a large number of potatoes can only negatively affect the digestive tract and the human body. If you are in a situation where, in addition to starchy vegetables, you have no alternative, they must be carefully processed.
An excellent processing method is a steam bath, which removes excess starch, but retains all the necessary vitamins and minerals.
Legumes should also be mentioned, which a certain part of people consider low-calorie foods. In fact, almost all of them are very difficult for the stomach, having about 45% starch and about 25% protein. That is why they need to be thoroughly soaked (this process will at least slightly reduce the amount of starch), and also be consumed with vegetable oil or low-fat sauces.