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Starchy Vegetables and Its Nutritional Benefits |
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What Are Starchy Vegetables?
Starchy vegetables, such as corn, peas and all types of potatoes, are in the starch group because they have more carbohydrate than other, non-starchy vegetables, such as broccoli, green beans and tomatoes.
Myth about Starchy Vegetables and Its Nutritional Benefits
Don't steer away from starchy vegetables because of old-school beliefs about starchy vegetables and their effect on blood
glucose. They don't raise blood glucose any more or quicker than other starches. And they've got some great nutrition assets, such as dietary fiber,
vitamins A and C, and potassium.
For most of the starchy vegetables, ½ cup is one serving or starch exchange. One serving has about 15 grams carbohydrate, 3 grams protein, 0-1 gram fat,
and about 80 calories.
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View Article on How to Select and Cook Corn View Article on How to Buy, Store and Use Sweet Potatoes
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