What's the difference between starchy and non-starchy vegetables?

All types of veggies are beneficial for you and provide your body with a range of micronutrients. Vegetables are a crucial part of a healthy diet, and they are packed full of vitamins, minerals, antioxidants and fiber.

However, vegetables can differ in the types of carbohydrates that they contain. Vegetables can be split into starchy and non-starchy groups.

Starchy vegetables are those that contain a high amount of a complex carbohydrate called starch., which is broken down into glucose inside the body. Starchy vegetables tend to be higher in calories and have a higher glycemic index than non-starchy alternatives.

Examples of starchy vegetables include potatoes, corn, root vegetables and lentils.

Non-starchy vegetables contain less starch and more water. As a result, they’re lower in calories and don’t have as much of an impact on your blood glucose levels as starchy options.

Non-starchy veggies include broccoli, cauliflower, carrots, spinach, lettuce, green beans, peppers, mushrooms and tomatoes.