It’s true what they say! Vegetables are extremely important. They are absolutely packed with disease-fighting properties including fiber, vitamins, minerals, and thousands of powerful phytochemicals. In fact, the USDA states that the average adult needs between 3-5 cups of vegetables every day in order to prevent or manage chronic disease! This recommendation includes a variety and combination of both “starchy” and “non-starchy” vegetables in order to meet ALL of your nutrient needs.
Since starch is a type of complex carbohydrate, starchy vegetables have gotten a bad rap over the years, which is a concern for those who need or prefer to monitor their carb intake. In this article, we will address the pros and cons of starchy vegetables, starchy vegetable examples, and ideal preparation methods.
Vegetables are considered to be starchy when their starch content is high enough to reach close to one serving of carbs per standard serving size. One serving of carbs is considered 15 grams. See the list below for a list of serving sizes of the most common starchy vegetables:
Different methods of preparation are known for changing the flavor of the same food. For example, some people don’t care for steamed broccoli, but love it when it’s roasted!
How you prepare your vegetable matters for flavor, but also nutrition! When choosing a cooking method, consider the amount of fat, salt and sugar you use. Also play around with different healthier methods of preparation to find your favorites! See the table below for examples of the healthiest way to prepare your veggies.
If you are having trouble balancing your diet including a variety of vegetables or struggle to cook due to physical limitations, ask your dietitian nutritionist to help find the way to reach your vegetable intake target. Send a message in your iHealth Unified Care app today!