Some nutrition experts recommend choosing “non-starchy” vegetables instead of “starchy vegetables” for optimal health. See why I believe both kinds of veggies are important for kids.
Have you ever heard of “starchy” and “non-starchy” vegetables? If you have, you might be confused about these two categories, and what they mean for your health.
To make things even more confusing, some nutrition experts recommend AGAINST eating starchy vegetables, arguing that non-starchy vegetables provide a higher concentration of vitamins and minerals.
Read on to learn how these two kinds of veggies are different–and how they’re similar. And find out why I believe BOTH kinds of veggies belong in your kids’ diet (and your own!)
What Are Starchy and Non-Starchy Vegetables?
Vegetables are labeled “starchy” when they contain more carbohydrates and more calories compared to other (“non-starchy”) vegetables. Here’s a list of common vegetables in the “starchy” category: corn, peas, potatoes, zucchini, parsnips, pumpkin, butternut squash and acorn squash.
The non-starchy vegetables category is much larger and includes veggies like spinach, celery, broccoli, radishes, onions, garlic, tomatoes, cucumbers, carrots and beets.
Non-starchy vegetables deliver a powerful punch of vitamins, minerals and phyto-nutrients. Many veggies in this class (like broccoli, onions and tomatoes) provide a wealth of…