I have always heard growing up that potatoes and corn were “starches” and not “vegetables” so we rarely had them. I love both of those and just took my mom’s word for it that they had little nutritional content. The other day I met a mother of two as she was picking up her children from a friends house. We were just chatting and she said how lucky I was that Summit ate so well as he crammed food down his throat. I slightly corrected here saying that he didn’t eat vegetables unless I hid them in something which made it difficult. I asked her if her children ate vegetables and if so, how she got them to eat them. She said her children ate potatoes, peas and corn really well. I thought to myself that those were starches mainly and not vegetables, but then I wondered what exactly does that mean anyways. Just what exactly are starches and what are their nutritional content? I did a little research…
-“Actually, they’re starchy vegetables, but if you’re needing to categorize it for a diet, it should be counted as one starch serving. Other starchy vegetables are peas, potatoes, plantains, lima beans, baked and dried beans, soybeans, and winter squash (butternut or acorn).
They are referred to as starchy vegetables because they’re higher in carbohydrates than vegetables such as broccoli or cucumbers. In addition to having about 15 grams of carbs per serving, they also average about 80 calories per serving. Non-starchy vegetables average about 25 calories and 5 grams of carbs.
Both types of vegetables do have nutritional benefits. A serving of starchy vegetables (generally 1/2 cup or one small potato or piece of corn) should count as one starch serving.”
-“Hi, Yes, corn is no longer a vegetable and neither is a potato. Here is the low down on veggies…
your green, yellow, orange and red veggies are still veggies and not to confuse you, but tomatoes are not veggies but fruits but they are healthy just the same!
Your squashes, potatoes and corn are starches and constitute as carbs for those of you following a low carb diet. Red potatoes are better than white and eating the skins on is better than taking them off.
You don’t have to give your starches up, just eat in moderation.
Legumes such as beans other than green beans are considered starches according to some diets but in reality, they have much more protein and thereby, qualify as a protein in most diet plans and not a starch. Especially if you are choosing to eat less meats, you should be eating more legumes.
A good plan is to eat a protein with each meal to charge up your metabolism. Fill up on lots of fruits (fresh)/veggies and use ff dressings. Salsa, mustard and horseradish (lite) can be considered almost “free foods” as they help burn cals deep inside. Try to eat your starch/carb foods that contain multigrain or whole wheat if possible and potatoes and corn are not awful foods…they also have fiber which helps you out.
It’s such a science to know what to do…depending on what plan you are following, you will hear something different from everyone. It is not good to eat only protein, only carb, only fruit/veggies. Your body needs a good variety of everything and those that are diabetic can find starches that are healthier than others…good luck!”
-“A good rule of thumb is if it isn’t green, then it doesn’t count as a veggie.”
-“Corn is a grass. It is a grain. Not a vegetable.”