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Starchy vegetablesVerywell Health
•62% Informative
Starchy vegetables, like potatoes, have a higher carbohydrate (carb) content, typically around 1530 grams of carbs per serving.
Non-starchy vegetables are lower in carbs and higher in fiber, helping to promote satiety (a feeling of satisfaction) with fewer calories and a lesser impact on blood sugar levels.
The higher carb content in starchy vegetables can lead to quicker blood sugar and insulin spikes than non-starch vegetables, but this doesn't mean you should avoid them.
Incorporating both types of vegetables into your diet can provide nutrients and energy.
Many people prefer to eat them roasted, baked, or boiled to preserve nutrients like potassium and vitamin C.
Non-starchy vegetables are often best steamed, sautéed, or eaten raw to maintain their crispness and high vitamin content.
Overcooking non-starchies can result in nutrient loss, especially for water-soluble vitamins like Vitamin C.
VR Score
43
Informative language
34
Neutral language
58
Article tone
informal
Language
English
Language complexity
63
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
detected
Known propaganda techniques
not detected
Time-value
long-living
External references
5
Source diversity
1
Affiliate links
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