- While all vegetables contain nutrients essential to our well-being, they can be grouped into starchy and non-starchy categories.
- Veggies with less starch typically have fewer calories and carbohydrates and more fiber.
- Our bodies absorb low-starch vegetables more slowly than starchy vegetables, helping to control blood sugar.
- Non-starchy vegetables are also associated with weight loss.
- Mushrooms, brussels sprouts, green beans, cauliflower, and leafy greens are examples of non-starchy vegetables.
The next time you’re in the produce aisle, consider filling your basket with a variety of non-starchy vegetables. All veggies offer nutritional rewards, but ones low in starch typically have fewer carbohydrates and calories, and more water and fiber.
Explore the benefits of non-starchy vegetables below. We’ll highlight ones that deserve a spot on your plate and provide ideas on how to prepare them to add variety and interest to your meals.
Benefits of Non-Starchy Vegetables
Starches are a type of carbohydrate that the body breaks into glucose for energy. Vegetables that are light on starch have fewer carbohydrates and calories.
Starchy vegetables, such as potatoes, yams, corn, and peas, contain about 15-grams of carbohydrates per serving. Non-starchy vegetables, including brussels sprouts, radishes, asparagus, and broccoli, contain about 5-grams of carbohydrates per serving.
- They contain more water and fiber to help keep you full.
- They’re absorbed more slowly and don’t cause as rapid a rise in blood sugar.
- They have fewer calories and may help with weight loss, according to researchers at Harvard’s School of Public Health.