Starchy

Starchy refers to the quality or state of being rich in starch, a type of complex carbohydrate found in certain foods. Starchy foods are a major source of energy in the human diet and are consumed widely across the globe.

Overview

Starch is a polysaccharide produced by most green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.

Starchy foods are often categorized as either 'unrefined' or 'refined'. Unrefined starchy foods are those that have not been processed, and so contain all parts of the grain — including the germ, endosperm, and bran. Examples of unrefined starchy foods include brown rice, whole grain bread, and whole wheat pasta.

Refined starchy foods, on the other hand, have been processed to remove the bran and germ. This process gives the food a finer texture and improves its shelf life, but it also removes dietary fiber, iron, and many B vitamins. Examples of refined starchy foods include white bread, white rice, and white pasta.

Health implications

Starchy foods, particularly unrefined ones, are a good source of energy and nutrients in the diet. They are low in fat and high in fiber, which can help to maintain a healthy weight and digestive system.

However, not all starchy foods are equally beneficial. Refined starchy foods, for example, can lead to rapid spikes in blood sugar levels, which can increase the risk of type 2 diabetes and other health problems.

It is therefore recommended to choose unrefined starchy foods where possible, and to balance the intake of starchy foods with fruits, vegetables, and proteins for a healthy diet.

See also

• Carbohydrate
• Dietary fiber
• Glycemic index
• Whole grain

Starchy Resources
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