Starchy and non-starchy vegetables: complete list in and description

The largest percentage of starch content is characteristic of root crops and large grains, which accumulate nutrients to continue growth and provide a “food supply” to the plant embryo. The most “pronounced starchy” vegetable is undoubtedly potatoes – starch can represent up to 1/5 of the tuber volume! That is why for those who want to lose weight, nutritionists recommend first of all to give up potatoes.

Starchy vegetables are recommended, if consumed, then only in combination with green non-starchy vegetables, fats (both vegetable and animal), avoiding the gastronomic tandem with proteins, sugar and acid. The rule is: one meal – one kind of starchy vegetables.

Non-starchy vegetables are the basis of the right menu! Products from this list are perfectly combined with all types of starchy and protein foods, they are perfectly absorbed and do not create any problems for either the gastrointestinal tract or the waist. Milk is the only unwanted companion for non-starchy vegetables, and you should avoid not only the usual whole, but also sauces based on it (such as, for example, bechamel).

Cauliflower the founder of separate nutrition, Herbert Shelton, attributed it to moderately starchy vegetables, on the one hand, in terms of compatibility and dietary properties, referring it to non-starchy counterparts, and on the other, noting that, nevertheless, cauliflower should be eaten a little, and best of all together with fats. Shelton’s followers have expanded the list of moderately starchy vegetables to include new members who, while starchy, are not in criminal quantities. Please note that eggplant in different interpretations can also refer to both non-starchy and moderately starchy vegetables. (see tables below).

Shelton found that the main nutritional characteristic of a tomato is its acidity, not its starch content. Due to the high percentage of citrus, malic and oxalic acids in the composition, red-cheeked tomatoes are sour foods, and they cannot be eaten with anything starchy, but they can be eaten with leafy vegetables and fats.

Using our lists, you can easily navigate the variety of vegetables, choosing effective products for weight loss and keeping fit. And the detailed rules for combining components can be found in the product compatibility table for the separate feeding system.

Starchy vegetables: the complete list

rutabaga

Corn

Carrots

Beetroot

Ripe (dry) beans, excluding soybeans

Ripe (dry) peas

Courgettes

Patissons

Potatoes (all types and varieties, including sweet)

Chestnuts 

Edible plant roots (horseradish, parsley, parsnip, celery)

Pumpkin (round, autumn ripening)

Jerusalem artichoke

Radish

Radish

Moderately starchy vegetables

In the interpretation of Herbert Shelton

Cauliflower

In an extended interpretation

Turnip

Carrots

Eggplant

Beetroot

Zucchini

Soybeans (sprouts and beans)

Non-starchy vegetables: a complete list

Eggplant

Broccoli

Brussels sprouts

Mustard

Green pea

Chinese cabbage

kohlrabi

Cabbage (white cabbage, red cabbage, savoy cabbage, garden cabbage, fodder)

Watercress and watercress

Asparagus

Summer gourd (oblong yellow)

Lettuce and other types of lettuce

Turnip greens and other terrestrial green parts of edible plants

Beet Leaves and Beetroot (Swiss Chard)

Onions (onions, shallots, leeks, chives, leeks)

Cucumber

Dandelion greens

Okra

Okra

Parsley (herbs) and other table herbs

Bamboo shoots

Rape (greens)

Celery (greens)

Bell pepper

Tsikoriy

Garlic (herbs and cloves)

Spinach

Sorrel