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Starchy Carbs

What are they?

The carbohydrate typical of the plant world, starch, is the main constituent of those foods and products that are referred to as starchy, starchy carbohydrates or just simply starchy carbs.

They are a form of reserve energy for plants which in order to perform vital and reproduction functions accumulate starch, to cope with winter (see tubers, potatoes) or to allow the seed germination and the development of the new born plant.

Which are they?

The cassava (tropical tuber), the seeds of cereals (wheat, corn, rice, barley, oats ...) and buckwheat, the food products derived from them (flour, starch, biscuits, rice, bread, pasta, cereals for breakfast, polenta ...) are among the best known starchy foods; legumes also represent a source of starch despite being listed among protein foods for their generous protein content.

Starchy carbohydrates have therefore a nutritional role, there are aspects to take into consideration (as excess and benefits / or not for health), advantages and disadvantages ... with regard to all that soon articles in depth.

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