High Starch Vegetables To Avoid When Eating Low Carb – Special Report

High Starch Veggies

A low carb diet has long been used to lose weight and stay healthy. This diet is simply titled; it involves eating very few carbohydrates. Although it must be said that we need carbohydrates, eating less of them can have some benefits to our health.

Starchy foods like rice, pasta, and potatoes have the most glycemic load, meaning they cause blood sugar spikes, obviously, cutting down on these foods would inevitably lead to a lower carb intake.

Vegetables are some of the best carbs, however when starting a low carb lifestyle, there are certain ones we need to avoid, and some of these may seem to go against our common sense.

However, there is a very good reason for avoiding these starchy vegetables when following a low carb diet.

Say No To Starchy Vegetables

As a general idea, you need to avoid the vegetables that are high starch. The obvious culprit is the potato; we all know potatoes are starchy but there are others…

  • Peas
  • Corn
  • Beets
  • Squash
  • Plantain
  • Beans
  • Parsnips
  • Yucca
  • Pumpkin
  • Yams
  • Sweet Potatoes
  • All root vegetables

Typically, all starchy vegetables need to be cooked, unlike non-starchy varieties than can be eaten raw, such as spinach, tomatoes, and mushrooms.

Spinach (a low starch and allowed vegetable) contains 0.1g of carbs per half a cup. Compare this to the parsnip, which contains 12.1g of carbs per half a cup.

The vegetable with the highest carb and therefore starch rating is the fresh yucca, which has an absolutely huge amount of carbs at 37.2.

The potato is the king of starch, scoring a 100 on the GI scale (glycemic index).