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Starchy foods such as potatoes, bread, cereals, rice and pasta should make up about a third of the food you eat, as shown by the eatwell plate. Where you can, choose wholegrain varieties, or eat potatoes with their skins on for more fibre. Starch is the most common form of carbohydrate in our diet.
Corn, peas, parsnips, potatoes, pumpkin, squash, zucchini and yams are all examples of starchy vegetables. Non-starchy vegetables are typically flowering parts of the plant.Lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers and tomatoes are all considered non-starchy vegetables.ou need both starchy and non-starchy veggies in your diet. Both starchy and non-starchy vegetables are an important part of your diet. They offer plenty of fiber, vitamins and minerals, but are relatively low in calories.