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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, white and sweet potatoes, lima and dried beans, and peas are starchy vegetables because of their high carbohydrate concentration. Other vegetables, including beets, carrots, onion, cauliflower, broccoli, and leafy greens, are nonstarchy vegetables because they have insignificant amounts of carbohydrate.