Not all veggies are created equal. Here’s why these reign supreme.
You’ve probably heard the recommendation to fill half your dinner plate with vegetables, but nutritionists definitely weren’t referring to tater tots when they said that.
Dietitians sort vegetables into two main categories: starchy vegetables and non-starchy vegetables. Starches are a type of carb, so it’s no surprise they have a higher calorie count than the non-starchy vegetables. Starchy vegetables, like potatoes and corn, also impact blood sugar levels like sugar, white flour, and other carbs do.
For a healthy diet, nutrition experts recommend focusing on non-starchy vegetables, which are full of fiber and contain heaps of vitamins and minerals. Here are 11 common examples of non-starchy vegetables to add to your diet.
Dark, leafy greens, like kale, collard greens, and spinach
Peppers, from sweet to spicy
Ready to get cooking? Here’s how to make cauliflower fried “rice” for a low-carb meal that tastes just like the real thing.
Non-starchy vegetables. Arlington, VA: American Diabetes Association, 2017. (Accessed on November 17, 2017 at http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/non-starchy-vegetables.html.)
Types of carbohydrates. Arlington, VA: American Diabetes Association, 2015. (Accessed on November 17, 2017 at http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/types-of-carbohydrates.html.)