Surprising medicinal values of starchy vegetables


Are you fond of starchy vegetables? Interested to know about the medicinal values of starchy vegetables? Check out this post to get some important information of medicinal values of common starchy vegetables.

Vegetables are an unavoidable part of our diet. Even though some people do not like the taste and texture of some vegetables, it is important to our diet. But the fact is that we are not aware about it. Some vegetables can be eaten as raw while others need to be cooked. In markets, nowadays vegetables are available in the form of cut up, canned, fresh and most of the times in frozen forms.

We are familiar with the fact that there are dark green vegetables, red and orange vegetables, beans and peas etc. There are some vegetables like artichokes, asparagus, avocado, celery, cucumber, cauliflower, cabbage, garlic, eggplant, lettuce, mushroom, onion , okra, radishes and zucchini which never belong to either of the groups mentioned. The common examples of starchy vegetables are Taro root, Plantains, Potatoes, Green Peas, Green Bananas, Corn and Cassava. First lets go through the nutrients present in those starchy vegetables and later we can discuss the medicinal values.

Nutrients present in starchy vegetables

As the name indicates, starchy vegetables are those vegetables with high starch content. Most of the starchy vegetables mentioned above are rich in nutrients like
  • Minerals
  • Vitamins(A,C,E, B6, folate)
  • Dietary fibers
  • Carbohydrates
  • Magnesium
  • Iron
  • Zinc
  • Phosphorus
  • Potassium
  • Manganese
  • Copper

Medicinal values of starchy vegetables

  • Improving digestion:
    The dietary fiber present in starchy vegetable plays an important role in digestion process. When the digestion is done properly, certain conditions like gas, cramping, bloating and even constipation can be prevented. Without doubt, we can say that a well regulated gastrointestinal system can make you healthy thereby reducing the risks of various cancers
  • Preventing Cancer:
    Cancer is a deadly disease which affects lots of people in the world day by day. Some starchy vegetables with high levels of certain vitamins can boost our immune system thereby eliminating certain dangerous free radicals that plays an important role in the development of cancer in human body
  • Lowers the chance of developing Diabetes:
    The presence of dietary fibers in starchy vegetables helps to lower the chance of developing diabetes. Studies have shown that if you are diabetic, fiber rich starchy foods like taro roots can keep your blood in a healthy manner
  • Proper functioning of heart:
    Some essential minerals present in starchy vegetables play an important role in the proper functioning of heart. These minerals can even relive stress and control our blood pressure so that our heart functions in a proper way
  • Makes our skin healthy:
    Some vitamins present in starchy vegetables play an important role to make your skin healthy
  • Good for vision:
    The anti oxidants present in starchy vegetables play an important role in preventing certain free radicals that causes cataract and in turn protects our eyes
  • Preventing Anemia:
    Iron and Copper present in certain starchy vegetables prevents anemia, a term used to signify heamoglobin deficiency. Anemia is considered to be a common blood disorder and in most cases it is caused by dietary deficiency. So if we take foods that contain iron, we can control anemia thereby keeping our body healthy

Conclusion

Even though starchy vegetables are rich in nutrients and are having high medicinal values, due to the presence of high calorie content, extreme care must be taken while you eat starchy vegetables. That means you have to take those foods in moderate conditions only OR otherwise it may cause obesity.


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Comments

Author: umesh22 Mar 2017 Member Level: Gold   Points : 2

Though the starchy vegetables are rich in vitamins and minerals still the fat and obese people may not consume them for the obvious reasons. In those cases these vegetables can be cut in pieces and boiled in water so that some amount of starch goes in water. Then these vegetable pieces can be cooked and can be consumed in small portions by even obese persons.



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