Starchy foods are an important source of energy. After they are eaten, they are broken down into glucose, which is the body’s main fuel, especially for our brain and muscles. Starchy foods provide important nutrients to the diet including B vitamins, iron, calcium and folate.

Starchy foods are a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins.

Foods high in starch include:

• Starchy vegetables like peas, corn, lima beans, and potatoes.
• Dried beans, lentils, and peas such as pinto beans, kidney beans, black eyed peas, and split peas.
• Grains like oats, barley, and rice. (The majority of grain products in the US are made from wheat flour.

The value of this procedure is easy to understand. Firstly, the most soluble carbohydrates are removed from the rice, so sugar loading is decreased. Secondly, decrease in the food’s Kapha content as a result of reduction of easily available carbohydrates decreases tendencies to constipation, and improves elimination.

Though white rice is more processed, it’s not necessarily bad. Most white rice in the US is enriched with vitamins like folate to improve its nutritional value. Additionally, its low fiber content may help with digestive issues. However, brown rice is ultimately healthier and more nutritious.

Quinoa contains high content of fibre. Hence, if you suddenly start consuming too much of fibre, your digestive system might not be able to digest it.

Quinoa is a seed of an edible plant. A study by Harvard Public School of Health stated that eating a bowl of quinoa daily may reduce the chances of early death risk from cancer, heart disease, respiratory ailments, diabetes, and other chronic diseases by 17%.

Use quinoa just as you would any other grain, like rice or barley. It makes a fantastic side dish for almost any meal, especially if cooked it with broth instead of water and add a bay leaf to the pot. It can also be used in breakfast porridges, and salads.