Some examples of starchy vegetables include squash, yams, parsnips, potatoes, corn, zucchini and peas. Although some of these are botanically fruits, they are often considered vegetables for culinary and nutritional purposes.
Generally, starchy vegetables are either root vegetables, such as parsnips or yams, or bulbs or kernels. Starchy vegetables have high-fiber content, making them better at satisfying hunger. According to the Mayo Clinic, a diet high in fiber helps regulate digestion while keeping cholesterol and blood sugar levels in check.
Starchy vegetables are also a good source of minerals, vitamins and phytochemicals. Phytochemicals are substances within plants, such as fruits or vegetables, that do not qualify as vitamins, minerals, proteins, carbohydrates or fats and are therefore in their own category. For example, sweet potatoes contain beta-carotene, which is an antioxidant that protects against free radicals.
While starchy vegetables have many health benefits, they also have some nutritional drawbacks compared to other vegetables. In general, starchy vegetables have a much higher carbohydrate content than non-starchy vegetables. Starchy vegetables also have more calories than other vegetables. However, because of their high fiber content, a comparatively small serving of a starchy vegetable is as satisfying as a much larger serving of a less starchy variety.