Starchy vegetables are vegetables that have a high starch content, such as squash, potatoes, peas, plantains and corn. Starchy vegetables are generally the bulbs, kernels and roots of a plant, while non-starchy vegetables are usually the flowering parts of the plant.
Starchy vegetables are a good source of fiber, vitamins and minerals. They contain more calories than non-starchy vegetables due to their starch content. Additional starchy vegetables include pumpkins, parsnips and yams. Starch is a complex carbohydrate that breaks down into maltose through the mouth’s saliva. In the small intestine, the maltose breaks down into glucose, which is the main source of energy for the body’s cells.