What's the difference between a vegetable and a starch?!
What's the difference between a vegetable and a starch?
I mean, like a potato..........
Answers:
Starches contain high amounts of carbohydrates that give you energy. They should be consumed in early part of the day and other vegtables contain vital nutrients that can be used at any time of the day. If starches are consumed at night it could prevent you from gettin adequate sleep and cause the starches to be stored as fat.
starch is energy food while vegetables are conditioning foods!
Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose.
Starch is by far the most important of the polysaccharides. It constitutes more than half the carbohydrates even in affluent diets, and much more in poorer diets. It is supplied by traditional staple foods such as cereals, roots and tubers.
Starch (in particular cornstarch) is used in cooking for thickening foods such as sauce. In industry, it is used in the manufacturing of adhesives, paper, textiles and as a mold in the manufacture of sweets such as wine gums and jelly beans. It is a white powder, and depending on the source, may be tasteless and odourless.
Starch contains a mixture of two molecules: amylose and amylopectin. Usually these are found in a ratio of 30:70 or 20:80, with amylopectin found in larger amounts than amylose.
Starch is often found in the fruit, seeds, rhizomes or tubers of plants. The four major resources for starch production and consumption in the USA are corn, potatoes, rice, and wheat. Pasta is an important dietary source of starch which is commonly prepared from wheat, rice or beans. Bread is another important source of starch and is commonly prepared from wheat.
As an additive for food processing, arrowroot and tapioca are commonly used as well. Commonly used starches around the world are: arracacha, buckwheat, banana, barley, cassava, kudzu, oca, sago, sorghum, sweet potato, taro and yams. Edible beans, such as favas, lentils and peas, are also rich in starch.
When a starch is pre-cooked, it can then be used to thicken cold foods. This is referred to as a pregelatinized starch. Otherwise starch requires heat to thicken, or "gelatinize." The actual temperature depends on the type of starch.
A modified food starch undergoes one or more chemical modifications that allow it to function properly under high heat and/or shear frequently encountered during food processing. Food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, but have many other uses.
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Related Topics
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Frying
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starch (st?rch)
n.
A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.
Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.
starches Foods having a high content of starch, as rice, breads, and potatoes.
Stiff behavior.
Vigor; mettle: “Business travel can take the starch out of the most self-assured corporate titan” (Lisa Faye Kaplan).
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vegetable, term originally used for any plant, now the name for many food plants, most of them annuals, and for their edible parts. There is no clear botanical distinction between vegetables and fruits. Most vegetables consist largely of water, making them low in calories. They are excellent sources of fiber, vitamins A and C, potassium, calcium, and iron. Legumes (e.g., dried beans, peas, and lentils) are a good source of complex carbohydrates, have a high protein content, and can be used to some extent as meat substitutes. In the United States the demand for fresh vegetables during all seasons has been met by improved methods of handling and shipping and the development of large commercial truck farms and market gardens, especially in California, Florida, and Texas, plus importation from other countries such as Chile. U.S. Dept. of Agriculture guidelines for a healthy diet recommend 3 to 5 servings of vegetables daily.
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Vegetable is a culinary term which generally refers to an edible part of a plant. The definition is traditional rather than scientific and is somewhat arbitrary and subjective. All parts of herbaceous plants eaten as food by humans, whole or in part, are normally considered vegetables. Mushrooms, though belonging to the biological kingdom fungi, are also commonly considered vegetables. In general, vegetables are thought of as being savory, and not sweet, although there are many exceptions. Nuts, grains, herbs, spices and culinary fruits (see below) are normally not considered vegetables.
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Hope this helps.
Hmm. Bake or steam a vegetable. Starch a shirt collar. :0)
a starch has more fat!!!
Not all vegetables are starches and most starches aren't vegetables. Some vegetables are starchy, such as potatoes, corn, & peas.