The family consists of starchy products all sources of complex carbohydrates called. It differs in this major group three types of food.

Cereals (wheat, rice, corn, rye, barley, oats, sorghum, millet.) And all products made from it: all the flour, bread, breakfast cereals, semolina, pasta, etc.;
Pulses (also called legumes): Beans, beans, lentils, peas, etc.;
Potatoes and other tubers, and all processed products derived: mashed potatoes, fries, potato croquettes.

A diverse membership

The first feature common to all these products is their high starch, which is the carbohydrate reserves of the plant world. Starch is a carbohydrate quality for the organization. The total starch must be cooked before being consumed to initiate the digestion of starch to make it possible (at least to greatly facilitate) digestion and assimilation by the body.

In addition to important carbohydrate, starchy foods contain many other nutrients essential for the body:

• Plant proteins;
• Vitamins of group B;
• Minerals;
• Fiber present in the “envelopes” of cereals, they are insoluble fibers that have a significant effect on intestinal transit