The starchy : The nutrient content variables
The nutrient content variables
According to the transformations undergone by the starch before being used, then according to the method of cooking, there are large variations in concentrations between the food and the original finished feed. Indeed, the majority of carbohydrates we eat (grains and their derivatives in particular) are more or less refined.
This means that we took away the envelope of cereal grain. That part of the plant is particularly rich in fiber and minerals. Thus, generally a more refined product, unless it is rich in fiber and minerals.
Subsequently the washing, soaking and cooking are also involved in the leak of vitamins and minerals from food. In addition, most of these products must be rehydrated before consumption, such as rice, pasta, dried vegetables.
This rehydration increases their volume (by water retention) and their weight by three to four and divided accordingly their nutrient content. But in the case of rice there are now innovative techniques that allow him to return much of these nutrients that will meet your plate.
When eating carbohydrates?
To give our body carbohydrates of quality, we take care to eat starchy foods, whatever their form at every meal. The carbohydrates that provide fuel are essential for the proper functioning of our body and our brain. It is also the source of energy more conducive to athletic performance.
Legumes are much richer in protein than grain or potatoes. By combining grains and legumes in the same meal, we obtain a protein intake better with one type of starch.