Starchy
Starchy
Starchy (/ˈstɑːrki/), derived from the word "starch", is an adjective used to describe foods that are high in starch, a type of complex carbohydrate.
Etymology
The term "starchy" comes from the word "starch", which is derived from the Old English word "stercan", meaning to stiffen. This is in reference to the stiff, firm texture that starchy foods often have.
Definition
Starchy foods are those that contain a high amount of starch. Starch is a type of complex carbohydrate that is found in many different types of foods, including potatoes, rice, and bread. When consumed, starch is broken down into glucose, which the body uses for energy.
Related Terms
- Carbohydrate: A type of nutrient that is a major source of energy for the body. Starch is a type of carbohydrate.
- Glucose: A type of sugar that the body uses for energy. Starch is broken down into glucose when consumed.
- Dietary fiber: A type of carbohydrate that the body cannot digest. Some starchy foods, such as whole grains and potatoes, also contain dietary fiber.
- Glycemic index: A measure of how quickly a food causes blood sugar levels to rise. Starchy foods often have a high glycemic index.
External links
- Medical encyclopedia article on Starchy
- Wikipedia's article - Starchy
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