Encara no tenim significats per a "starchy vegetables".
1Likewise, avoid stews, which may have potatoes or other starchy vegetables in them.
2Likewise, legumes, starchy vegetables, grains, and tropical fruits are key components of all Hispanic cuisines.
3This takes the place of both meat and starchy vegetables for either luncheon or supper.
4If starchy vegetables are cooked in water, when tender immediately drain away the water and dry them.
5Serve on toast, or with starchy vegetables.
6Potatoes, cereals, bread and all starchy vegetables are fattening, but should be well chewed and tasted before swallowing.
7Whole grains usually loom large for vegetarians and vegans, and starchy vegetables are often important components of their meals.
8Cooking starchy vegetables such as potatoes causes the starches to gelatinize (i.e., swell up and become thicker).
9One of the biggest mistakes people make is adding too many whole grains, starchy vegetables, and fruits too soon.
10But what about starchy vegetables?
11In fact, when flour is added to soups made with dense, starchy vegetables, the texture becomes overly thick and starchy.
12You'll want to keep your portions of these starchy vegetables small unless you have a very high tolerance for carbs.
13Some people have a metabolism that may eventually tolerate moderate amounts of legumes, whole grains, and even some starchy vegetables.
14While we find flour to be essential when working with more watery green vegetables, starchy vegetables don't seem to need flour.
15There are hardly any limits here (though you don't want a diet based entirely on starchy vegetables like potatoes).
16Substantive carbs, like starchy vegetables and whole grains, should constitute 40-45 percent of your daily caloric intake.
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