8 Starchy Vegetables You Didn’t Know About

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Starchy vegetables are often overlooked in favor of their more popular counterparts like potatoes and corn. However, there’s a whole world of starchy veggies out there waiting to be discovered. Not only are they delicious, but they also pack a nutritional punch. Let’s dive into eight starchy vegetables you may not have known about.

Yuca (Cassava): Originating from South America, yuca is a tuberous root vegetable known for its starchy texture. It’s a staple food in many tropical regions and is rich in carbohydrates, making it a great source of energy. Yuca is also packed with essential nutrients like vitamin C, folate, and manganese.

Taro: Taro is a root vegetable widely cultivated in tropical and subtropical regions. It has a mild, slightly sweet flavor and a starchy texture similar to potatoes. Taro is a good source of fiber, vitamin E, potassium, and magnesium. It’s commonly used in soups, stews, and savory dishes.

Jicama: Jicama, also known as Mexican turnip or yam bean, is a crisp, juicy root vegetable native to Mexico. While it’s low in calories and high in water content, jicama is also surprisingly starchy. It’s rich in dietary fiber, vitamin C, and antioxidants, making it a healthy addition to salads and stir-fries.

Jerusalem Artichoke: Despite its name, Jerusalem artichoke has no relation to artichokes and is actually a type of sunflower native to North America. It has a nutty, slightly sweet flavor and a crunchy texture when raw. Jerusalem artichokes are packed with inulin, a type of soluble fiber that aids in digestion and promotes gut health.

Arrowroot: Arrowroot is a starchy tuber derived from the roots of several tropical plants. It’s often used as a thickening agent in cooking and baking due to its neutral flavor and gluten-free properties. Arrowroot is easily digestible and contains high levels of potassium, iron, and B vitamins.

Lotus Root: Lotus root is the rhizome of the lotus plant and is a popular ingredient in Asian cuisine. It has a crisp, crunchy texture and a slightly sweet flavor. Lotus root is rich in vitamin C, fiber, and various minerals like copper and manganese. It can be enjoyed raw, stir-fried, or added to soups and stews.

Dasheen (Taro Root): Dasheen, also known as taro root, is a tropical root vegetable native to Southeast Asia. It has a starchy texture and a mildly sweet flavor similar to potatoes. Dasheen is a good source of complex carbohydrates, fiber, and vitamins B6 and E. It can be boiled, mashed, or fried for a tasty side dish.

Sunchokes (Sunchoke, Earth Apple): Sunchokes, also known as sunchoke or earth apple, are the tuberous roots of a species of sunflower native to North America. They have a nutty, slightly sweet flavor and a crunchy texture when raw. Sunchokes are high in inulin, a prebiotic fiber that promotes gut health, and they’re a good source of potassium and iron.

Incorporating these starchy vegetables into your diet can add variety and nutritional benefits to your meals. Whether you’re looking for new flavors or seeking to expand your culinary horizons, give these lesser-known veggies a try and enjoy the diverse world of nutritious eating.