STARCHY VEGETABLES AND GRAINS ARE NOT CREATED EQUAL

Keith Ayoob, EdD, RDN of the Albert Einstein College of Medicine published his perspective Frontiers in Nutrition to address carbohydrate confusion that underscores the nutritional values of starchy vegetables like potatoes. The process of evaluation to establish the 2025-2030 United States Guidelines is underway and whether starchy vegetables and grains are, or can be, consumed interchangeably is in question. Historically, they had been classified into different food groups. Ayoob concludes that starchy vegetables, including potatoes, are not interchangeable with grains because their micronutrient contributions are different and therefore deserve distinction in dietary recommendations. While both grains and starchy vegetables are high in carbs, starchy vegetables like potatoes are a far better option for potassium, B6, vitamin C and fiber according to Ayoob.

View Keith Ayoob’s Perspective Frontiers in Nutrition here.