Would these be considered a starch/complex carb or something else?
Productive Member
Would these be considered a starch/complex carb or something else?
AR-Hall of Famer
Fully complex. Much healthier than white potatoes, which are full of starch.
Anabolic Member
starches are made of carbohydratesOriginally Posted by Bonaparte
simple carbs (sugar) > complex carbs > starches > cellulose
my point is that the further you get to the right in this spectrum, the lower the gly***ic value becomes, until you hit cellulose, which we are unable to digest, so therefore has a zero value.
sweet potatos have a lower gv than white
Productive Member
Thanks guys
I am watching the stickied videos about dieting and i'm trying to figure or what a starchy complex carbs would be
Last edited by Armykid93; 06-10-2012 at 03:56 PM.
Associate Member
there delicious thats what they are!
Junior Member
damn that's what I was gonna say!
Junior Member
Cut them into slices and top them with a little peanut or almond butter and you're good to go!
Anabolic Member
starchy complex carbs are two categories... starches and complex carbs
btw... sweet potato, cut into wedges, drizzled with some olive oil and pumpkin pie seasoning, and baked is pretty damn good!
Banned
For over a year since starting my diet journey, i nvr tried yams. I creayed a log, was tole to try em n now its the only source besides oatmeal of arbs n my diet.
Sent from my iPhone using Forum
Knowledgeable Elite ~ Respected Female Leader ~
i luv em too. they are like "candy" to my sweet tooth!
Banned
Actually, both starches and "complex carbs" are polysaccharides (long chains of sugar molecules). Starches are the most common carb in the human diet, and come from plant sources. Each type of starch contains a ratio of amylose to amylopectin, and depending on this ratio (as well as the arrangement and size of granules) will determine it's type. For example, potato starch has very large granules, where as rice starch has relatively small granules. Also, starches with high amylose are known to be used for their gel like, and adhesion properties in some industrial processing, and can be detrimental to health due to their resistant nature (resistant starch, a starch that resists digestion). Resistant starch is a whole other topic, but an example is when you let an already cooked potato become cool, you're allowing for a small percentage (I think maybe 6-7%) of it's starch to become resistant through the process wherein the amylose is leached out of the granules (after the semi-crystalline structure has been heated, it bursts or opens up, persay). Another example, ever left a sweet potato in the oven, even if on low heat, for a day or so? What happens to it? It becomes almost gelatin-like. Well, this is the same process I just described. It's the ability of water to bind to the granules that gives the starch viscosity (solubility through heat).
Anyway, not all starches are bad, and sweet potato happens to contain a more healthy version of starch for them most part. Keep in mind, gly***ic index when picking carbohydrate sources, and in relation to quantities, one should also factor in the gly***ic load, or insulin index. Hope this was informative.
I recommend Quinoa, which is actually a complete protein source as well, relatively low gly***ic, as well as not containing gluten (it's not a member of the grass family, it's actually a specific species of fruit [chenopod], however it's very grain-like in nature).
Productive Member
That sounds damn good.
Associate Member
sweet potato,can of tuna, big glob of plain yogurt on top = heaven!
Productive Member
That sounds good to
Member
I poke some holes in them with a fork, wrap them in tinfoil and throw them on the grill for 45 min while cooking meat. COme out perfect!!
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
Reply With Quote