Bread, cereals and starchy foods
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Starchy Foods: Importance and Benefits
Introduction to Starchy Foods
The food group comprising Bread, Cereals, Rice, Pasta, and Other Starchy Foods forms the cornerstone of many meals. By incorporating starchy carbohydrates and vegetables, you can achieve a healthy, balanced diet with moderate fat intake.
Role in Diet
- Constitutes approximately one-third of total food intake.
- Recommended to include in every meal for a balanced diet.
Health Benefits
This group of foods provides essential benefits:
- Fibre: Aids digestion and promotes digestive transit.
- Iron: Vital for red blood cell production.
- Folate: Supports healthy red blood cells and the nervous system.
- Calcium: Essential for healthy bones.
- B Vitamins (e.g., Thiamin): Facilitate energy use from carbohydrates.
Choosing Wisely
Considerations when selecting foods from this group:
- Eat potatoes with skins on for added fibre.
- Check labels for salt and sugar content in processed foods.
Common Sources
Wheat is a primary source of starchy carbohydrates in the UK, used in various products:
- Bread, biscuits, pasta, noodles, cereals, puddings, and pastries.
Types of Carbohydrates
Understanding the types of carbohydrates:
- Starchy Carbohydrates: Best energy source in the diet.
- Refined Carbohydrates: Found in products like white flour, enriched with nutrients such as calcium, iron, thiamin, and niacin.
- Unrefined Carbohydrates: Less processed, e.g., wholemeal flour.
Integrating into Your Diet
To ensure 50% of meal energy comes from carbohydrates:
- Use rice instead of fatty alternatives like chips.
- Add oats to crumbles and biscuits for a healthier base compared to sugar-laden pre-manufactured options.
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