Starches are complex carbohydrates, found in staple foods like bread, pasta, potatoes, rice, couscous. In a balanced diet, starchy foods are our main source of energy, and it is recommended that about a third of our diets are made up of these types of foods.
Starchy foods, but also fruits and vegetables, also provide fibres, which are important for digestive health. It is recommended that we consume at least 25 g of fibre a day, from beans and pulses, whole grains, fruits and vegetables.
This article discusses the definition of dietary fibre, the range of health benefits associated with its intake and how to get more fibre into your diet.
Despite being an essential part of our diet, carbohydrates get a bad rap. Here we explain the relationship between carbohydrates and health.
Carbohydrates occur in different forms and in many foods, such as whole grains, fruit and vegetables. Find out what their different functions are in the body.
Many national dishes are traditionally made with refined grains. Break cultural barriers by switching your favourite recipes to whole grain! Look for the whole grain version in the shops, or why not try making your own? Whole grains can add taste, texture and nutritional value to meals, plus your friends and family will be impressed by your creativity!
Advances in the milling and processing of grains allowed large-scale separation and removal of the bran and germ, resulting in refined flour that consists mainly of the starchy endosperm. However, the bran and germ contain important nutrients that are lost when the grain is refined.
Eating whole grains as part of a healthy diet may help to reduce the risk of many common diseases. Find easy tips on how to identify whole grain products and increase your everyday consumption.
Although dietary fibre is not a ‘nutrient’, it is nevertheless an important component of our diets. The fact that it passes through the body without being absorbed is the main reason why fibre is so important.