----- Original Message -----
From: "Paula"
> The third type carbohydrate is starch or polysaccharides (meaning many
> saccharides). There are two types amylose and amylopectin.These are
> chemically linked chains of glucose. Amylose being a straight chain and
> amylopectin being branched.
> So there you have it: sugars 101 (I think. Someone correct me if I'm
wrong)

Excellent.  This is great.  Thank you very much!  101 is definitely my
proper placement in nutrition class.

Now can someone give me a list of veggies that fit a "starch" profile?  I
know potatoes belong, and sweet potatoes/yams.   Are all roots/tubers
considered to be starches (ex. carrots, turnips, rutabagas, parsnips,
kohlrabi(?), jicama(?) and.....???).   And what about pumpkin and winter
squashes, even though they're vine crops.  Are they starches, too?  I can't
seem to find an exhaustive list.

Finally, does anyone know why some of these are relatively low on the
glycemic index and others high?   Independent of fiber, is it the proportion
of amylose to amylopectin?

Theola