Starch and Fiber

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Starch and Fiber
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• Three Forms of Carbohydrates
• a. Sugar simple
• b. Starch complex
• c. Fiber indigestible

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• Functions of Carbohydrates in the Diet
• What purpose do carbohydrates provide in
  our diet?
• Energy

What are calories? Units of energy
What two other nutrients provide calories?
Fats Protein
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How would you compare the calories and nutrients
in these ingredients?
Sugar
Flour
1 T. 45 calories
1 T. 28 calories Protein B-Vitamins Iron
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Unlike sugars and sweets, starchy foods are good
sources of vitamins, minerals, as well as
calories.
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• Fiber Content
• What makes an apple, applesauce and apple
  juice different? Processing

Processing may affect a foods fiber
content. It can be partially or totally
lost.
Put a line under the food with the most fiber.
Circle the food with the least.
Apple Applesauce

Apple Juice
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IV. Fiber Sources
A. Whole Grains Wheat (whole, cracked,
bulgur), rye,
barley, brown rice,
corn (meal, popped),
oat (meal, flour)

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• Fruits and Vegetables Especially those with
  edible
• skins, stems, and seeds.
• Skins (Fruits, potatoes)
• Stems (Celery, broccoli)
• Seeds (Tomatoes, eggplant, zucchini)

• Dry beans, peas, nuts

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• Processing
• Whole Grain Grains with nothing removed
• in processing.

Endosperm - Starch
Bran Germ Fiber B
Vitamins Iron
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When milling a grain into flour, the bran and
germ are removed. Why? Flavor, texture, color
and rancidity
What else is removed? Fiber, minerals, and
vitamins
Enriched Thiamine, niacin, riboflavin and iron
are added.
What is not added back in enriched products?
Fiber
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VI. Summary
Foods high in complex carbohydrates provide
energy plus vitamins, minerals, and fiber.
Fiber helps move waste products through
the digestive system.
Cut down on sugars and fats and eat
starchy foods that provide fiber.
Beware of the add-ons cream sauce,
butter, and dressings they make starchy foods
fattening!