Starchy and non-starchy vegetables differ mainly in their starch content. Starchy vegetables, like potatoes and corn, are higher in carbohydrates and calories. They provide energy and are rich in vitamins and minerals, but should be eaten in moderation, especially for people with diabetes. Non-starchy vegetables, such as leafy greens and broccoli, are lower in carbohydrates and calories, making them a better option for those managing blood sugar levels. Both types of vegetables are nutritious and should be included in a balanced diet. Starchy vegetables can be beneficial as they contain resistant starch, which improves gut health and helps you feel full. However, they can raise blood glucose levels if consumed in large amounts. Non-starchy vegetables are high in fiber and low in calories, making them ideal for weight management and blood sugar control. It's important to include a variety of colorful vegetables in your diet to get a wide range of antioxidants and nutrients. Red vegetables like tomatoes help lower blood pressure, while green vegetables like spinach protect your eyes. Orange vegetables like carrots boost your immune system, and white vegetables like onions support your immune function. For people with diabetes, it's crucial to consult with a doctor to determine the appropriate amount of starchy vegetables to include in their diet.