To maintain good health you need a diet that consists of some carbohydrate, some protein and some fat. Each of these components provides benefits to your body. Starch and cellulose are part of the carbohydrate family and can assist you with a productive digestive system. An examination of some food sources for starch and cellulose may help ensure that your digestive system is up to par.
Starch Comes From Plants
Your body is capable of digesting starch, and you can consume starch in several different forms. Since it is a plant-based food, you can eat it in its natural state as oats, rice, rye, barely, corn or wheat. You can also consume starch in another form: the natural sources can be broken down into flours used to make baked goods like breads, cookies and crackers, or processed into pastas or breakfast cereals. Some vegetables, conveniently called "starchy" vegetables, are also a great source of starch.
High Sources of Starch
The highest starch counts are found in potatoes, yams, carrots and parsnips. Other vegetables high in starch include corn, peas and winter squash. These vegetables are partially digested in your stomach. For example, while the outer kernel of corn is nondigestible, the inner part of the kernel is digestible.
Fiber Contains Cellulose
Cellulose is a small part of fiber. Unlike starch, fiber is neither digested nor absorbed by your body. Fiber consists of two large components called soluble fiber and insoluble fiber. Soluble fiber is classified by its ability to swell in water and is almost always located on the inside and outside of plant cells. Insoluble fiber, which includes cellulose, does not swell as much as soluble fiber and is the primary foundation for the structure of plants. High-fiber foods move through your digestive system almost intact.
High Sources of Cellulose
Whole kernel corn is very high in cellulose, as are celery strings. A 100 g serving of wheat bran contains a whopping 36.3 g of insoluble fiber, while a 100 g serving of peanuts only has 8.5 g of insoluble fiber.
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