Starch is another vegetable component that affects texture.
1. Dry starchy foods like dried legumes (beans, peas, lentils),rice, and macaroni products must be cooked in enough water for the starch granules to absorb moisture and soften. Dried beans are usually soaked before cooking to replace lost moisture.
2. Moist starchy vegetables like potatoes and sweet potatoes have enough moisture of their own, but they must still be cooked until the starch granules soften.
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