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Starch is a white, organic complex carbohydrate produced by green plants during photosynthesis. In humans and other animals, starch breaks down into sugar, providing energy to tissues. Starch exists in all plants, including fruits and vegetables, but fruits and vegetables contain less starch than others. High quantities of starch are found in such vegetables as potatoes and corn and fruits such as bananas. However, according to Harvard University, consuming nonstarchy vegetables such as lettuce, broccoli and onions may protect against several forms of cancer such as mouth, throat, lung and stomach cancer. Some fruits, such as raspberries and strawberries, are low in starch as well.


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According to the University of Illinois, lettuce is the most commonly planted vegetable. There are several kinds of lettuce, including green leaf, red leaf, romaine, butter leaf and iceberg. Lettuce is low in starch and high in vitamins A and C (except for iceberg lettuce) and provides dietary fiber.


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Broccoli grows best in cool weather and is commonly a spring and fall harvest. The University of Illinois asserts that broccoli has more nutrients than any other vegetable, including high amounts of vitamin C and beta carotene. Broccoli is low in starch and can be eaten raw or cooked.


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The high levels of polyphenols, or natural antioxidants, in raspberries, strawberries, blackberries and cranberries inhibit starch digestion and could lower blood glucose levels after eating, according to the Scottish Crop Research Institute.

Lemons and Limes

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Lemons and limes are both small, round fruits that are high in vitamin C and antioxidants and low in starch. Limes also contain flavonoids that may contain antibiotic properties. A compound called limonin present in lemons and limes may help the body inhibit the release of sugar into the bloodstream. Both lemons and limes are tart fruits.