Which starch is better and healthier: potato or corn starch

Nutriciologist, founder of a fruit, vegetable and nutrition delivery service

Which starch is healthier – potato or corn starch? Is it possible to substitute them when cooking?

Starch is used in many dishes, including sauces and baked goods. Most of them can not be called useful even with a stretch, but sometimes you want to treat yourself to something “forbidden”. What kind of starch is better to use in such a case and whether it is possible to replace one with another?

Potatoes, for example, contain more amylopectin. By the way, in bodybuilding it is used to optimize glycogen in muscle tissue, in other words – for the energy of muscle growth and development.

Innholdsfortegnelse

Which starch is healthier

Corn starch has several useful properties:

Favorably affects the heart. Normalizes blood pressure and improves the work of the cardiovascular system.
Has a positive effect on the kidneys. Will be useful for those who suffer from diseases of the urinary system, and also saves the body from swelling.
Improves the work of the gastrointestinal tract. Cornstarch is recommended for diseases of the intestines and gallbladder, as it promotes the secretion of bile and helps to better digest fatty foods.
Good for the skin. If you have skin problems, for example, you suffer from acne or are embarrassed by the uneven surface of the face, cornstarch will be a good helper. It will stabilize sebum production, tighten the facial oval and moisturize the skin.
Replaces products with gluten. Cornstarch does not contain gluten, so it will not cause allergies and will not harm your figure if you are struggling with excess weight.

Potato starch has just as many beneficial properties.

It helps with kidney diseases. Potato starch removes excess fluid from the body.
Reduces the risk of tumors. The unrefined carbohydrates within the starch can reduce the chances of cancer.
Improves metabolism. Potato starch is good for the stomach and intestines, which has a positive effect on the quality of the skin. And by reducing acidity in the body, it will reduce the risk of stomach ulcers.
Strengthens the immune system. Restores the body’s defenses and improves the body’s defenses, which reduces the risk of infections.
Reduces blood sugar levels. Will be beneficial to those diagnosed with diabetes mellitus. Also controls the glucose levels in the body.

Which one is preferable for you – decide for yourself, based on the peculiarities of the body and taste preferences.

Is it possible to replace potato starch with corn starch and vice versa?

In cooking, the use of corn and potato starch has differences. They are not interchangeable. Let’s explain with the example of kisel. Kisel is a glutinous starch. If you want a thick, opaque drink that you can put a spoon in, use potato starch. If you want a more delicate texture, use cornstarch.

Potato starch is good for glazes and sauces – it coats the product tightly. Corn starch is good for pastries and breading. Potato starch has a slight disadvantage – it has a specific flavor, which is not present in the corn version.

In cooking, replacing one starch with another is not recommended. Starch from potatoes thickens more, in connection with which the result may differ from the expected. It is also not recommended to substitute potato starch for corn starch in cooking sourdough: sourdough requires a thicker texture.

To summarize, potato and corn starch have different properties and textures, so they should not be substituted.