Why are vegetable shorting and candles solid at room temperature, whereas olive oil and grape seed oil are liquids? With your answer to that question in mind, how do you think the lipids in the cell membrane of cold water fish compare to warm water fish? Would you expect to see differences in the amounts of fatty acids?

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

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