Pronunciation: (non-STAR-chee VEJ-tuh-bul)
A member of the family of vegetables that does not contain starch (sugar molecules joined chemically). Nonstarchy vegetables are usually lower in sugar and higher in fiber than starchy vegetables. Examples are broccoli, carrots, celery, peppers, tomatoes, and zucchini.
Source: NCI Dictionary of Cancer Terms2010-01-11