What is your preferred source of carbohydrates and do you think it is a good choice? Do you make a conscious choice or do you just eat what is easily available?
Bread though I would rather have Wheat Montana Whole Wheat White as it is made from a high protein flour that is GMO free and surprisingly is higher in fiber than their cracked wheat variety. I will also make my own though lately I have been a bit lazy about this and it has been the freezer dough so I should check my yeast to make sure it is still good and get a batch going someday soon though I also need to check how much of my Wheat Montana unbleached white flour I have on hand. ( The flour is available on
Amazon at least for those in the US and is the blue package. They also have some whole wheat varieties which have a variation as to if it is winter wheat or a summer wheat and hard vs soft-Yes there is a difference). Most wheat flours you buy are a blend that the ratio can change depending on what is available at the mill at a given time which is part of the reason why I think a lot of people who do make their own bread either don't attempt to make anything other than white or find the learning curve of making wheat bread to be too much as there is are some adjustments depending on the exact blend of the flour used along with surprisingly the amount of humidity in the air.
Corn is another big one be it on the cob, cut, or even as cornmeal usually in cornbread
Potatoes which as long as we don't have the ones from a place not too far away are usually the white ones. When we have potatoes from the place in the next county that grows them we tend to end up with the red ones as that is what my father in law prefers and since the smallest they sell is a 50 pound bag and we will get half a bag that is what we end up with. Reds are a good frying potato but do not hold up for baking.
Pasta is eaten quite a bit though since 9 year old has a habit of just eating it uncooked out of the box we have cut way back as I have to keep it in a plastic foot locker which is locked in the basement and than either 12 year old, DH or myself have to go down and get it. I have made my own which didn't turn out that bad but were a thicker noodle. I want a pasta maker so I can make other varieties.
Rice though this tends to be more on the white variety instead of the wild or whole grain as the girls don't like the other plus it does take longer to cook even in the rice cooker. I have a basic one which will hold 4 cups of water and rice to the correct ratio after that overfill and make a mess. Plug in and pull button down to cook no timer set just cook and keep warm which tends to dry things out if left more than 40 minutes. It's not bad considering that we got it and out small flat screen tv with points from a safety thing DH's work was doing and if we paid anything it was less than 20 for the shipping and handling.
Sweet potatoes and Yams. I like these the rest of the family it is either won't touch or I don't mind them for Thanksgiving or Christmas but I don't have the it wouldn't be a particular holiday without them.
Plantains I have had both doing some cooking with them in high school foods 2 class where I was bored out of my mind as by that time I had been in 4H foods project for 9 years and while the teacher wanted to put me in the 3/4 class the administration told us both that technically I should have to take foods 1 due to my not having taken that one first. The teacher was a judge for a number of years and new me quite well from my 4H stuff and called me in after seeing the registration for the next term told me anyone who has been doing the breads and canning projects in foods doesn't belong in level 1 I am going to the administration and getting you moved. The last I had some was in 2010 at Epcot and they were just as good as I remember. They are hard to find around here though.
Lentils I have had but don't care for them.
Beans not as much though I will have from time to time.
The others on the list I have yet to find around here. I would say the majority of what I eat is what is readily available.