So called starchy vegetables; Raw vs Cooked

[Lavendula]

Does anyone have a clear understanding, resource or table on the so called starchy vegetables and how the starch converts once it is cooked? I guess the food combining rules change too, from cooked to raw. I don't recall any of the charts I have seen making any distinction betwee the two. I need to get a full understanding to maximize my proper food combining. This has confused me since becoming raw. I love my root vegetables such as ; beets, rutabagas, parsnips, turnips, daikon, etc., as well as orange winter squash, and carrots. How do we type foods we formerly knew as starchy cooked, as a regular veggie, I guess also including peas and corn? What is the science on this?

[spicyfull]

Hope you get the help you are looking for. It just seem so Complicated, I have never bothered with it. I haven't seem as many Threads about it as I used to.
Most of the Vegetables you listed are low in starch and calories. The worst is the Potato and she is not that bad.

Keep up the Good Works ,on your Journey.........