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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.

answer:

the water molecules are transferred from the roots to the stem or top parts of the tall tree because of important properties of water which are adhesion, cohesion and capillary action. cohesion is the property of water molecules keeps water molecules in a combined state by sharing of bonds between them at the atomic level. adhesion allows the interaction of water molecules with other substances or substrate. adhesion will cause the attachment of water molecules to the wall of the vessel (xylem) of the plant. capillary action occurs when the adhesive force to the vessel wall is stronger than the cohesive force between water molecules. capillary action mimics the transfer of water from a tube or pipe. in this way water utilizes its property to transfer water from down to top level of the plant.