Starch
Starch is a natural polymer, or polysaccharide, meaning that it is a long chain comprising one type of molecule
Starchy Foods Are the Body's Primary Source of Energy
Starchy foods are essential to a balanced diet, providing energy, fibre, and a sense of fullness. The body breaks down starch molecules into glucose, the body's primary fuel source.
Grains are the seeds of cultivated grasses. Examples of grains are wheat, corn, rice, rye, barley, and oats. Wheat flour bakes bread and many other baked goods and makes cereals, crackers, and pasta.
Naturally, starch accumulates in the roots and tubers of various vegetables, providing energy for the plant to grow. Examples of roots and tubers include potatoes and sweet potatoes, which provide much starch for people. Dried beans and peas, such as beans and split peas, are also rich starch sources.
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Starches, Complex Carbohydrates
Starches and fibres are two groups of polysaccharides. Polysaccharides are long chains of monosaccharides. Polysaccharides are also called complex carbohydrates.
Starch molecules are abundant in grains, legumes, and root vegetables, such as potatoes. Isolated and modified starches are used widely in the food industry and during cooking as food thickeners.
Resistant starches are the term defining the starches that remain intact throughout digestion. Bacteria in the gut can break some of these down. Resistant starches have potential gastrointestinal benefits as they provide bulk volume and satiety to food, promote bowel movements, and add no calories.