Description

There are three main types of starch:

• Amylose: Amylose is a linear starch molecule that makes up about 25% of starch. It is a relatively soluble starch and is responsible for the gel-like consistency of some starches.
• Amylopectin: Amylopectin is a branched starch molecule that makes up about 75% of starch. It is a less soluble starch than amylose and is responsible for the gummy texture of some starches.
• High-amylose starch: High-amylose starch is a type of starch that contains at least 50% amylose. It is a resistant starch, which means that it is not digested by the body. Resistant starch can help to lower blood sugar levels and improve gut health.

Functions of Starch

Starch is the primary energy source for plants. It is also used as a storage material for energy and as a structural component of plant cells. In humans, starch is digested into glucose, which is a simple sugar that can be used for energy.

Food Sources of Starch

Starch is found in a variety of foods, including:

• Grains: Grains are a good source of starch, including wheat, rice, corn, oats, and barley.
• Roots and tubers: Roots and tubers are also a good source of starch, including potatoes, sweet potatoes, cassava, and yams.
• Legumes: Legumes contain a small amount of starch, but they are also a good source of protein and fiber.

Health Benefits of Starch

Starch is an important part of a healthy diet. It is a good source of energy and fiber, and it can help to lower blood sugar levels and improve gut health. However, it is important to consume starch in moderation, as too much starch can lead to weight gain and other health problems.

Additional information