Starch and Starchy Carbohydrates

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Starch and Starchy Carbohydrates

What Are Carbohydrates? - Carbohydrate Science - Synthesis of Carbohydrates - Monosaccharides - Disaccharides - Oligosaccharides
Polysaccharides - Complex Carbs - Simple Carbs - Benefits of Carbohydrates - Sugars - Dietary Fiber

Starch is a type of carbohydrate. Specifically, starch is a complex carbohydrate (polysaccharide) made from thousands of glucose units. Starch is the main compound that plants use to store their food energy.

Starch is One of Three Types of Carbohydrates

There are three basic types of carbs: (1) starchy carbohydrates (polysaccharides); (2) sugars (monosaccharides or disaccharides) and (3) dietary fiber (polysaccharides). Carbs are one of three main food nutrients: the others being protein and fat.

Starch is a Plant Chemical

Chemically speaking, starch is a white, odorless, tasteless, solid carbohydrate, typically composed of long chains of glucose molecules (1000 or more). The most common forms are amylose and amylopectin. Plants store the energy produced by photosynthesis in the form of starch.

Starch is a Complex Carbohydrate

Because the molecular structure of complex carbohydrates is more complicated, than more simple carbohydrate sugars, like sucrose and glucose, the body cannot metabolize complex carbs into energy as quickly as simple carbs. Result? Complex carbs are not digested and turned into energy as fast as sugars (except for fructose) and therefore keep us full for longer.

Starch is an Intermediate or High Glycemic Index Food

However, the classification of carbs into "simple" or "complex carbs" has been superceded by the Glycemic Index, which rates carbs according to their effect on blood-glucose levels. Many starchy foods (eg. potatoes) are now classified as intermediate or high-glycemic-index foods and should (for best effects on blood-sugar and insulin sensitivity) be eaten in combination with lower glycemic index foods.

Starch in Foods

Starch is found in plant-based foods, especially cereals, bread, potatoes, legumes (beans), pasta and rice, which are all classified as "starchy carbohydrates." Starch is also found in some fruits, vegetables, and in the roots and stem pith of plants.

Carbohydrates Definition
Carbohydrates Information
Complex Carbs Guide
Simple Carbs Guide
Starch/Starchy Carbohydrates
Sugars Carbohydrates
Carb Counting Guide
Facts About Carbohydrates
Diabetes, Carbs and Diet

Fiber in Diet
Dietary Fiber
Types of Fiber
Best Sources of Fiber
Benefits of Fiber
Daily Fiber Needs

Nutrition & Carbohydrate
Nutrition in Carbs
Minerals in Carbohydrates
Vitamins in Carbohydrates
Phytochemicals in Carbs

Carbs and Glycemic Index
Digestion of Carbs
Blood Glucose Levels
Glucose into Energy
What is Glycogen?
How is GI Measured?
What Affects Glycemic Value?
Glycemic Index Food Chart
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Glycemic Value of a Meal
GI Values in Carbohydrates
GI Value For Beans
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GI Value For Nuts
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GI Value For Starchy Carbs
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Carbohydrate in Foods
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Insulin Resistance Syndrome provides general information about different types of carbohydrate, like monosaccharides, disaccharides, oligosaccharides, polysaccharides, as well as nutritional value of carbohydrates, carb-content of foods, plus details of GI values of all food groups, plus advice about diabetes, impaired glucose tolerance and insulin resistance. But no information is intended as a substitute for medical advice. Copyright 2003-2021.