What is Starch?

Types of Starch

Based on their nutritional benefits and distinct properties, starch can be divided into many types.

The primary types include:

• Amylose: Amylose is a  linear form of starch which  mostly consist of long chains  glucose molecules. The glucemic index of amylose is low which make an ideal molecule for  maintaining stable sugar level in the blood.

The chemical formula of amylose is HO-CH2 – O – (CH10O5)n – OH

• Amylopectin: Amylopectin is branched structure starch which in comparison to amylose digest easily in the stomach. This type of starch is more common in foods, contributing to rapid glucose availability in the body.
• Resistant Starch: This starch is commonly know  as fibre and  resists digestion in the small intestine and ends up in the large intestine. Resistant starch can improve gut health and enhance insulin sensitivity.

Varieties Based on Starch Content

Starch content can vary significantly among different food sources. For example, foods like potatoes, rice, and corn are known for their high starch content, while legumes and green vegetables contain moderate amounts. Understanding the distinctions in starch varieties and their compositions can guide better dietary choices for specific health goals.