Starch

A polysaccharide found in most plant tissue that serves as an energy store. It exists in higher concentrations in roots and grains and is comprised of 20 to 25% amylose and 75 to 80% amylopectin, depending on the plant source.

Starch is the primary source of carbohydrate calories in the human diet. In its refined form, it is white, tasteless, odourless and insoluble in cold water.

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