Nutrition · g per 100 g

Amylopectin

Amylopectin is the branched starch fraction. It gelatinises into soft, sticky pastes—think glutinous rice and waxy maize. It digests relatively quickly when fully cooked and hot.

Highest in Amylopectin

Top 10 ingredients (per 100 g edible portion).

Wild Rice 48.4 g
Quinoa 48.3 g
Farro 48.2 g
Tortilla 47.9 g
Buckwheat 47.7 g
Tapioca 47.1 g
Job's Tears 47 g
Sago 46.7 g
Corn 46.1 g
Bread 45.9 g

Lowest in Amylopectin

Bottom 10 among ingredients with a recorded amount.

Agar 0.35 g
Alaria 0.35 g
Chlorella 0.35 g
Kombu 0.35 g
Matsutake 0.35 g
Morel 0.35 g
Porcini 0.35 g
Saffron Milk Cap 0.35 g
Samphire 0.35 g
Spirulina 0.35 g