Nutrition · g per 100 g
Amylose
Amylose is the more linear starch fraction. High-amylose starches form firm gels, retrograde into resistant starch on cooling, and keep rice grains separate. It digests more slowly than amylopectin-rich starch when cooked and cooled.
Highest in Amylose
Top 10 ingredients (per 100 g edible portion).
Lowest in Amylose
Bottom 10 among ingredients with a recorded amount.
- Agar 0.12 g
- Alaria 0.12 g
- Beech Mushroom 0.12 g
- Button Mushroom 0.12 g
- Chlorella 0.12 g
- Dulse 0.12 g
- Enoki 0.12 g
- Irish Moss 0.12 g
- Kombu 0.12 g
- Matsutake 0.12 g