Nutrition · g per 100 g
Starch
Starch is the plant’s glucose store—granules of amylose and amylopectin that thicken sauces, set gels, and feed us as grains, tubers, and flours. Raw starch tastes chalky; gelatinised starch is digestible and creamy.
Components
Highest in Starch
Top 10 ingredients (per 100 g edible portion).
- Amylase 72 g
- Oats Flour 69.3 g
- Quinoa Flour 69.3 g
- Wheat Flour 68.2 g
- Oats Meal 68 g
- Lactase 68 g
- Millet Flour 67.7 g
- Farro Flour 67.5 g
- Amaranth Flour 66.7 g
- Corn Flour 66.7 g
Lowest in Starch
Bottom 10 among ingredients with a recorded amount.
- Agar 0.46 g
- Kombu 0.46 g
- Morel 0.46 g
- Saffron Milk Cap 0.46 g
- Samphire 0.46 g
- Alaria 0.47 g
- Base Stem Beech Mushroom 0.47 g
- Base Stem Matsutake 0.47 g
- Cap Fairy Ring Mushroom 0.47 g
- Chlorella 0.47 g