starch or starch is the main carbohydrate reserve of plants. It accumulates in the roots, tubers and seeds and is formed in the green parts of plants by photosynthesis from water and carbon dioxide.
Among the best known types of starch used for human consumption are potatoes, ( potato starch ), corn ( cornstarch ), wheat, cassava ( tapioca ), rice. All of them appear as a white powder made up of small granules.
What are the nutritional properties of starch?
In 100 grams of potato starch there is an intake of about 346 calories . In the same quantity there are also:
- 16 g of water
- 1.4 g of protein
- 90 g of carbohydrates
- 9 g of sugars
- traces of vitamin B1 (thiamine)
- traces of vitamin B2 (riboflavin)
- traces of vitamin B3 (niacin) .
- 10 mg of calcium
- 0.3 mg of iron
- 27 mg of phosphorus .
When should you not eat starch?
wheat starch contains gluten , so it must not be consumed by those suffering from celiac disease or gluten intolerance .
What are the possible benefits of starch?
starch generally has a high calorific value and is therefore a very energetic food that slowly releases the glucose in the blood ensuring long-term energy.
What are the contraindications for starch?
The consumption of starch must be kept under special attention by subjects suffering from pathologies that require a strict control of the intake of sugars in the body to be cured