What is starch classified as?

Starch is classified as a polysaccharide, which is a type of complex carbohydrate. This classification is based on its chemical structure—the molecule consists of long chains of glucose units linked together through glycosidic bonds. Unlike simple sugars, which are made up of one or two sugar units (monosaccharides or disaccharides), polysaccharides like starch comprise many glucose units, making them more complex and larger in size.

Starch serves as a vital source of energy for humans and is found in many staple foods, such as potatoes, rice, and grains. The body breaks down starch into glucose, which can then be used as fuel by cells. Understanding starch as a polysaccharide highlights its role in nutrition, especially concerning energy provision and how it is digested in the body compared to simpler carbohydrates. This distinction is crucial for anyone studying food preparation and nutrition, as it helps inform dietary choices and the implications of different types of carbohydrates on health.