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Starch: polysaccharide present in vegetables

What they are (definition)

Also known as glycans, polysaccharides are carbohydrates composed of large amounts of monosaccharide molecules (simple sugars). The largest monosaccharide present in polysaccharide formation is glucose.

Main types of polysaccharides


Cellulose is mainly present in vegetables. It acts in the formation of the cell wall of plants. When we eat vegetables (leaves, vegetables, fruits, etc.), our body does not digest cellulose. However, it is very important for the proper functioning of the intestines and fecal bolus composition.


Starch is a polysaccharide present in various plant species. It is also important for our body as it acts as a reserve of energy. We can find large amounts of starch in corn, wheat, potatoes, rice, cassava and carrots.


Chitin is a polysaccharide little ingested by humans. We find them in the exoskeleton of arthropod animals and on the walls of fungal cells. Chitin is made up of large amounts of glucose molecules and amine groups (nitrogenous organic chemical compounds).


It is present mainly in animals and fungi. It acts as an energy reserve in animal and plant cells. In humans, glycogen storage and synthesis occur in the liver and muscles.


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