What macromolecules are in corn?

what macromolecules are in bread?

The common food starch amylose is found in potatoes, corn and cereal grain. It has low water solubility and takes longer to digest. Amylopectin is a branched polysaccharide and makes up about 80% of the starch found in potatoes, corn and cereal grain. It is water soluble and easy to digest.

Bread, cereal, potatoes, fruits, vegetables, and pasta = are made mostly of carbohydrates (sugars and starches).

creative diagnostics provides a protocol for total protein extraction based on ripa which is widely used.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.