(starch)
Any of a group of plant polysaccharides composed of glucose that are digestible by humans. Staple grains often comprise 50% to 58% of caloric intake. Salivary and pancreatic amylases hydrolyze starches to dextrin and maltose. These in turn are hydrolyzed to glucose, which is absorbed in the bloodstream. Glucose not immediately needed for energy is converted into glycogen and stored in the liver and muscle.