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Which common foods contain plant starch?

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A biochemical flowchart shows the metabolic pathways for carbohydrate utilization, including glycolysis, the pentose phosphate pathway, and the tricarboxylic acid (TCA) cycle. The diagram traces the conversion of glucose, fructose, and glycerol through various intermediates, leading to energy production, carbon dioxide release, and biosynthesis of amino acids and porphyrins. Key steps and branches are labeled, with colored boxes highlighting biosynthetic outputs. — Carbohydrate Pathways for the utilization of carbohydrates.

Plant starch is a primary energy reserve for many plants, stored in specialized organs such as seeds, roots, and tubers. Common foods that are significant sources of plant starch include:12

Cereal Grains: These are among the most concentrated sources of starch, often containing up to 80 percent of their total carbohydrate as starch. Examples include corn, wheat, and rice.12
Tubers and Roots: These storage organs are major sources of starch. Commonly consumed varieties include potatoes, sweet potatoes, yams, taro, and cassava (often processed into tapioca).1234
Sago: Derived from the stem pith of the sago plant, this is another source of starch used in various food applications.25

While these foods are rich in starch, it is important to note that some plants, such as the Jerusalem artichoke, store carbohydrates as fructose units rather than starch, which cannot be digested by humans.1