Starchy

Starchy is an adjective used to describe foods or ingredients that contain a high proportion of starch, a carbohydrate stored as granules within plant cells. In plants, starch serves as an energy reserve and is primarily composed of two glucose polymers, amylose and amylopectin. The amount and structure of starch in a food influence its texture, digestibility, and culinary behavior, such as thickening ability when cooked.

Starchy foods derive from cereals and grains like wheat, rice, corn, and oats; tubers such as potatoes, cassava, and yams; and legume seeds like beans and lentils. Some fruits and vegetables contain starch, especially when unripe, and roots may accumulate starch.

In cooking, starch gelatinizes when heated with water, thickening sauces, gravies, and soups. It also affects crumb structure in baked goods and contributes to mouthfeel in many prepared foods. Modified starches and starch hydrolysis products are widely used in food processing and industry as thickeners, stabilizers, and texturizers.

Starchy foods provide energy primarily as carbohydrate and supply varying amounts of fiber, vitamins, and minerals depending on processing. Resistant starch resists digestion and may have health effects. Portion size and cooking methods influence glycemic impact; choosing whole or minimally processed starches generally increases nutrient density.