Amylose is a type of resistant starch that is found in many foods. It is one of the two carbohydrates that combine to form starch. If food has a higher amylose content, it is digested differently. Instead of being digested normally in the small intestine, it is fermented in the stomach by healthy bacteria. Its molecular structure is long and linear chains of glucose units. It is also used as a thickening agent by chefs in a variety of recipes. It is found mainly in whole foods, but can also be in processed foods as well.
Amylose is a type of polysaccharide, which are a group of molecules that make up complex carbohydrates. The three primary carbs that we associate with nutrition are starch, glycogen, and cellulose. Glycogen and starch are responsible for helping the body store energy. Starches found in food help with short-term storage while the body makes glycogen for long-term energy.
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