Starch, a complex carbohydrate and main energy reserve in plants, is present in grains, legumes, tubers, fruits, and root vegetables. It is a slow-burning carbohydrate and is difficult to digest. The digestive enzymes including amylase
and gastric juice assure the decomposition of starch into glucose, a digestible molecule for the cells. The consumption of starch is advised for those who practice sports. Starch is used in cooking to thicken or bind. It is also used to make sweeteners, like corn syrup used in pastries.