Those, which exist in food in the greatest amounts, are proteins, fats, and carbohydrates. After food is eaten by humans, carbohydrates are digested, or broken down, into a form that our bodies are able to use for energy. Just as a car today needs gasoline as its energy source, humans need carbohydrates as their source of energy.
Carbohydrates contain a group of large molecules known as starch.
The shape of amylose is similar to that of a spring. The quantity of amylose in rice kernels has a big impact on the properties of cooked rice kernels. That is, rice with little amylose will be sticky and soft. But rice with a large amount of amylose will be harder and not sticky. Consumers in the United States choose rice with various types of cooking properties because they have various ethnic backgrounds and have had the opportunity to try foods, which originated in other countries.