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Starch is a polysaccharide—a long chain of carbohydrates—that occurs in all kinds of plants; it forms a substantial portion of the human diet. Starches can be native (naturally occurring without much processing) or derived (chemically extracted or synthesized). Starch is abundant in staple plants like wheat, corn, cassava, rice, and mung beans, and it’s key to the textures of foods like bread, cereal, rice, and noodles.