Pears abbot good. The most useful starch. Starch in milk

Pear - you need to eat!

Pear - a genus of fruit trees of the subfamily of the apple family Rosaceae. About 60 species are known.

For the first time, pear cultivation began in Western and Central China. Mention of pear culture first found in ancient Chinese odes. Therefore, it is believed that the age of this fruit tree is at least three thousand years, but in the culture the pear appeared later than the apple tree .

In fact, if the main requirement to lose weight will not be to remove these products, as some of them, rich in starch, can even help us lose weight, because they have low levels of fat and calories. The idea is that not all carbohydrates are the same and behave the same in the body.

Therefore, a nutritionist should help you build the best diet that fits your needs and the nutritional goal that you noted. And lies in the fact that a healthy diet does not consist of eliminating the consumption of certain foods, if not to consume them in a balanced way.

More than a thousand years BC Homer in one of the songs of the Odyssey enthusiastically described the garden of the Persian king Alkinoi, in which wonderful fruits, including pears, were grown. Indeed, the ancient Greeks and Romans loved and knew how to grow this fruit. One of the peninsulas (Peloponnese) was even called a pear country. The pear fruit is an attribute of Hera, Juno, Aphrodite and Venus - the goddesses of ancient Greek and Roman mythology.

Here you can see a list of carbohydrates that are called good, that is, with minerals, vitamins and nutrients that the body needs, fiber-rich, which will give you energy to withstand with strength and desire day after day.

As you will notice, there are some in this list, so they should not be limited from your diet for this reason, because they contain other properties that your body needs. It absorbs carbohydrates as fuel, which passes the day, becoming starch and sugars during the digestion process, sugar, which passes into the bloodstream and which provides the necessary energy and which you use for all everyday activities, both physical and vital. Additional glucose that is not absorbed by the body can be converted to fat.

And in India, pear trees often endowed with human feelings.

In the 17-18 centuries, people again began to show special interest in pear. Then, hundreds of new varieties were bred, including the so-called oily pear varieties, reminiscent of butter to taste.

On the territory of our country, pear was also treated with reverence and pleasure. In Russia, miraculous properties were attributed to the amazing fruits of pears. “... Cooked pears are pleasant to the body, they induce strength and soften the inside,” is written in one of the “Healers” that have survived to this day.

It’s not about completely driving carbohydrates out of your diet, because then you can have negative consequences for your health if you do not take them in a balanced way and supplement each other with other products. Eating at least three servings of fruit a day will help you maintain your health, but you should eat more fruit without starch to minimize calories and sugar. Darker colored fruits are usually packaged with most nutrients.

In order to make the best decisions when it comes to fruits, it is important to understand the four groups of fruits: sweets, melons, acidic and acidic acids. Starchy fruits such as bananas, bananas and dates are categories of sweets and you need to limit them in your diet. Although healthy, these fruits are higher in calories and sugar. Shapes are an exception to sweet fruit when it comes to dietary restrictions. Protein-filled figs are a natural aid for weight control. The potassium levels in figs can also help lower blood pressure.

The pear was planted and planted in princely and monastery gardens. Just imagine, in the 15th century, opposite the Kremlin, on the site of the current Sofiyskaya Embankment, orchards were planted, where pears were also grown. A century later, travelers admired the splendor of Moscow gardens, their delicious fruits and vegetables.

Despite this distribution of this fruit, for a long time there was an opinion that pears should not be eaten fresh . Maybe because the taste of the cultural pears of that distant time was not much different from wild ones. The famous Salerno Health Code (XIV century) taught: “Antidote - boiled pears, raw - poison. The burden of the stomach - raw, boiled - remove the burden. " There was even a kind of execution - the prisoner was forced to eat a lot of raw wild pears .

Rice and fig leaves are reasonable dietary habits for diabetics and prediabetics. Despite its sweet taste, melons are mostly made up of water. Pretty low in calories melons are also useful for weight control. Citrus fruits are mostly acidic and should be combined with fruits of other categories for a more balanced and alkaline diet. Although many citrus fruits are less in starch, a balanced combination of acid fruits can cause heartburn and digestive irritation.

In addition to apples, plums, kiwi and peach, almost all berries are in the acidified fruit group. For berries that are low in starch, you can choose strawberries, blueberries, blackberries, raspberries and murtillas. The berries contained in the fiber also contain flavonoids, which have anti-cancer properties.

The chemical composition of pears (per 100 g of edible portion).

Of course, the chemical composition and caloric content of pears depends on the variety and place of their growth, so the data below are averaged.

Water - 85 g

Ash - 0.7 g

Proteins - 0.4 g

Fats - 0.3 g

Carbohydrates - 10.3 g

Dietary fiber - 2.8 g

Organic Acids - 0.5 g

Starch and Glycemic Index

Starch found in plant foods is a carbohydrate that plants use to produce energy in the form of glucose. It is harder for the body to metabolize glucose than sucrose, and therefore many fruits with a high starch content can adversely affect blood sugar and insulin levels. The glycemic index is used to classify carbohydrates according to their effect on blood sugar, so it can be used as a guide for determining starch in fruits.

Mono- and disaccharides - 9.8 g

Starch - 0.5 g

Vitamins

Vitamin PP - 0.1 mg

Beta Carotene - 0.01 mg

Vitamin A (RE) - 2 mcg

Vitamin B1 (thiamine) - 0.02 mg

Vitamin B2 (Riboflavin) - 0.03 mg

Vitamin B5 (pantothenic) - 0.05 mg

Vitamin B6 (pyridoxine) - 0.03 mg

Vitamin B9 (Folic) - 2 mcg

Vitamin C - 5 mg

Vitamin E (TE) - 0.4 mg

Vitamin H (Biotin) - 0.1 mcg

In general, the more fruit starch contains, the higher its glycemic index. Of the four categories, the five lowest fruits in starch are cherries, grapefruits, pears, plums, and apples. This chapter discusses specific steps for processing various raw materials. If you do not find the material that you want to process here, you can create an appropriate process based on information about similar materials. Various raw materials differ in the amount of fermentable material, moisture and many other factors.

The data given here are indicative only. You can find more information in the agricultural services of each state, or you can check the material in the agricultural lab by paying a cheap price. The following information is indicative.

Vitamin K (phylloquinone) - 4.5 mcg

Vitamin PP (Niacin Equivalent) - 0.2 mg

Macro - and micronutrients

Calcium - 19 mg

Magnesium - 12 mg

Sodium - 14 mg

Potassium - 155 mg

Phosphorus - 16 mg

Chlorine - 1 mg

Sulfur - 6 mg

Iron - 2.3 mg

Zinc - 0.19 mg

Iodine - 1 mcg

Copper - 120 mcg

Manganese - 0.065 mg

Selenium - 0.1 mcg

Fluoride - 10 mcg

The amount of ethanol in relation to the amount of sugar or starch

The amount of ethanol that can be obtained from the starting material is about half the amount of sugar or starch that it contains. Ethanol weighs 6.6 pounds per gallon. One ton of grapes, such as 15% sugar, can produce 150 pounds of ethanol. Corn with 66% starch can produce 660 pounds. These data are approximate, the actual amount depends on many factors.

Usually there is no need to dilute, because the juice contains less than 20% of the fermentable material. The exception is molasses, which will be discussed below, which does not require pressing, but dilution. Fruits with sugar content: grapes, 15%; banana, 13.8%; apple, 12, 2%; pineapple, 11.7%; pear, 10.0%; peach, 7.6%; orange, 5, 4%; Prickly Pear, 4, 2%; watermelon, 2, 5%; tomato, 2%.

Molybdenum - 5 mcg

Boron - 130 mcg

Vanadium - 5 mcg

Silicon - 6 mcg

Cobalt - 10 mcg

Nickel - 17 mcg

Rubidium - 44 mcg

The energy value pears is 47 kcal per 100 g

Fruits of a pear tree - one of the most useful delicacies. The pear is rich sugars, organic acids, enzymes, fiber, tannins, nitrogen and pectin, vitamins C, B1, P, PP, carotene (provitamin A), as well as flavonoids and phytoncides . Pears usually seem sweeter than apples, although they have less sugar. Many pear varieties are rich. trace elements , including iodine . Contains up to 10% carbohydrates, i.e. up to 10 gr. carbohydrates per 100 gr. pears).

For example, when extracting 75% in apples, the total amount of fermentable material will be 9% of the total weight. A ton of apples would provide thirteen gallons of ethanol. Assuming 80% extraction in grapes, one ton will provide seventeen gallons of ethanol. With watermelon and 90% extraction, one ton would provide only 3 to 3.5 gallons. It is clear that some fruits are better than others.

In all the above cases, the percentage of fermentable material in the juice is quite small, so dilution is neither necessary nor desirable. To ferment these materials, it is sufficient to adjust the pH and add yeast at a rate of 2 pounds per thousand gallons of the mixture.

The main value of the pear is in the content nutritional fiber (2.3 gr. / 100 gr.). The vitamin C content in it is not high, but folic acid in pears is greater than even in even black currants. And folic acid is important for children, pregnant women and those who care about the problem of blood formation.

Pears have long been used in folk medicine. They are predominantly fixing, diuretic, disinfectant, antipyretic and antitussive. This action is possessed not only by fresh, but also dried fruits, as well as juice, decoctions (fresh and dried fruits), jelly. Ancient doctors appreciated the fruits of pears as a means of promoting the rapid healing of wounds and lowering the temperature.

All of these materials can be crushed or ground, rather than pressed. Thus, all sugar will be available for fermentation. This method is recommended if a batch is used that does not require filtration of the fermentation paste. Beet or cane molasses is the remainder of sugar production and an excellent raw material for ethanol production. One ton could provide from 70 to 60 liters of alcohol.

Most molasses do not contain enough nutrients for yeast. Disposing of distillate residues helps a lot. This can be done up to 50% of the distillation residues. Molasses is alkaline, so you need to add acid to get an adequate pH.

Pear fruit is used in the diet of diabetic patients. A decoction of pears is used for inflammatory diseases of the urinary tract. The high diuretic activity of the fruit is due to the presence of complex essential oils in them.

A decoction of dried pears has an analgesic, antiseptic and diuretic effect. Boiled and baked pears are used for severe cough, suffocation and pulmonary tuberculosis. Scientists found that small wild pears are a pantry arbutin, chlorogenic acid and vitamin P . Usually people suffering from urolithiasis are treated with a decoction of lingonberry leaves or bearberry, in which there is arbutin . Or you can just eat pears and heal. True, there are contraindications in the use of these fruits. So, with an exacerbation of diseases of the digestive system, pears should not be eaten, because due to the large amount of fiber they irritate the intestinal mucosa and increase their motility. Elderly people can eat pears only after eating.

Sorghum is a good raw material for the production of ethanol, because it is easy to grow and contains 14% of fermentable material. The biggest drawback of its use is that extraction requires powerful equipment to use and press. An alternative way is to crush the stems as much as possible and dissolve the sugar by heating with a minimum amount of water. You must repeat this process many times to extract most of the sugar. In this type of process, two gallon extractions are better than extracting two gallons.

In the East, the fruits and leaves of a pear tree have long been recognized as healing in many inflammations. Young fresh leaves contain antifungal substance , therefore, decoctions or infusions of them treat fungal diseases and dermatitis, and dry powder is prepared from excessive sweating.

This fruit is useful for impaired pancreatic function. Therefore, fresh and dried pears, as well as drinks from them, are included in diets for obesity and diabetes. Pear fruit contains unique essential oils, biologically active substances that can increase the body's defenses, resist infectious diseases, have an anti-inflammatory effect and even fight depression.

An extraction of 65% would provide thirteen or fourteen gallons of ethanol per ton. It is necessary to adjust the pH with acid. You can recycle 25% of the distillation residue from the previous batch. Sugar beet is an excellent material for ethanol production. It contains 15% sugar, 82% water and solids. Juice can be obtained in the press, or it can be crushed and fermented like fruit. Since it contains a little starch, production is improved by adding some malts or enzymes. Of course, you must also adjust the pH, and it is recommended to process from 20% to 25% of the distillation residue.

Pears are recommended for fast fatigue, dizziness, palpitations, arising from increased physical exertion, as well as loss of appetite, poor wound healing. These fruits are good in the treatment of anemia: pears are peeled, the pulp is kneaded with a pestle and mixed with two teaspoons of honey. The pear pulp contains a lot potassium ions , without a sufficient amount of which it is impossible to imagine the normal functioning of the heart and muscles.

Sweet corn stalks contain 7-15% sugar and are used to produce alcohol. You must grind them and extract the juice, as with sugarcane or stalks of sorghum. A relatively efficient process should provide eight and eighteen gallons of ethanol per ton. It is necessary to adjust the pH and process from 20% to 25% of the distillation residue.

Starch raw materials are crushed, prepared and subjected to starch decomposition before fermentation. There are exceptions, such as potatoes and sweet potatoes, which do not grind, and others, such as artichokes, in which there is no need to destroy starch. The large ethanol production compensates for the extra effort, and most starch materials are good raw materials.

Organic acids of pear fruit enhance digestion, improve metabolism, stimulate liver and kidney activity. Decoctions, dried pear compotes are rich tannins possessing astringent effect, which is useful for intestinal disorders.

Pear wild boar has bactericidal properties, a decoction of it is used for cystitis and kidney disease. If you drink pear compote or fresh juice regularly, you can get rid of kidney stones.

The grain must be crushed, bred, cooked and starch decomposed before fermentation. However, they contain a large amount of fermentable material. Average starch and sugar content: barley, 50%; corn, 66%; oatmeal, 50%; rye, 59%; Sorghum grain, 67%; wheat - 65%. The production of ethanol per ton depends on the decomposition of starch, but it usually ranges from seventy to one hundred gallons.

After grinding, you must dilute it. A cooking method with a minimum amount of water, adding even before starch decomposition, as explained previously, has the advantage of saving energy in cooking and accelerating cooling. He is usually ready when the grain softens.

And for men, a pear is simply the king of fruits, because for many years it has been used in folk medicine as an effective remedy for prostatitis.

Pear seeds have anthelmintic properties. Sour and very tart varieties of pears strengthen the stomach and liver, stimulate appetite, but they are more difficult to absorb. Therefore, this type of pear is contraindicated in older people and those who suffer from severe disorders of the nervous system, paralysis.

Corn and wheat require 8-10 pounds of malt for every 100 pounds of grain. For other cereals, the amount is similar. For wheat, it takes five to fifteen minutes. The actual time and minimum amount of malt can be determined by performing tests as described in the licorice section.

With most cereals, there is no need to adjust the pH. Do not recycle more than 20% or 25% of distillation residues. With other enzymes and materials, it may be slightly different, following the manufacturer's recommendations. After grinding, it is partially diluted with thirty-five liters of water per hundred pounds of grain. The pH is adjusted to more than 5, 5, preferably 6-6.

How to eat pears?

Pear stimulates appetite, promotes digestion, has a diuretic effect and reduces the feeling of heat. Fresh pears contain quite coarse dietary fiber, which enhances intestinal motility, so if you have a disorder, they should not be eaten. But with constipation, pears from compote must be eaten necessarily. In case of anemia (anemia), it is useful to eat two large pears daily for lunch as a dessert. At the same time, the pears are peeled, the pulp is kneaded with a pestle and mixed with two teaspoons of honey. Pear and acute bronchitis are treated: in a glass of pear juice, bake a dessert spoon of rosehip syrup and drink half a glass three times a day.

The pear also helps with eczema, if its pulp is regularly applied to the site of the lesion. Pear treatment can be carried out almost all year round, since the fruits during drying retain almost all biologically active substances. AFTER you have eaten a pear, you should not drink raw water, and also eat heavy food and meat.

One average pear contains 10% of the daily intake of ascorbic acid (vitamin C). In addition to its well-known role as an infection fighter, vitamin C promotes the healing of wounds, bruises and abrasions. The pulp and peel of one medium pear is 4 grams of valuable fiber (in the form of pectin), which is 16% of the norm recommended by doctors. Fiber helps to normalize blood sugar, improves digestion. It is strongly not recommended to eat a pear on an empty stomach. An old Eastern proverb says: “In the morning, an apple - a rose to the heart!” In the morning, a pear is poison to the heart! ”

Limitations of Traditional Chinese Medicine:

With the phenomena of dyspepsia with nausea, vomiting, diarrhea, pain and a feeling of fullness in the epigastrium, chronic intestinal inflammation (enteritis, colitis), as well as diabetes mellitus, it is forbidden to use pears.

Like any other fruit, pears need to be eaten fresh, but with them you can cook a lot of delicious dishes. Let's try it with Trump Food?

Pears in red wine sauce

Ingredients:

2-3 pears
200 ml dry red wine
2 teaspoons buckwheat honey
3 peas of allspice
Butter
Cinnamon stick (to taste)
Freshly squeezed lemon juice (to taste)

1. Pour wine into a saucepan, add honey and allspice. Add a cinnamon stick if desired. Bring wine to a boil and simmer until thickened.

2. Pear cut lengthwise into several slices and fry in butter for 1-2 minutes on each side. Pears should acquire a golden hue.

3. Put the pears on a plate (if they are too sweet, sprinkle with lemon juice) and pour the wine sauce.

Quail baked in halves of pears

Ingredients:

2 large unripe pears
Ground cinnamon
4 cut quail
Salt and freshly ground pepper to taste
1/3 cup currant
1/3 cup rum
3 tablespoons honey mustard
1/4 cup fat cream

1. Cut the pears in half and remove the core. Using a melon spoon, partially remove the flesh from each half to form a place for quail. Lightly sprinkle each half of the pear with cinnamon.

2. Wipe the quail inside and out. Salt and pepper also inside and shred. Put quail pears in each half and put the pears in a shallow bowl. Sprinkle with currants and pour over rum. Allow to stand at room temperature for 1 hour.

3. Heat the oven to 218 degrees. Remove the pears from the bowl and remove the quails from them. Drain the rum, but do not pour it. Stuff each quail with 1 teaspoon of currant and grease each of them with a thin layer of mustard mixed with cream. Put the pears in a shallow pan and stuff them again with quails. Bake until quail is ready, 25-30 minutes. The baking time depends on the size of the quail.

Pear Cake

Ingredients:

Flour - 1 cup and 1 tablespoon
Baking powder - 1 teaspoon
Sugar - 5 tablespoons
3 eggs
Milk - 3 tablespoons
Butter (softened) - 130 g and a little more to lubricate the mold
Pears

1. Wash, dry, pear, core, cut into slices.

2. Rub flour, sugar and butter with your hands into crumbs. Add baking powder, eggs and milk, knead batter.

3. Grease the baking dish with butter, pour the dough into it. Put slices of pear on top, trying to drown them slightly in the dough. Bake when in the oven at a temperature of 180 degrees for 20-25 minutes.

Risotto with pears

Ingredients:

Onion - 1 pc.
Rice for risotto - 400 g
Hard pears - 4 pcs.
Lemon juice - 2 tablespoons
Butter - 4 tablespoons
Vegetable broth - 1.2 L
Gorgonzola cheese - 250 g
Marjoram - 3 branches
Salt pepper

Chop the onion. Wash and discard rice in a colander.
Peel the pears, cut into 4 parts and remove the seeds. Cut the fruit into slices and pour them with lemon juice.
Heat butter in a pan and stew the onions. Add rice and passer a little. Put pears in the pan. Pour in the broth. Stir constantly until rice is cooked.
Crush the gorgonzola cheese and mix it with risotto. Mix some marjoram leaves with rice. Season the risotto with salt and pepper. Sprinkle with the remaining leaves of marjoram.

Pear Kvass

Ingredients:

Pour ripe pears with water, add yeast diluted in a glass of water, a handful of wheat flour. Leave for 3 days for acidification.

Caramel Pear

Ingredients:

Melt the butter in a large skillet.
Put sliced \u200b\u200bpears into a frying pan and keep on fire for 3 minutes.
Turn the pears over, cook for another 4 minutes.
Add sugar and 1 tbsp. spoon of water, mix with pears. Cook for 2 minutes. Add a pinch of salt.
Serve the finished pears in caramel warm with a scoop of vanilla ice cream.
Bon Appetit!

Pear jam with ginger

Ingredients:

This jam can be prepared in a bread machine.
Put all the ingredients in a bowl and mix, pour into a baking dish, select the appropriate mode in the bread machine menu.
After 5-10 minutes, when the jam is ready, put it in jars, let cool and cover.
Place jars of jam in the refrigerator.
Jam can be stored in the refrigerator for 4 to 6 weeks.
Bon Appetit!

Starch is a complex polysaccharide carbohydrate. It is necessary for our body to function properly. It is carbohydrates that are the source of energy for the body. They are easily absorbed and inferior in their energy value only to monosaccharides - simple carbohydrates.

There are two types of starches - natural and refined. Refined starch is a white powder without taste or smell. It is used in cooking for the preparation of fruit kissels, which supply the body with a large number of kilocalories. It is made from potatoes, corn, rice, wheat and barley.

There is also modified starch, which is added to foods as a preservative. With its help, the consistency of various sauces and baby food is regulated. Some manufacturers add modified starch to low-quality meat products to retain moisture in them.

What foods contain starch?

Almost all fruits, vegetables, legumes and cereals contain in their composition starch in one or another quantity. It is from this that their energy value depends.

High Starch Foods:

legumes: beans, lentils, soybeans, peas;
cereals: corn, rice, buckwheat, chickpeas;
root crops: potatoes, sweet potato;

Low Starch Foods:

carrot;
beet;
turnip;
eggplant;
zucchini.

Starch-free foods:

tomatoes
cucumbers
bell pepper;
cabbage;
leafy vegetables and greens (lettuce, sorrel, spinach).

People who have to monitor their blood sugar should be aware that some starch foods have a higher glycemic index than sugar. It is the starch’s ability to turn into glucose that makes it potentially dangerous for people with diabetes.

But starch is a very interesting carbohydrate that tends to be absorbed at different speeds. And the rate of assimilation of starch depends on the method of processing and subsequent preparation of food from products containing starch.

Flour products

All baked goods, even sugar-free foods, have a very high glycemic index. The degree of assimilation of starch and its conversion to glucose leads to a rapid jump in blood sugar. This must be considered by diabetics.

It is the processing of cereals that are rich in starch into flour that causes starch to become a “fast carbohydrate” in this case.

But bread from whole grains is absorbed much longer, and part of the starch in general remains in its original form. Rye bread or bran baked bread contains resistant starch, which can even lower blood sugar, but remains an excellent source of energy for the body.

The presence of fiber, which is in bread from wholemeal flour, contributes to the slow absorption of starch, which ensures long-term energy production from carbohydrates. In addition, fiber cleanses the intestines, removes toxins from it.

Durum wheat pasta, cooked according to the classic Italian recipe, that is al dente, allows starch to dissolve in the body for a long time, turning into glucose. It is the method of preparation of the pasta itself as a raw material, and Italian pasta contributes to their property.

Fruit starch

Colored fruits: cherries, red cherries, currants and the like, practically do not contain starch, but only its traces - glucose monosaccharide, which practically does not raise blood sugar

Green apples and pears contain 0.5% starch. And if you subject them to heat treatment, such as baking, then starch is converted to pectin, fiber and glucose.

There is some starch in bananas. Its level depends on the degree of ripeness of the fruit. The greener the banana, the more starch it contains.

The most useful starch

Useful or resistant starch is absorbed by the human body for a long time. Carbohydrate for a long time turns into glucose with the release of a large amount of energy, which contributes to the proper functioning of the body. Due to this, cell division takes place in tissues and organs, metabolic processes occur. A person can do work associated with physical activity.

Resistant starch is necessary for the body in order to prevent cancer, as it inhibits cancer cells, preventing them from sharing.

Useful starch is found in large quantities in legumes. Beans and lentils are considered leaders in the content of “healthy” starch.

Whole grains follow them. Cereals such as buckwheat, rice, and oats are excellent suppliers of complex carbohydrates. In addition, cereals are very tasty as a side dish for meat and fish dishes.

Potatoes, Jerusalem artichoke, sweet potatoes, yams - root crops are also rich in “useful” starch.

Small amounts of resistant starch are found in fresh vegetables and fruits, which must be included in the daily diet.

Carbohydrate content in foods and their energy value

Product name	Amount of starch (mg / 100gr)	% of the daily rate
Rice	78	44
Cornflakes	74	42
Wheat flour	72	41
Pasta	70	40
Millet	69	39
White bread	66	37
Corn flour	65	37
Buckwheat	64	36
Fresh corn	62	35
Oats	61	34
Wheat	60	34
Barley	58	33
Banana	53	30
Rye bread	48	27
Peas	45	25
Cashew nuts	23	13
Pistachios	16	9
Brown potato	15	8
Pumpkin seeds	14	8
Pine nuts	14	8
Carrot	14	8
White potato	13	7
Sweet potato	13	7
Almond	7	4
Hazelnut	4	2.2
Avocado	1.1	0.6
Nectarine	0.7	0.4
Walnut	0.6	0.3
An Apple	0.5	0.2
Wild strawberry	0.4	0.2
Melon	0.3	0.1

Starch properties

When we eat starch-containing foods, the starch turns into glucose, which is the source of energy, during the hydration process. Glucose is soluble and it contributes to the transport of nutrients into the cell.