The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.
Potato
Morphology of the potato plant; tubers are forming from stolons.
A variety of S. tuberosum tuberosum, the Chilean potato
Potatoes of different colors
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
Starch
Potato starch granules in cells of the potato
Starch in endosperm in embryonic phase of maize seed
Glucose syrup