What Are Some Similarities Between Sugar & Starch?

Sugars and starches are similar. They are both carbohydrates, food for plants produced by plants, and a quick source of energy, which can turn to fat if not burned off. Every day, vast quantities of sugar and starch are consumed as part of a healthy diet. Fruits, vegetables and whole grains are emphasized in the United States Department of Agriculture's dietary guidelines. Almost all of the fruits and vegetables that people eat contain some form of these carbohydrates.

Carbohydrates

• Sugar and starch, along with cellulose, are the three categories of carbohydrates. Carbohydrates are compounds made of carbon, hydrogen and oxygen. They occur as a product of photosynthesis in plants, which is why most of the plants people consume in the form of fruits and vegetables contain carbohydrates. Photosynthesis is the process by which plants convert light into energy to grow and feed themselves. When eaten, carbohydrates provide energy on a short-term basis; but carbohydrates are stored as fat if they aren't burned off right away.

Starches

• Some of the most common natural starchy foods are potatoes, rice, corn and wheat. Starches are used in many processed foods, such as pasta and breads. Most starch is found in the roots, seeds and fruit of plants. There are two main chemical components of starch, amylopectin and amylose. Starch is used in glues, paper, cosmetics, as a pill coating and in dry-cell batteries.

Sugars

• The most identifiable property of sugar is sweetness. Unlike starch, sugar is soluble. It also acts as a preservative in some foods, helping to prevent spoilage. Refined sugar comes in crystal form. Beet roots, leaves and cane produce sugar. The most common forms are glucose and sucrose, but there are a wide variety of sugars. Other uses of sugar include aiding fermentation in beers and baking, and in the manufacture of epoxies and bioplastics.

Similarities

• Sugar and starch are made of different chemical components, but they are each members of the carbohydrate family. Sugar and starch are chemically and physically different, but they are both formed as products of photosynthesis. Both are consumed in a majority of the products that are found at a supermarket.