BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Foods high in starch include: Starchy vegetables like peas, corn, lima beans and potatoes. Dried beans, lentils and peas such as pinto beans, kidney beans, black eyed peas and split peas. Grains like oats, barley and rice.

Detailed explanation-2: -The chemistry of pasta: The sticky starch (amylopectin) is a highly branched, soluble polysaccharide. If your cooked tagliatelle sticks together, ending up looking like a ball of yarn, amylopectin is the starch doing the sticking.

Detailed explanation-3: -According to Dr. Ann Kulze, regular pasta is one of the “bad” starches that has a low nutritional value. If you do eat white flour pasta, limit your portion size to 1 cup of cooked noodles. Better yet, seek out a healthier alternative, like noodles made with 100-percent whole-wheat flour, rye flour or brown rice flour.

Detailed explanation-4: -Pasta. Though pasta is versatile and inexpensive, it’s very high in carbs. Just 1 cup (151 grams) of cooked spaghetti packs 46 grams of carbs, while the same amount of whole wheat pasta provides 45 grams ( 21, 22 ).