Starch and sweet potato flour are not a kind of flour

Starch is a polymerization of glucose molecules, and it is the most prevalent form of carbohydrate stored in cells. Starch is a stored nutrient in the plant body, stored in seeds and tubers, and is high in all types of plants. Starch can be thought of as a homopolymer of glucose.

Sweet potato flour is a home-cooked dish made from sweet potato. Sweet potato flour is a kind of local specialty snack in Guangxi, Shaanxi, Hunan, Fujian, Sichuan and Guizhou. It is in the form of long, thin gray strips, crystal clear, similar to vermicelli.

Expanded Information:

Types of starch:

The starch used for thickening, also called Clusters, is a polysaccharide polymer formed by the condensation of several glucose molecules. Cooking starch, mainly mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, rhododendron starch, lotus root starch, corn starch and so on.

Starch is insoluble in water, in and water heated to about 60 ℃ (starch type different, paste temperature is not the same), then paste into a colloid. Thickening is the use of this property of starch.

Nutritional value of sweet potato flour:

Sweet potato contains a variety of nutrients that the human body needs. Every 500 grams of sweet potato can produce about 635 kilocalories of calories, containing 11.5 grams of protein, 14.5 grams of sugar, 1 gram of fat, phosphorus 100 milligrams, 90 milligrams of calcium, 2 grams of iron, 0.5 milligrams of carotene, and also contains vitamin B1, B2, C and niacin, linoleic acid and so on. Among them, the content of vitamin B1, B2 are 6 times higher than rice and 3 times. Especially sweet potato is rich in lysine.

Baidu Encyclopedia - Starch

Baidu Encyclopedia - Sweet Potato Flour