1, mung bean: mung bean starch is the best starch, which is rarely used in general. It is made by soaking mung beans in water, grinding and precipitating. Features: sticky enough, small water absorption, white and shiny color.

2. Potato: Potato starch is commonly used in families at present. It is made by grinding potatoes, washing and precipitating. Features are: sticky enough, fine texture, white color, luster better than mung bean starch, but poor water absorption.

3, sweet potato: sweet potato starch is characterized by strong water absorption, but poor viscosity, dull, dark red with black color, from fresh potato grinding, rubbing and washing, precipitation. In addition, there are corn starch, water chestnut starch, lotus root starch and water chestnut starch.

4. Cassava: Cassava starch is a powder obtained by dehydration and drying of cassava after starch extraction. Cassava starch can be divided into raw starch and various modified starches, which are widely used in food industry and non-food industry. Modified starch can be customized according to the specific requirements put forward by users, so as to be suitable for special purposes.

5. Wheat: Wheat starch is precipitated or made of flour after washing gluten from dough. The characteristics are: white color, but poor luster, not as good as potato powder, easy to precipitate after thickening.

References:

Starch-Baidu Encyclopedia