1. Soy products: tofu, tofu curd, dried tofu, tofu skin, yuba, bean curd, stinky tofu, soy milk, etc.

2. Fish: grass carp, eel, striped fish, white eel, loach, stick fish, etc.

3. Meat: pork, beef, duck, chicken, mutton, etc.

4. Eggs: quail eggs, eggs, duck eggs, goose eggs, etc.

5. Vegetables: green leafy vegetables, spinach, rape, chrysanthemum, cucumber, broccoli, onion, etc.

Starch is a high molecular carbohydrate polymerized from glucose molecules. Its basic unit is α-D-glucopyranose and its molecular formula is (C6H10O5)n.

Starch is the most common storage form of carbohydrates in cells, and there are two types: amylose and amylopectin. Starch has physical properties such as particles being insoluble in cold water, gelatinization, and retrogradation. In addition to being edible, it is also used industrially to make dextrin, maltose, glucose, alcohol, etc.