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"a, Starch cells of the Pea, showing grains of starch in the interior. b, Seperate starch grains, with striae and hilum." — Encyclopedia Britannica, 1893

Starch Cells

"a, Starch cells of the Pea, showing grains of starch in the interior. b, Seperate starch grains, with…

An illustration of a small corn plant including the roots.

Corn Sprout

An illustration of a small corn plant including the roots.

This illustration shows a lentil plant. Lentils are the round, flat seeds of a small leguminous plant <i>(Vicia (Lens) hirsuta)</i>, of which numerous varieties are cultivated in the countries bordering the Mediterranean and elsewhere. The seeds are highly nitrogenous, and of great food value. They form the principal constituent of the well-known <i>Revalenta arabica</i> of commerce. They consist of -- starch, 50 percent; casein, 24 percent; fat, 2 percent; and water, 14 percent. The dark green German lentils are much more palatable than the reddish-yellow Egyptian variety.

The Lentil Plant

This illustration shows a lentil plant. Lentils are the round, flat seeds of a small leguminous plant…

A native of America, is extensively cultivated from the southern part of Chili to high latitudes in North America. Its northern European limit is perhaps near the isotherm of 65 degrees Fahr.

Maize

A native of America, is extensively cultivated from the southern part of Chili to high latitudes in…

A potato.

Potato

A potato.

An illustration of a potato.

Potato

An illustration of a potato.

Cells of a raw potato, with starch grains in natural condition.

Potato Cells

Cells of a raw potato, with starch grains in natural condition.

An illustration of the leaf of a potato plant.

Potato Plant Leaf

An illustration of the leaf of a potato plant.

An illustration of the tubers on underground branches of a potato plant.

Tubers of a Potato Plant

An illustration of the tubers on underground branches of a potato plant.

Roots of the carrot are designed to absorb moisture and matter from soil, and to hold nutrients for use.

Carrot Root

Roots of the carrot are designed to absorb moisture and matter from soil, and to hold nutrients for…

"When the fibers of roots become enlarged by the deposition of starch, they form this variety of root."&mdash;Darby, 1855

Fasciculated Root

"When the fibers of roots become enlarged by the deposition of starch, they form this variety of root."—Darby,…

"This variety consists of numerous fibers proceeding from the neck of the plant, and may be seen in most grasses and grains."&mdash;Darby, 1855

Fibrous Root

"This variety consists of numerous fibers proceeding from the neck of the plant, and may be seen in…

Roots of the turnip are designed to absorb moisture and matter from soil, and to hold nutrients for use.

Turnip Root

Roots of the turnip are designed to absorb moisture and matter from soil, and to hold nutrients for…

This illustration shows the formation of starch.

Starch

This illustration shows the formation of starch.

An illustration of corn starch cells.

Corn Starch

An illustration of corn starch cells.

An illustration of potato starch cells.

Potato Starch

An illustration of potato starch cells.

An illustration of wheat starch cells.

Wheat Starch

An illustration of wheat starch cells.

"Section through exterior part of a grain of wheat. c, cuticle or outer layer of bran; ep, epidermis; m, layer beneath epidermis; qu, sch, layers of hull next to seed-coats; br, n, seed-coats; Kl, layer containing proteid grains; st, cells of the endosperm filled with starch." -Bergen, 1896

Wheat Grain

"Section through exterior part of a grain of wheat. c, cuticle or outer layer of bran; ep, epidermis;…

Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae).These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are hundreds of cultivars among the cultivated species. The sweet potato (Ipomoea batatas) has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family. The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color from dark brown to light pink

Yam

Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae).These are perennial…