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Foods that contain polysaccharides are potatoes, grains, bananas, carrots, nuts, etc,

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10y ago
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14y ago

Starch food are bread, cereals, rice, pasta and potatoes etc

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16y ago

bread, pasta, cereal, potatoes

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Q: Which food contains mostly polysaccharides?
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Related questions

Example of food that contains polysaccharides?

inday waya ako kalo oy!


What contains only polysaccharides?

starch and glycogen


What type of food do you eat at Maldives?

Mostly food which is spicy and which contains fish


Does bread contain polysaccharides?

Yes, it contains starch and starch is a polysaccharide.


What food contains proteins bread fish or butter?

Fish contains proteins. Bread is mostly carbohydrates. However, bread made with milk will also have a small amount of protein in it. Butter is mostly fat.


Does rice have polysaccharides?

Yes, rice contains polysaccharides, which are complex carbohydrates that are composed of multiple sugar molecules linked together. One of the main polysaccharides found in rice is amylose, which is a type of starch that provides energy to the body.


Which best describes food when it reaches the stomach?

The polysaccharides have been broken down.


Does water contain reducing sugars or polysaccharides?

Water does not contain reducing sugars or polysaccharides. Water is a pure substance composed of H2O molecules and does not contain complex carbohydrates like reducing sugars or polysaccharides.


How many sugars polysaccharides contains?

3 sugar molecules or more. Honestly, it's a quick Google search.


Which oil contains mostly polyunsaturated fatty acids?

Which oil contains mostly polyunsaturated fatty acids?


How do humans and plants store polysaccharides?

Humans store polysaccharides in the form of glycogen in the liver and muscles. Plants store polysaccharides as starch in their roots, tubers, and seeds.


What are the functions of saliva in humans?

The basic function of saliva is to moisten and Lubricate food. Saliva also contains salivary amylase which breaks the covalent bonds between glucose molecules in starch and other polysaccharides to produce the disaccharides maltose and isomaltose.