Amylose is a type of carbohydrate known as a polysaccharide, which is a long chain of glucose molecules linked together. It is one of the two components of starch, the other being amylopectin. Amylose typically makes up about 20-30% of starch and is characterized by its linear structure, allowing it to form a helical shape. In plants, amylose serves as an energy storage molecule, providing a source of glucose when needed. When consumed in the diet, amylose is digested more slowly than amylopectin, leading to a gradual release of glucose into the bloodstream. This property makes amylose-rich foods beneficial for maintaining stable energy levels.