Amylose is a type of carbohydrate known as a polysaccharide, which is made up of long chains of glucose molecules. It is one of the two main components of starch, the other being amylopectin. Amylose typically consists of hundreds to thousands of glucose units linked together by α(1→4) glycosidic bonds, giving it a linear structure. In plants, amylose serves as an energy storage molecule. When consumed, enzymes in the digestive system break down amylose into glucose, which can be used by the body for energy. Foods high in amylose include potatoes, rice, and corn.