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  • the polysaccharides in the potato (i.e. long chain starches) can be broken down by cooking into short chain starches that can be digested by enzymes in the human gut to glucose, which provides nutritional value
  • the polysaccharides in in wood (e.g. cellulose, pectin) cannot be broken down by cooking or by enzymes in the human gut, so it provides no nutritional value
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9y ago

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