Starch, also known as farina, is contained in many products of plant origin. Its assimilation includes several stages. The first one concerns the digestion which happens thanks to the saliva, or amylase, to be more exact. It breaks down the starch to maltose (disaccharide). The next phase concerns the digestion in the stomach, in which process the pancreatic amylase engages too.
Starch, also known as farina, is contained in bread, pasta, cereals, potatoes (starchy veggies), legumes (beans, peas, rice, lentil) and others.
Carbohydrates, which are primarily contained in plants, are the main source of energy for the human body.