Starchy carbohydrates include food such as potatoes, corn, and rice. Foods that contain cellulose include fruits and vegetables (along with skin such as apples and pears), wheat bran, and spinach. As previously mentioned, when there is too much glucose in the body, it gets stored as glycogen in the muscles or liver.

What contains glycogen?

Glycogen is a branched biopolymer consisting of linear chains of glucose residues with an average chain length of approximately 8–12 glucose units and 2,000-60,000 residues per one molecule of glycogen. Glucose units are linked together linearly by α(1→4) glycosidic bonds from one glucose to the next.

Where is glycogen found in foods?

Food that is rich in starch (pasta, rice, potatoes, quinoa, leguminous plants…) is called starchy food. Glycogen is the animal equivalent of starch. It represents the way our body stocks glucose in the liver (hepatic glycogen) and in the muscles (muscular glycogen).