----- Original Message -----
> 1.A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in
>the
> seeds, fruits, tubers, roots, and stem pith of plants, notably in corn,
> potatoes, wheat, and rice, and varying widely in appearance according to
>source

Thanks, Ken, but I'm looking for a bit of a different answer that I can
relate to.  Let me rephrase my question and see if it will elicit answer
that my brain can process better.

All vegetables and fruits contain carbs.  Then is it simply the *amount* of
carbs in a given food or is it a specific *kind* of carb (e.g., as per Am
Her C6H10O5) that causes some foods to be labeled as *starches* and others
not?  Gee, I hope that's clear........because I'm anything but clear on the
answer.

Thanks, again.

Theola