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Starch plays a major role in determining the texture, stability, appearance, and nutritional value of various food products. A comprehensive understanding of the chemical compositions, structures, and functional properties of starch is crucial for leveraging this essential ingredient in the development of high-quality and nutritious foods. This chapter provides an extensive review of the structures of major components, such as amylose and amylopectin, and explores minor components, including intermediate components, endogenous lipids and proteins, and phosphate monoesters, found in starches derived from diverse crop origins. Additionally, it delves into the organization of these components within semicrystalline starch granules. The discussion extends to the impact of these structurally diverse components on the functional properties of starch, including gelatinization, pasting, gelling, and retrogradation/syneresis …