From:  Edible canna starch: a comprehensive review of its characteristics related to food uses

 Chemical composition of canna starches from different origins.

OriginVariety/ecotypeMoisture (%)Protein (%)Fat (%)Ash (%)Amylose (%)Starch purity (%)Reference
BoliviaPurple 8.80.07--48.0*99.1[30]
Brazil-9.80.600.150.5339.0*98.8[36]
Brazil--0.130.190.2431.7*-[28]
ColombiaNativa, Negra, Verde, and Morada13.6–14.20.20–0.50< 0.0050.18–0.3421.2–31.7-[23]
ColombiaVerde8.30.800.050.2240.7*99.8[36]
Venezuela-18.20.670.050.3213.8*-[27]
India-11.00.930.400.0638.0*-[15]
IndonesiaGanyong merah12.30.80--35.0*88.1[37]
ThailandVietnam-purple (different rhizome segments)-0.06Nd0.18–1.6930.9–36.2*-[12]
ThailandJapanese-green, Thai-green, and Thai-purple9.4–10.00.07–0.080.01–0.020.25–0.3321.0–28.0*
19.0–25.0
-[3]
ThailandVietnam~15.00.06Nd0.3434*-[38]
ThailandJapanese-green, Thai-green, Thai-purple, and Chinese-purple-0.05–0.200.01–0.150.70–0.90-94.0–96.6[2]

*: Apparent amylose; Nd: not detected; -: not informed.