Specifically, starch is a polymer of α-glucose molecules. These glucose units are linked together by glycosidic bonds in two main forms:

* Amylose: A linear chain of α-glucose units linked by α(1→4) glycosidic bonds.

* Amylopectin: A branched chain of α-glucose units linked by α(1→4) glycosidic bonds with occasional branches formed by α(1→6) glycosidic bonds.

So, the answer is glucose.