Starch is a large polymer of glucose subunits and is the storage form of glucose in plants. Sources include seeds, grains, corn, beans, potatoes, and rice. There are actually two types of starch: amylose and amylopectin. Amylose is a long, unbranched, chain of glucose subunits.
Sucrose: Glucose + Fructose
Lactose: Glucose + Galactose
Maltose: Glucose + Glucose