On the face of it, starch granules are polymeric structures containing two polysaccharides – amylose and amylopectin with one constituent monomer only – glucose. The number of glucose units bonded together and their bond profile affects the functionality of the polysaccharides. This brief review is written to highlight similarities and differences between the three forms (starch granules, dextrins, and molecular) of glucose. It is designed to question if glucose, maltodextrin, and starch are comparable from a chemical, physical, or nutritional perspective.