Ginseng root starch, prepared by conventional method, contained crude lipid of 0.5%, crude protein of 0.4%, crude mineral of 0.17% and phosphorous of 12.5mg% as noncarbohydrate constituents. The amylose content of ginseng root starch picked in Summer (May to August) and Winter (November to March) was 32-35% and 15-20%, respectively, and it was decreased with a growing preiod of ginseng. The blue value, alkali number and ferricyanide number of the starch were 0.14-0.17, 8.50 and 0.781, respectively. The molecular weight of amylose in the starch was estimated to be 1.27-7.95${ imes}$105 by means of periodate oxidation, and the degree of branching and glucose unit per segment of amylopectin were 3.50-3.53% and 28.3-28.5, respectively, The starch content of ginseng root was decreased when dried under sunlight and stored at 5$^{circ}C$ for twenty days. In contrast, sucrose content in the root was increased from 3.8% in fresh state to 11.5% during storage at the above condition. In the other hand, starch was converted to maltose by heating at temperature above 70$^{circ}C$.