Five cassava landraces were collected from central west and central south Brazil and from the Amazon region and planted in the same field under the same climatic conditions. Starch samples were isolated and characterized to reveal the relationship between the structure and physical and rheological properties of each starch. The apparent amylose contents varied between 21.4-25.0%, and the starch samples displayed a C-type XRD pattern. Moreover, the branch chain-length distribution patterns of amylopectins were similar and DSC thermograms of each sample showed the main endothermic gelatinization peak with a shoulder at a lower temperature. However, the thermogram of a 24-h digest used crystalline α-amylolysate of starch sample from cassava landraces (no. 163) was completely different from the other starch samples hydrolyzed for the same length of time. The pasting properties and dynamic viscoelasticity of sample no. 163 were also unique amongst the samples.