The problem isn't so much the lack of nutrients as it is the type of sugar. Yeast use different enzymes to digest different types of sugar. The reason you want to use DME to make a starter is so that the yeast are conditioned to digest maltose. If you make a starter with a different type of sugar then the yeast you produce aren't going to be used to digesting maltose and won't be making the proper enzymes in the quantity necessary to ferment your wort. It may still work, but you're starting your yeast out at a disadvantage and they will be stressed so you may get a slow or stuck ferment and/or have some off flavors produced.
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