Which foods contain resistant starch?
The proportion of resistant starch in food depends mainly on the degree of processing. Starch is naturally present in plant-based foods such as potatoes, rice, cereals and legumes, and thus also in products made from it, such as pasta. In the human body, normal starch can be broken down into its components and used to produce energy.
Resistant starch is mainly found in raw carbohydrate-rich foods such as raw potatoes, corn grains, unripe bananas and whole grain bread.
However, we are not suggesting you start eating raw potatoes, raw corn and unripe bananas. There is another way to get food with resistant starch. Resistant starch becomes retrograde starch when foods such as potatoes or grains are cooked and then cooled down again. This starch then becomes indigestible i.e. a dietary fibre.
