Traditionally, RS is found in:
● foods such as pulses (including peas, beans, lentils and chickpeas),
● foods which have been cooked then cooled (eg, cooked potatoes and pasta)
● wholegrain breads, cereals and bananas.
Examples of naturally-occurring resistant starch
|Food||Serving Size||Amount of Resistant Starch (grams)|
|Cold potato||1 2" diameter||3.2|
|Lentils||½ cup cooked||2.5|
|Cold pasta||1 cup||1.9|
|Wholegrain bread||2 slices||0.5|
The development of modern food processing techniques, including advanced milling methods, has led to the wide availability of highly refined foods. When cereal foods are refined, their content of dietary fibre and RS is lowered. After the end of the Second World War, there was a major change in food habits and the consumption of resistant starch decreased significantly.