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Description
Resistant starch is a carbohydrate that does not undergo digestion in the small intestine and ferments in the large intestine. There are several types of resistant starches found in the food we eat. Type 1: found in grains, seeds, and legumes, Type 2: found in starchy foods, including raw potatoes and green (unripe) bananas, Type 3: formed when specific starch-rich foods like potatoes and rice are cooked and cooled and Type 4: Is man-made and formed via a chemical process. Thus it is very likely that more than one type of resistant starch might be present in a single food. Some of the foods that act as rich sources of resistant starch are; beans, peas, lentils, whole grains like oats and barley, cooked and cooled rice, etc. Resistant starch has many benefits like improved insulin sensitivity, lower blood sugar levels, reduced appetite, treatment and prevention of constipation, a decrease in cholesterol levels, and so on.