This type of starch is not digested in the small intestine, but has healthful effects in the colon and the rest of the body. Legumes (beans, peas, etc.) contain a large proportion of resistant starch. Some grains, when whole and intact (e.g. not processed or ground into flour), contain moderate amounds of resistant starch - when the grain is ground into flour, almost all of the starch is broken down into sugars and absorbed into the blood. This is why the glycemic index of products made with flour (even whole grain flour) is so much higher than that of the grain they came from. Find Out More About Resistant Starch
Also Known As: Nonglycemic starch. It is a type of fermentable fiber.
Common Misspellings: resistent starch
Whole cooked beans are a good source of resistant starch.