The higher the score, the higher the ratio of resistant starch over
the total starch content of a food.
The foods in list below contains a high amount of resistant starch relative to
their total starch content.
Not exact matches
You have to take the
Total Carbs and subtract fiber and sugars and the remainder is the G
content of
starch.
Significant changes (p ≤ 0.05) in the
starch degradability including
total and soluble amylose
content, and resistant
starch occurred due to popping; in - vitro protein digestibility along with the
content of albumin proteins increased.
They are high in fiber and amino acids, and while they have a fairly high sugar
content, the
total lack of
starch is ideal for a quick sweet treat and baking.
Potatoes can vary in
content of
total starch (TS), but the fraction of RS to TS is always going to be 75 - 85 % RS by weight of TS.