Most of the carbs you consume are starches. Some types of starch are resistant to digestion, hence the term resistant starch. This includes oats, rice, green bananas, beans, and legumes.
Only a few foods contain high amounts of resistant starch (1).
Furthermore, the resistant starch in foods is often destroyed during cooking.
Interestingly, the way you prepare starch-containing foods affects their starch content, as cooking or heating destroys most resistant starches.
However, you can recapture the resistant starch content of some foods by letting them cool after cooking.
Below are 9 foods that contain high amounts of resistant starch.
Oats are one of the most convenient ways to add resistant starch to your diet.
Letting your cooked oats cool for several hours — or overnight — could increase the resistant starch even more.
Oats are a good source of resistant starch, providing around 3.6 grams per 3.5 ounces (100 grams) of cooked oatmeal flakes.
Rice is another low cost and convenient way to add resistant starch to your diet.
One popular preparation method is to cook large batches for the entire week.
Not only does this save time, but the resistant starch content is also increased when the rice is left to cool over time.
Rice is a good source of resistant starch, especially when it’s left to cool after cooking.
Natural whole grains can be excellent sources of dietary fiber and resistant starch, along with various other nutrients.
Both should be soaked and fully heated to remove lectins and other antinutrients (
Good sources include:
- pinto beans
- black beans
- garden peas
Fava beans are an excellent source of resistant starch. When deep fried or roasted, they provide 7.72–12.7 grams of resistant starch per 3.5-ounce (100-gram) serving (11).
Beans or legumes are excellent sources of fiber and resistant starch. Most types may provide around 1–5 grams of resistant starch per serving.
Potato starch is a white powder that looks similar to regular flour.
It’s one of the most concentrated sources of resistant starch, with about 80% of the starches in it being resistant (11).
For this reason, you only need 1–2 tablespoons per day. Potato starch is often used as a thickener or added to:
- overnight oats
It’s important to not heat the potato starch. Instead, prepare the meal and then add the potato starch once the dish has cooled.
A lot of people use raw potato starch as a supplement in order to boost the resistant starch content of their diet.
Potato starch is the most condensed form of resistant starch available. Try adding 1–2 tablespoons per day into yogurt or smoothies.
It’s best to cook them in bulk and allow them to cool for at least a few hours. When fully cooled, cooked potatoes will contain significant amounts of resistant starch.
Remember not to reheat the potatoes. Instead, eat them cold as part of homemade potato salads or other similar dishes.
Cooking potatoes and then allowing them to cool significantly increases their resistant starch content.
As bananas ripen, the resistant starch transforms into simple sugars such as:
Therefore, you should aim to buy green bananas and eat them within a couple of days if you want to maximize your resistant starch intake.
Green bananas are high in resistant starch, which gets replaced with simple sugars as the banana ripens.
Hi-maize resistant starch is also referred to as hi-maize fiber or hi-maize flour. It’s made from corn.
Like potato starch, hi-maize resistant starch is a very condensed form of resistant starch. It can be easily added to yogurt or oatmeal.
Most commercial varieties of this product may be composed of 40–60% resistant starch. The remainder is mostly digestible starch (
Hi-maize resistant starch is made from corn and is a highly concentrated source of resistant starch. Try adding a tablespoon to your meals or snacks such as yogurt.
As with the food sources discussed above, it’s best to heat them and then allow them to cool overnight.
One time-saving technique is to prepare a large batch of pasta, rice, or potatoes over the weekend, then cool them and eat them with vegetables and proteins for complete meals during the week.
Cooking and cooling starchy foods will increase their resistant starch content. This is true of foods already high in resistant starch as well as foods like pasta, sweet potatoes, and corn tortillas.
Resistant starch is a unique type of starch with impressive health benefits.
There’s no formal recommendation for the intake of resistant starch.
Study participants typically received 10–60 grams per day. Health benefits were observed with a daily intake of at least 20 grams, but an intake as high as 45 grams per day was also considered safe (1, 5,
Get more resistant starch in your diet by consuming foods high in the nutrient or by cooking other starchy foods and letting them cool before eating them.