Starch
Starch is a complex carbohydrate made of glucose chains. It is common in potatoes, rice, grains, pasta, bread and legumes.
What starch is
Starch is a plant carbohydrate. During digestion, much of it is broken down into glucose, which the body can use for energy.
Digestibility
Not all starch behaves the same. Some is digested quickly, some more slowly, and some resists digestion and behaves more like fibre.
| Type | Meaning |
|---|---|
| Rapidly digestible starch | Broken down quickly and can raise glucose faster. |
| Slowly digestible starch | Broken down more gradually. |
| Resistant starch | Escapes digestion in the small intestine and can be fermented by gut bacteria. |
Cooking and cooling
Cooking usually makes starch easier to digest. Cooling cooked starch foods can increase resistant starch somewhat, although the total effect depends on the food and preparation.
Source
- EFSA DRV 2010 : Dietary reference values for carbohydrates and dietary fibre.
- Starch digestibility review : Review covering rapidly digestible, slowly digestible and resistant starch.