List of Resistant Starch Foods
Resistant starch foods are usually best served cold because the resistant starch crystals form once the food has been cooked and cooled. They are known for being low glycemic; slowly digested or not digested at all and are good for weight loss and keeping your blood sugar level low as a result.
Legumes such as * Adzuki Beans * Black Beans * Black-eyed peas * Broad Beans (Fava Beans) * Butter Beans * Calico Beans * Cannellini Beans * Chickpeas (Garbanzo Beans) * Edamame * Great Northern Beans * Italian Beans * Kidney Beans * Lentils * Lima Beans * Mung Beans * Navy Beans * Pinto Beans * Soy Beans, including black soy beans * Split Peas * White Beans
Hi-Maize corn starch added to smoothies or substituted for some of the flour in your favorite baked goods recipes.
Whole, intact grains such as pearl barley, bulgar wheat and long grain brown rice.
Shirataki noodles are slowly digested and it’s construction is close to resistant starch.
Bananas that are slightly green
Yams & Potatoes best served cooled after cooking.
Corn
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