White fig. When prepared and cooled, a more slowly digested resistant starch occurs. This helps to reduce type 2 diabetes.
Oat. It also creates a resistant starch that is beneficial for blood sugar and intestinal health.
Potatoes. Another product containing many carbohydrates. It also creates resistant starch when cooling and cooking.
Dill. According to the results of a study, cooled, dill contains more phenolic acid (antioxidant). However, it needs to be stored in the refrigerator for 15 days. Phenolic acids help prevent the development of diseases associated with oxidative stress.
Barley. It produces resistant starch during cooking and cooling.
Paste. This is another good source of resistant starch. Choosing full grain pasta is the most useful.
Pinto beans. They give a boiled and cooled, resistant starch.
Baked bread. In such a bread, it is stored at a more resistant starch or higher temperatures than a furnace product.
News -law materials cannot be equalized to the doctor’s prescription. Consult a specialist before deciding.
Source: Ferra
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