Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

“This all happens because more retrograded starch is formed and retrograded starch is a type of resistant starch which is beneficial for your gut health because it acts more like a fibre.

RS2: Present in raw potatoes, plantains, and unripe bananas. RS3: Retrograded starch formed by cooling and storing cooked starch-rich foods like rice and pasta. RS4: A chemically modified starch ...