Resistant Starch Content in Potatoes

Back to my two favorite subjects: Potatoes and resistant starch. A new paper out, one that examined the fiber and starch profiles of numerous potato types. This is the first paper to fully describe the RS found in raw, cooked, and cooked and cooled potatoes.

From the Food Chemistry journal, "Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact" (Pinhero et al, 2016). It's still in draft, but I managed to sneak a few tidbits out for you.

Several studies reported that potatoes generally have medium to high GI, which has often adversely affected their consumption, but have overlooked the many nutritional and health benefits of potatoes.

Post moved to www.potatohack.com!