Type of RS Description Food sources Resistance minimized by
RS1 Physically protected Whole or partly milled grains and Milling, chewing
seeds, legumes
RS2 Ungelatinized resistant granules Raw potatoes, green bananas, some Food processing and cooking
with type B crystallinity, slowly legumes, high amylose corn
hydrolyzed by -amylase
RS3 Retrograded starch Cooked and cooled potatoes, bread, Processing conditions
cornflakes, food products with
repeated moist heat treatment
RS4 Chemically modified starches Foods in which modified starches have Less susceptible to digestibility
due to cross-linking with been used (for example, breads, cakes) in vitro