Starch that escapes digestion in the small intestine and is fermented in the colon. Cooking and cooling starchy foods increases the amount present.
16 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
Consistently reported in this food in amounts researchers treat as meaningful.
Musa acuminata
The fruit of a large tropical herb, harvested green and ripened after picking. Ripening converts most of its starch into sugars,…
Phaseolus vulgaris
A common bean variety whose dark seed coat carries anthocyanin pigments, staple across Latin America and the Caribbean. The USDA…
Cicer arietinum
A pulse eaten whole, ground into gram flour, or blended into hummus, with the large kabuli and small desi types differing in seed…
Phaseolus vulgaris
The large red-skinned variety of the common bean, and the one carrying the highest concentration of the toxic lectin…
Lens culinaris
Flat pulses sold whole or split, and the only common legume that cooks from dry without soaking. The USDA reference entry is for…
Sorghum bicolor
A drought-tolerant cereal eaten whole, milled into flour or popped, and free of gluten. The USDA reference entry is for the dry…
Ipomoea batatas
A starchy storage root in the morning glory family, unrelated to the potato. Flesh colour ranges from white through orange to…
Recorded in this food without a dependable quantity attached to it.
Hordeum vulgare
A cereal grain sold either hulled, with the bran intact, or pearled, with the bran abraded away. The USDA reference entry is for…
Oryza sativa
Rice with the bran and germ left intact, removing only the inedible hull. The USDA reference entry is for raw grain, and rice…
Fagopyrum esculentum
A pseudocereal seed from a plant in the rhubarb family, unrelated to wheat and free of gluten. The USDA reference entry is for…
Pisum sativum
Immature seeds of the pea plant, eaten fresh or frozen while still sweet and starchy rather than dried. Unlike the dried pulses…
Panicum miliaceum
A group of small-seeded, drought-tolerant cereals staple across the Sahel and South Asia, sold hulled and cooked like rice or…
Avena sativa
Whole oat groats that have been steamed and pressed flat so they hydrate quickly. The USDA reference entry is for the dry flake;…
Secale cereale
A cold-hardy cereal grain used mainly for dense breads and crispbreads in northern and eastern Europe. The USDA reference entry…
Oryza sativa
Rice milled to remove the bran and germ, leaving the starchy endosperm. The USDA reference entry is for raw grain; boiling…
Triticum aestivum
The entire wheat kernel — bran, germ and endosperm — either milled into wholemeal flour or cooked whole as berries. The USDA…