Could you provide me with information about resistant starch and their benefits.

Resistant starch is a type of carbohydrate found in certain fruits, vegetables, grains, and legumes. Unlike other carbohydrates, resistant starch isn't entirely broken down by the body, which is how it got its name because it "resists" digestion. Although resistant starch is molecularly similar to a carbohydrate, it is digested like fiber, meaning it passes into the large intestine intact where they can undergo bacterial fermentation. One of the byproducts of resistant starch fermentation can be butyric acid, a short-chain fatty acid that can help support the health and healing of cells in the small and large intestine. Nutrition experts have begun to classify resistant starch as a type of fiber. Starchy foods include breads, pasta, whole grains, legumes, and starchy vegetables (e.g. corn, potatoes). Foods with concentrated amounts of resistant starch include oats, whole-grain breads, legumes (beans and peas), potatoes and yams, bananas, rice and pasta, corn, barley, and millet.

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