There are two types of starches: resistant starch and digestible starch. Resistant starch is not broken down by your body and passes through your digestive system mostly unchanged. This type of starch is found in unripe bananas, cooked and cooled potatoes, and raw legumes. Digestible starch is broken down by your body into glucose and used for energy. This type of starch is found in cooked potatoes, grains, and legumes.
Starches are a good source of energy and essential nutrients, such as vitamins, minerals, and fiber. They also play an important role in many foods, such as providing structure, texture, and flavor. When choosing foods that contain starch, it’s important to consider the other nutrients they offer, such as fiber, vitamins, and minerals.
Whole grains, legumes, and potatoes are good sources of starch. Refined grains, such as white bread and pasta, have been stripped of some of their nutrients during processing.