Nutrition · g per 100 g
RS3
RS3 is retrograded starch formed when gelatinised starch cools and recrystallises—day-old rice, potato salad, cooled pasta. Reheating softens some but not all of the resistance.
Highest in RS3
Top 10 ingredients (per 100 g edible portion).
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Lowest in RS3
Bottom 10 among ingredients with a recorded amount.
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