Nutrition · g per 100 g
RS5
RS5 describes starch–lipid complexes that resist digestion. They form when amylose binds fatty acids—relevant in some cooked cereal and potato dishes with fat.
Highest in RS5
Top 10 ingredients (per 100 g edible portion).
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Lowest in RS5
Bottom 10 among ingredients with a recorded amount.
No ranking data yet.