Table 1.
Estimated total dietary fiber, total starch, and resistant starch of some nourishment sources (g/100 g as eaten).
| Source | Total Starch | Total Dietary Fiber | Resistant Starch |
|---|---|---|---|
| Legumes | |||
| Red beans | 42.4 | 36.2 | 24.4 |
| Pulses | 53.2 | 33.1 | 25.3 |
| Vigna unguiculata (Peas) | 53.6 | 32.6 | 17.5 |
| Cereal grains | |||
| Barley (Hordeum vulgare) | 55.2 | 17 | 18.3 |
| Corn Starch | 77.5 | 19.3 | 25.7 |
| Arborio rice | 95.2 | 1.2 | 14.2 |
| Wheat | 50.4 | 17.2 | 13.2 |
| Oats | 43.2 | 37.2 | 7.2 |
| Flours | |||
| Corn | 84.2 | 2.3 | 11.3 |
| Wheat | 68.5 | 12.6 | 1.4 |
| Rice | 86.3 | 5.4 | 1.5 |
| Potato | 81 | 2.7 | 1.6 |
| Grain-based food products | |||
| Spaghetti | 73.9 | 5.7 | 3.1 |
| Rolled oats | 56.4 | 10.3 | 8.2 |
| Cereal products | |||
| Crisp bread | 67.2 | N/A | 1.4 |
| White bread | 46.3 | N/A | 1.6 |
| Granary bread | 44.6 | N/A | 6.2 |
| Extruded oat cereal | 57.1 | N/A | 0.5 |
| Puffed wheat cereal | 67.7 | N/A | 1.5 |
| Oat porridge | 9.2 | N/A | 0.4 |
| Cooked spaghetti | N/A | N/A | 2.7 |
| Cooked rice | N/A | N/A | 3.8 |
| Potato products | |||
| Boiled potatoes | N/A | N/A | 2.1 |
| Chips | 29.1 | N/A | 4.5 |
| Mashed potatoes | N/A | N/A | 2.1 |
Quantification of total starch, total dietary fiber, and resistant starch levels in diverse raw food material and expressed in terms of percentage. Copyright obtained from Tamura et al. [39].