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Resistant starch type 3 (RST3) is the technical term for Retrograded starch, which is produced by cooking and then cooling starchy foods, resulting in a form of starch that resists digestion and acts as dietary fiber.
Resistant starch that is formed when starch-containing foods are cooked and cooled, such as pasta. Occurs due to retrogradation, which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled due to new crystalline matrices (potato, bread, cornflakes)
RS-3 is a type of starch that doesn't get digested in the upper part of the digestive system. Ins…