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Nutritional Importance of Starches

Starch is a type of carbohydrate found naturally in many plants, including fruits, vegetables, and grains. Starches provide the body with its primary source of energy through glucose and also supply fiber, calcium, iron, vitamin B and a feeling of fullness. There are different types of starches, including resistant starches, which are not fully broken down and digested in the small intestine. Resistant starches include physically inaccessible starches found in raw foods, retrograded starches formed during cooking and cooling, and chemically or physically modified starches.

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Happie Dilao
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39 views12 pages

Nutritional Importance of Starches

Starch is a type of carbohydrate found naturally in many plants, including fruits, vegetables, and grains. Starches provide the body with its primary source of energy through glucose and also supply fiber, calcium, iron, vitamin B and a feeling of fullness. There are different types of starches, including resistant starches, which are not fully broken down and digested in the small intestine. Resistant starches include physically inaccessible starches found in raw foods, retrograded starches formed during cooking and cooling, and chemically or physically modified starches.

Uploaded by

Happie Dilao
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Nutritional Importance

of Starches
JESSABELLE SALAMILAO BSND 1A
STARCH

is a carbohydrate and a natural


component of most plants,
including fruits, vegetables, and
grains.
Starch
• Starches are the
main type of
carbohydrate in
bread, cereal,
pasta, potatoes
and starchy
vegetables like
corn.
•Calcium
•Iron
•Vitamin B
•Fiber
Energy,
fiber, and
essence of
fullness
Starch
• The body breaks down
starch molecules into
glucose, which is the
body's primary fuel source.
Resistant Starch
• Type is of starch that is not digested in your
small intestine, some starch can escape
digestion and arrive into the large intestine
where it is usually fermented producing short
chain fatty acids, other organic acids such as
lactic acids, and gases.
RESISTANT STARCHES

(RS) are usually classified


in (4) four categories
•RS 1
•RS 2
•RS 3
•RS 4
Resistant Starches
RS 1 are starches that are physically inaccessible

Include such raw starches as banana, raw potatoes or high amylose


RS 2
starches

RS 3 Starches that had undergo heating and gelatinization

RS 4 Heavy modified starches. Ex: Distarch phosphate


Thank you

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