Small amounts of resistant starch (about 5% of the total) are produced when some starchy cooked foods, such as potatoes and rice, are allowed to cool before eating.

• 当像马铃薯和饭这样的一些淀粉的被烹调的食物,被允许在吃之前冷却的时候，少量反抗的淀粉 (总数的大约 5%25 的) 被生产。