What functional carbohydrate results from cooking and cooling German Butterballs?
Answer
Resistant Starch
When potatoes like the German Butterball are cooked thoroughly and subsequently allowed to cool down completely, a chemical transformation occurs where some of the starch converts into Resistant Starch. This compound is classified as a functional carbohydrate because it bypasses digestion in the small intestine, mimicking the behavior of soluble fiber. Its resistance to immediate breakdown allows it to travel onward to the large intestine, where it serves a specific role in promoting gut health.
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