What is the functional role of resistant starch found in cooked and cooled Borlotti beans?
Answer
It passes undigested into the colon to nourish the beneficial gut microbiome.
Resistant starch, a component often present when legumes like Borlotti beans are cooked and subsequently cooled, functions similarly to soluble fiber within the lower digestive system. This type of starch resists digestion in the upper gastrointestinal tract. Consequently, it travels intact to the colon where it serves as a prebiotic substance, effectively nourishing and feeding the beneficial bacteria that constitute the gut microbiome. This slow-release mechanism further contributes to the overall slow digestion process observed when consuming these legumes.
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