It’s barbeque season and potato salad is often a fan-favourite. The dietitian in me also loves that it’s rich in resistant starch.

Resistant starch is a type of prebiotic. Prebiotics (different than probiotics) are types of starches and fibre found in certain foods, that are resistant to digestive enzymes in the small intestine. They pass through to the large intestine where they’re fermented by the bacteria in the colon. Essentially prebiotics act as food for health-promoting bacteria in the gut. The byproducts of this fermentation are called short-chain fatty acids (SCFAs) – butyrate, proprionate, and acetate. SCFAs demonstrate health benefits, for example reducing intestinal pH helping to prevent overgrowth of pathogenic bacteria. They can help with blood sugar glucose and fat metabolism, and demonstrate anti-inflammatory effects.

How are potatoes turned into prebiotics? Well, Cooked and cooled starches, such as potatoes, are considered a type 3 resistant starch, classifying them as a prebiotic. 

Potatoes are definitely underrated!  They are affordable, nutrient-dense, and versatile.