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For instance, a cold, boiled potato contains about 13.5 percent resistant starch of the RS 3 type, while the same boiled potato served hot contains about 6.7 percent resistant RS3 starch.

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RS3 is present in most starchy foods, which have been cooked then cooled and stored for several hours, up to several months. Retrogradation is a recrystallisation of starch chains, which occurs after gelatinisation when the product has not been immediately dried. Single chains form double helixes. Mainly the linear fraction of the starch, the amylose, is involved; amylopectin, however, can also retrograde, although a much longer time is needed. Cooked and cooled potatoes have been shown to contain RS3 in significant amounts (Englyst & Cummings, 1987). Reheating of starch reduces the RS3 content of the potato, showing that the retrogradation is partly reversible. Several cycles of heating and cooling, however, allow an increase in the RS3 levels.

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