Evolution of RS
The amount of resistant starch appears to me to be related to the amount of protein in the tuber or grain/seed, on cursory review. I've tried to dig further but can't find anything. The food sources which appear to have the most RS are the starch containing foods with intact cell walls and higher protein content legumes (9.5-11.1% dal, lentils, beans), whole grains (4.5-6%), or complete proteins (2% potato; 4.8-5.9% processed non-modified PS; steamed/cooled potato 31% and roasted/cooled potato 52.5%). Perhaps amylose and other RS protect the peptides embedded in the starch matrix for tuber and grain/seed winter storage to buffer the Ice Age chill? Sprouting and germinating grains/seeds raise protein and nutritional content, but lowers RS. Additionally, fermentation of starches is a trade-off -- fermentation lowers RS but raises protein/vitamin content.
