Abstract: To determine the contents of resistant starch in raw and cooked Luohanshen and white potato, taro, sweat potato and yam. MethodsThe contents of resistant starch and total starch were determined before and after cooking in five kinds of tuber crops by a method that mimicked gastrointestinal conditions. ResultsThe contents of resistant starch of 100?g TS in raw and cooked Luohanshen were respectively (77.31±4.22)g and (24.70±2.24)g, both of which were higher than those in other four kinds of tuber crops (P＜0.05). ConclusionThe content of resistant starch is reduced after cooking and is higher in Luohanshen than in other common tuber crops.

Key words: Luohanshen, Resistant starch, Total starch