Physical and chemical characteristics of food can affect the digestibility of food starch. Which order below, from least to most, for carbohydrate-derived energy, is correct if the food amounts are comparable?

Question

Quizplus · Accepted Answer

The digestibility of starch in bananas increases as they ripen and further increases when cooked. Raw unripe bananas contain resistant starch, which is less digestible. As they ripen, the starch converts to simpler sugars, making them more digestible. Cooking further breaks down the starch, increasing its digestibility.

Physical and Chemical Characteristics of Food Can Affect the Digestibility