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https://www.hsph.harvard.edu/nutritionsource/2015/11/16/ask-the-expert-legumes-and-resistant-starch/#:~:text=Fully%20cooked%20legumes%20contain%20only%20about%204-5%25%20of,allowing%20some%20of%20the%20starch%20molecules%20to%20recrystallize