Cooled and reheated pasta has a surprising health advantage over freshly cooked pasta.

Dietitian Karen Inge told 3AW’s Dee Dee reheating pasta changes its structure.

“It’s higher in resistant starch,” she said.

“(It’s) a type of starch which resists digestion and ferments in the gut and produces acids which are very protective against bowel cancer and other gut disorders.

“If you let it cool … and you reheat it, it actually becomes higher in this resistant starch.

“It’s the same with potato, and it’s the same with rice.”

Press PLAY below for more tips from Karen on how to choose healthier pasta options