A powerful stimulant by biological terms, resistant starch is defined as the total amount of starch and its breakdown products that are not absorbed by healthy people’s small intestines but are later digested by the colon’s microbiota to create short-chain fatty acids. Consuming resistant starch has numerous health benefits and functions as a nutraceutical. With time, people are becoming more and more aware of the benefits of eating foods low in carbohydrates. However, the presence of resistant starch in a diet high in carbohydrates makes it appropriate for people who are concerned about their health. Enhanced intake of resistant starch is directly associated with the improved level of cardiovascular health. Starch comprises a higher proportion of amylose, the consumption of which is associated with elevated levels of resistant starch; however, various unexplored structural attributes of starch may significantly influence its digestibility. The amount of resistant starch in food is influenced by the starch’s intrinsic quality, processing methods, and storage temperature. The categorization, structure, qualities, manufacture, uses, and health benefits of resistant starch are all covered in this book chapter.