The aim of the research was to determine resistant starch content in selected foods with enzymatic AOAC 2002.02 method. Beans, chickpea, oat flakes, buckwheat porridge, freshly cooked and cooled cooked potatoes, ripe and unripe bananas and fresh, one and three days stale semi-white bread were included in the study. Unripe banana contained the highest amount of resistant starch, the least resistant starch was determined in freshly cooked potato and buckwheat porridge. Unripe banana contained approximately 3 times more resistant starch than ripe banana. In the bread samples, three days stale bread contained more resistant starch than fresh and one day stale bread. Cold cooked potato contained 2 times more resistant starch than freshly cooked potato. Along with resistant starch also the content of digestible starch was determined in selected foods. The content of digestible starch was inversely proportional to the content of resistant starch in most of the samples.