Nutritional composition in relation to glycemic potential of popular Indian rice varieties

•RS and GI were significantly and negatively correlated (r=−0.674; p≤0.05).•Resistant starch significantly (45.5%) contributed for the GI variability.•Most rice varieties (7) elicited GI of 70–80 while Lalat instigated the lowest GI of 50.•Lalat is relatively rich in riboflavin and iron with 0.04 and 1.21mg/100, respectively. Diabetes, a chronic hyperglycemic disorder, is a public health concern in India. High glycemic carbohydrate foods are linked to higher risk of diabetes. The chemical composition and in vivo glycemic potential of popular Indian rice varieties namely Jaya, Lalat, NDR-97, PR-113, Salivahana, Sasyasree, Savithri, Tellahamsa, Triguna, Varalu and one hybrid DRRH-3, having wide agronomical and grain morphological features were studied. Nutrient composition varied prominently among different varieties. Resistant starch (RS) content (2.03–2.91%) correlated negatively with the glycemic index (GI) (r=−0.674; p≤0.05) and contributed for 45.5% of GI variability. Lalat, an aromatic traditional rice variety, with 2.91% RS and 27.9% amylose was the only one eliciting low GI of 50 and glycemic load (GL) of 13 while the rest exhibited GI ranging from 70 by Savitri to 80 by Salivahana. Identification of Lalat as a low GI variety is of significance in the dietary prevention and management of diabetes.