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 an...

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Veröffentlicht in:	Food chemistry 2018-01, Vol.238, p.29-34
Hauptverfasser:	Prasad, V.S.S., Hymavathi, A., Babu, V. Ravindra, Longvah, T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose Blood Glucose Dietary Carbohydrates Glycemic Index Glycemic load Humans India Lalat Oryza Resistant starch α-Tocopherol equivalent (ATE)
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