Table 2.
Major nutrient components and resistant starch content of the test foods (mean ± SE)
| Carbohydrate1 (g/100 g) | Protein1 (g/100 g) | Fat1 (g/100 g) | RS + DF1 (g/100 g) | Calories (kcal/100 g) | |
| Adlay | 85.9 ± 0.5 | 6.7 ± 0.1 | 2.5 ± 0.0 | 15.1 ± 0.5 | 329.9 |
| Brown rice | 86.2 ± 0.1 | 5 ± 0.1 | 1.7 ± 0.1 | 30.8 ± 0.6 | 380.1 |
| Mung bean noodles | 93.5 ± 0.1 | 0.0 ± 0.0 | 0.0 ± 0.1 | 15.7 ± 0.5 | 374.0 |
| Taro | 89.9 ± 0.1 | 3.25 ± 0.0 | 0.1 ± 0.0 | 9.8 ± 0.3 | 373.5 |
| Yam | 89.1 ± 0.1 | 2.12 ± 0.2 | 2.1 ± 0.2 | 20.2 ± 0.5 | 383.8 |
| White bread | 49.9 ± 0.5 | 9.4 ± 0.1 | 7.5 ± 0.0 | 8.8 ± 0.4 | 304.7 |
1
Analyzed by dry weight. DF: Dietary fiber; RS: Resistant starch.