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. 2019 Mar 15;11(3):634. doi: 10.3390/nu11030634

Figure 4.

Figure 4

The constituents of starch fractions of test foods (Mean values with their standard deviations, n = 6). RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch; WR, white rice cooked for 30 min; (a) BR30 and BR60, waxy black rice cooked for 30 and 60 min; (b) MI30 and MI60, millet cooked for 30 and 60 min; (c) AD30 and AD60, adlay cooked for 30 and 60 min; (d) LB30 and LB60, dried lily bulb cooked for 30 and 60 min; (e) LS30 and LS60, lotus seed cooked for 30 and 60 min; (f) AB40 and AB70 adzuki bean cooked for 40 and 70 min. Differences of RDS, SDS, and RS between test foods and white rice are shown with unlike superscript letters, a,b,c (p < 0.05).