Table 6.

Amylose percentage respect to total carbohydrates in raw rice and after the three cooking methods application.

Rice Varieties	Raw	Boiling	Stewing	Microwaving
Ribe	34.97 ± 0.01	34.32 ± 2.11	36.64 ± 0.32	32.93 ± 0.19 *
Basmati	42.38 ± 0.02	39.22 ± 0.41 *	45.06 ± 0.96 *	36.77 ± 0.13 *
Carnaroli	32.32 ± 0.02	39.83 ± 0.86 *	25.75 ± 0.44 *	30.80 ± 0.26
Vialone Nano	31.61 ± 0.01	36.01 ± 0.37 *	40.99 ± 1.15 *	33.82 ± 0.15 *
Fragrance	36.20 ± 0.04	33.19 ± 0.74 *	41.53 ± 0.55 *	37.26 ± 0.40
Arborio	36.12 ± 0.01	27.80 ± 0.55 *	44.36 ± 0.39 *	35.87 ± 0.16

Value reported as mean ± sd; * statistically different from raw (p < 0.05). Multiple comparisons of different rice and different cooking methods are shown in Table S4.