. 2022 Apr 15;2022:7708172. doi: 10.1155/2022/7708172

Table 2.

Total phenolic, anthocyanin, and resistant starch contents.

Content	Boiled purple sweet potato	Purple sweet potato noodles	Resistant starch-rich purple sweet potato noodles
Total Phenolic mg GAE/100 g)	357.33 ± 1.28^a	195.58 ± 2.06^c	327.10 ± 2.78^b
Anthocyanin (mg/100 g)	95.64 ± 0.39^a	44.71 ± 0.23^b	93.94 ± 0.43^a
Resistant starch (%)	2.99 ± 0.20^c	6.52 ± 0.16^b	14.29 ± 0.17^a

Values are mean ± standard deviation. Values in the same row followed by different letters are significantly different (p < 0.05).