. 2022 Jul 7;9:934209. doi: 10.3389/fnut.2022.934209

Table 5.

Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents of starch in parboiled and cooked parboiled black rice^†.

Rice variety	RDS (%)	SDS (%)	RS (%)
Parboiled rice
Waxy	57.84 ± 1.14^c	30.43 ± 1.94^a	11.72 ± 3.08^b
Medium-amylose	51.77 ± 0.81^b	40.01 ± 1.19^b	8.22 ± 0.34^a
High-amylose	25.83 ± 1.09^a	45.84 ± 1.24^c	28.32 ± 0.16^c
Cooked parboiled rice
Waxy	60.31 ± 0.38^b	38.42 ± 0.54^b	1.26 ± 0.14^a
Medium-amylose	61.48 ± 0.41^c	36.35 ± 0.33^a	2.17 ± 0.21^b
High-amylose	43.14 ± 1.14^a	43.63 ± 0.93^c	13.23 ± 0.40^c

^†

Data were expressed as means ± SD. For uncooked or cooked parboiled rice, means within a row that had the same letter were not significantly different (α = 0.05).