Table 5.
Nutritional composition of test foods.
| Nutritional Composition | Glucose (Reference) | YPP | WP | White Rice |
|---|---|---|---|---|
| Energy (kJ) a | 850 | 1371 | 1637 | 917 |
| Protein (g) | 0 | 19.7 † | 12.9 † | 3 † |
| Fat (g) | 0 | 1.9 † | 2 † | 0 † |
| Total dietary fiber (g) | 0 | 14.7 † | 4.5 | 2 † |
| Available carbohydrate (g) | 50 † | 50 † | 77 † | 50 † |
| Consumption weight (g) | 300 * | 248 | 248 | 147 |
† Referenced from product nutrition facts. a Calculated as protein = 17 kJ/g, fat = 37 kJ/g, available carbohydrate = 17 kJ/g, and total dietary fiber = 8 kJ/g. * Dissolved in 250 mL of water.