Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker

This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing rice cooker. Rice cooked this way exhibited 19% reduced total carbohydrate (34.0 ± 0.3 vs. 27.6 ± 0.9 g/100 g rice) and 20% reduced total calorie (149.0 ± 1.0 vs. 120.8 ± 3.7 kcal...

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Detalles Bibliográficos
Autores principales: Ahn, Hyejin, Lee, Miran, Shin, Hyeri, Chung, Heajung-angie, Park, Yoo-kyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997980/
https://www.ncbi.nlm.nih.gov/pubmed/35407137
http://dx.doi.org/10.3390/foods11071050

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997980/
https://www.ncbi.nlm.nih.gov/pubmed/35407137
http://dx.doi.org/10.3390/foods11071050

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