Low glycemic rice product
View/
Date Issued
2021-12Language
enType
ReportAccessibility
Open AccessUsage rights
OtherMetadata
Show full item recordCitation
CGIAR Research Program on Rice. 2021. Low glycemic rice product. Reported in Rice Annual Report 2021. Innovations.
Permanent link to cite or share this item: https://hdl.handle.net/10568/122483
Abstract/Description
The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best for diabetics.