CareLit · DOI-Nachweis · Diabetologie und Stoffwechsel
The difference between available carbohydrates and glycaemic index of white rice and brown rice flour food in healthy and diabetes
DOI 10.1055/s-0036-1580904
Bibliografische Angaben
Nachweis in CareLit
Autor:innenAM Muthalib, KA Naser, R Sivakanesan, BM Nageeb
ZeitschriftDiabetologie und Stoffwechsel
Ausgabe04/2016
Jahrgang / SeitenNicht angegeben
Kernaussage aus der Literatur
Abstract-Vorschau
Carbohydrates in foods are in two broad groups, 'available' and 'unavailable'. The true meaning of carbohydrate of a food means available (digestible) carbohydrate. Moreover, only a percentage of total carbohydrate ingested will be absorbed and the percentage absorbed will vary between carbohydrates and the availability of fibre contents in the food ingested. Unavailable carbohydrate, which is not digested by the en…
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Zitierempfehlung
AM Muthalib, KA Naser, R Sivakanesan, BM Nageeb (2016) The difference between available carbohydrates and glycaemic index of white rice and brown rice flour food in healthy and diabetes. Diabetologie und Stoffwechsel (04). https://doi.org/10.1055/s-0036-1580904
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