Resistant starch lowers postprandial glucose and leptin in overweight adults consuming a moderate-to-high-fat diet: a randomized-controlled trial

Table 1 Comparison of nutrients between muffins^a

^aNutrient analysis based on the amount consumed daily by each participant; 180 g cooked (baked) weight. Analysis conducted by Pope Labs, Irving, Texas using the following Official AOAC Methods: moisture 925.10; oil 923.03; ash 923.03; nitrogen 988.05A; total dietary fiber 991.43
^bEnergy does not include contribution from short chain fatty acids associated with fermentation
^cAvailable carbohydrate excludes fiber

ISSN: 1475-2891