Food quality, effects on health and sustainability today: a model case report

Figures & data

Table 1. Rice composition.

Nutrient	Arborio	Carnaroli
Protein (%)	6.95	7.94
Lipid (%)	1.06	1.56
Carbohydrate (%)	76.02	75.05
Sugars (%)	0.61	0.48
Soluble fiber (%)	0.8	0.3
Insoluble fiber (%)	1.0	2.6
Thiamin (mg/100 g)	0.2811	0.1747
Riboflavin (mg/100 g)	0.0087	0.0095

Table 2. Milk composition.

Nutrient	Low fat/whole fat
Protein (g/100 mL)	3.6/3.34
Lipid (g/100 mL)	1.6/3.07
Saturated fat (g/100 mL)	1.0/2.01
Monounsaturated fat (g/100 mL)	0.46/0.89
Polyunsaturated fat (g/100 mL)	0.1/0.15
Carbohydrate (g/100 mL)	4.5/4.41
Sugars (g/100 mL)	4.4/4.38
Calcium (mg/100 mL)	62/65.9
Phosphorus (mg/100 mL)	66/66.8
Sodium (mg/100 g)	98/45.0
Vit D3 (mg/L)	<0.003/<0.003
Free amino acids (mg/L)
Total amino acids	65/46
Glutamic acid	48/33

Figure 1. Glycemic (solid line) and insulinemic (dotted line) responses with Arborio (Panel 1) and Carnaroli rices (Panel 2).