A plate is not a single ingredient
Rice or roti eaten alone behaves differently from rice or roti eaten with dal, vegetables, curd, seeds, or other structured foods. The meal changes chewing, stomach emptying, enzyme access, and the speed at which glucose appears in the blood.
This is why traditional plates can be more interesting than single-nutrient labels. Dal brings protein, fibre, resistant starch, minerals, and texture. Vegetables add water, cell structure, and bulk. Fat can slow emptying. None of this makes portion size irrelevant. It simply shows that glucose response is a system question. Fibre works best when it is part of the meal design, not a label decoration.