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Table 3 Vitamin and mineral content of rough rice and its milling fractions at 14% moisture [27, 28]

From: Nutritional and functional properties of coloured rice varieties of South India: a review

Rice fraction Thiamine (mg) Riboflavin (mg) Niacin (mg) α-Tocopherol (mg) Calcium (mg) Phosphorus (g) Phytin (g) Iron (mg) Zinc (mg)
Rough rice 0.26–0.33 0.06–0.11 2.9–5.6 0.90–2.00 10.0–80.0 0.17–0.39 0.18–0.21 1.4–6.0 1.7–3.1
Brown rice 0.29–0.61 0.04–0.14 3.5–5.3 0.90–2.50 10.0–50.0 0.17–0.43 0.13–0.27 0.2–5.2 0.6–2.8
Milled rice 0.02–0.11 0.02–0.06 1.3–2.4 0.075–0.30 10.0–30.0 0.08–0.15 0.02–0.07 0.2–2.8 0.6–2.3
Rice bran 1.20–2.40 0.18–0.43 26.7–49.9 2.60–13.3 30.0–120.0 1.1–2.5 0.9–2.2 8.6–43.0 4.3–25.8
Rice hull 0.09–0.21 0.05–0.07 1.6–4.2 0 60.0–130.0 0.03–0.07 0 3.9–9.5 0.9–4.0
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