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Table 4 Proximate composition of rice based on its milling fractions and coloured varieties

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

Rice Moisture Protein (g) Fat (g) Crude fibre (g) Crude ash (g) Carbohydrates (g) References
Rough rice 14.0 5.8–7.7 1.5–2.3 7.2–10.4 2.9–5.2 64.0–73.0 [25, 27, 31]
Brown rice 7.1–11.6 5.9–11.0 1.6–2.8 0.22–0.95 0.43–2.34 71.31–84.75 [4]
Raw hand pound rice 13.3 7.5 1.0 0.6 0.9 76.7 [32]
Milled rice, raw 9.93 ± 0.75 9.16 ± 0.75 1.24 ± 0.08 1.04 ± 0.18 4.43 ± 0.54 74.80 ± 0.85 [33]
Parboiled rice 10.09 ± 0.43 7.81 ± 0.63 0.55 ± 0.08 0.65 ± 0.08 3.74 ± 0.36 77.16 ± 0.76 [33]
White rice (polished) 7.01–11.2 5.8–7.7 0.5–2.3 0.01–0.78 0.12–1.22 76.8–86.56 [4]
Rice bran 14.0 11.3–14.9 15.0–19.7 7.0–11.4 6.6–9.9 34.0–62.0 [27, 28, 31]
Rice hull 14.0 2.0–2.8 0.3–0.8 34.5–45.9 13.2–21.0 22.0–34.0
Red rice 9.3–13.1 7.16–10.85 1.15–3.19 0.28–0.61 0.82–1.5 70.75–81.29 [34]
Sri Lanka red rice 12.94 ± 0.03 9.63 ± 0.04 1.15 ± 0.03 2.82 ± 0.55 0.82 ± 0.14 75.45 ± 0.09
China red rice 11.90 ± 0.20 9.72 ± 0.04 2.35 ± 0.03 2.52 ± 0.24 1.37 ± 0.02 74.66 ± 0.17
Chak-hao amubi (Manipur black rice) 11.6 ± 0.04 8.8 ± 0.05 1.0 ± 0.07 0.3 ± 0.06 0.5 ± 0.07 78.0 ± 0.03 [35]
Maappillai Samba (Tamil Nadu red rice) 10.3 ± 0.73 8.16 ± 0.45 0.918 ± 0.13 2.5 ± 0.28 2.26 ± 0.72 75.86 ± 2.31 (Rathna Priya TS. Phytochemical Composition and Functional Properties of Red Rice and its Applications in Product Development. Masters Thesis, Anna University, Chennai, India, Unpublished).
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