Analysis of food composition data on rice from a plant genetic resources perspective
2003
Kennedy, Gina | Burlingame, B. A. (Barbara A)
Rice accounts for 21, 14 and 2% of global energy, protein and fat supply, respectively. There are thousands of different rice varieties; some have been in the diet for centuries, while others are new hybrids promoted for qualities such as high yield and drought and disease resistance. Little is known about the nutrient composition of many of the world's rice varieties. This paper investigates the literature on nutrient composition of rice varieties. Standardization of data to 100 g samples of unpolished rice (dry matter basis), showed intra-varietal ranges of; 9 g protein, 5.65 mg iron, 3.34 mg zinc, 1.6 mg thiamin, 0.392 mg riboflavin and 7.2 mg niacin. Currently, several research institutions are working toward improving the nutrient content of rice through greater utilization of rice genetic resources. The results section discusses in detail the magnitude of intra-varietal differences and highlights practical applications of genetic diversity in rice.
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