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 |