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

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]

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]

13.3

7.5

1.0

0.6

0.9

76.7

[32]

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]

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]

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]

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]

14.0

2.0–2.8

0.3–0.8

34.5–45.9

13.2–21.0

22.0–34.0

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]

12.94 ± 0.03

9.63 ± 0.04

1.15 ± 0.03

2.82 ± 0.55

0.82 ± 0.14

75.45 ± 0.09

11.90 ± 0.20

9.72 ± 0.04

2.35 ± 0.03

2.52 ± 0.24

1.37 ± 0.02

74.66 ± 0.17

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]

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 Masters Thesis, Anna University, Chennai, India, Unpublished).