From: Nutritional and functional properties of coloured rice varieties of South India: a review
Varieties | Total phenolic content (mg 100−1 g) | Total anthocyanin content (mg cyanidin-3-glucoside equivalent 100−1 g) | References |
---|---|---|---|
Sri Lanka red rice | 118.47 ± 11.52 | 0.35 ± 0.02 | [34] |
China red rice | 253.34 ± 5.14 | 1.00 ± 0.01 | |
Chak-hao amubi (Manipur black rice) | 579.00 | 1.81 | [35] |
Maapillai Samba (Tamil Nadu red rice) | 294.71 ± 33.9 | 6.52 ± 2.73 | (Rathna Priya TS. Phytochemical Composition and Functional Properties of Red Rice and its Applications in Product Development. Masters Thesis, Anna University, Chennai, India, Unpublished). |