Cereal Chem 67:209-212   |  VIEW ARTICLE

Chemical Composition of Different Fractions of 12 Mexican Varieties of Rice Obtained During Milling.

A. Sotelo, V. Sousa, I. Montalvo, M. Hernandez, and L. Hernandez-Aragon. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The proximate chemical analysis and mineral and vitamin content of 12 Mexican varieties of rice were determined after milling. In all varieties, measurements were made on the brown rice, the polished rice, the hull, and the bran. For brown grain rice, the average and standard deviation of the data as percentages were the following: 9.2 +/- 1.3 protein, 1.4 +/- 0.2 ash, 2.6 +/- 0.3 fat, 1.9 +/- 0.6 fiber, and 84.9 +/- 1.6 starch. The hull and bran contained averages of 2.4 and 13.7% protein, respectively. Elimination of the hull significantly diminished the amounts of calcium, iron, and riboflavin. Polishing the rice significantly reduced the thiamin, riboflavin, potassium, and iron content and lowered the content of zinc and calcium to a lesser extent. Differences were found between varieties of brown and white rice in vitamin, mineral, fiber, and fat contents.