Nutrient Composition of Some Red Rice Varieties

Abstract

Rice constitutes a high proportion of the total diet in India and in many of the East Asian countries. It is a major source of protein and calories for large segments of the population. Improvement in rice culture has hitherto been aimed at increasing the grain yield, and other hereditary qualities such as grain size, appearance, milling and cooking properties. It should be possible now to lay emphasis on the nutritive value of the grain as well and to encourage the farmer to raise nutritionally rich varieties.