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http://dx.doi.org/10.3746/jkfn.2002.31.5.885

Comparison of Nutritional Composition in Korean Rices  

최정숙 (농촌진흥청 농촌생활연구소)
안훈희 (농촌진흥청 농촌생활연구소)
남희정 (명지대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.5, 2002 , pp. 885-892 More about this Journal
Abstract
The purpose of this research was to prove the excellency of unpolished (brown) rice with respect to nutritional composition and to compare chemical composition among six varieties of rice. Some nutritional composition in the Polished (well -milled) rice and unpolished (brown) rice of the six typical Korean varieties (Chucheong, Hwasung, Odae, Ilmi, Dongjin, Ilpum) were determined. Most of nutrients in the brown rice were much greater than those in the milled rice and there was significant difference among rice varieties in some chemical compositions. The major minerals of milled rices were Ca, 6~15 mg%;P, 91~125mg%;Fe, 0.3~1.2mg%; Na, 10~14mg%;K, 106~205 mg%; Zn, 1.0~1.8mg%; and Mg, 32~58 mg%. The mineral contents of brown rices wre Ca, 4~11mg%;P, 92~286mg%;Fe, 1.3~1.9mg%;Na, 12~15mg%;K, 243~320mg%;Zn, 1.5~2.3mg%;Mg, 112~140mg%. Major fatty acids in six rice varieties were linoleic acid, oleic acid and palmitic acid, which comprised of about 93% of total fatty acid. Amino acid analysis showed that aspartic acid, glutamic acid, arginine and leucine were major amino acids, whereas histidine, threonine and tryptophan were minor ones of rice. Most ammo acid contents was higher in Ilmi than the other varieties. The contents of vitamin in brown rices were considerably higher than those in well-milled rice. There was not significant difference in total dietary fiber among rice varieties : 1.1~1.2% for milled rice,3.2~3.5% for brown rice.
Keywords
rice; brown rice; nutrient; amino acid; vitamin; mineral;
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Times Cited By KSCI : 3  (Citation Analysis)
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