Rice before milling has adequate nutritional value. This tend to reduced during milling for example, milling removes
about 80
percent of thiamine from brown
rice and thus casuign beriberi and other nutritional deficiencies. However, most rice consumers still prefer well milled
rice since brown rice has a unfavorable chewier texture and flavour. Although the nutritional value
of rice varies with different
varieties soil fertility fertilizer applied and other environmental
conditions the following trends
still exist by comparison with other
cereals low fat content after
removal of the bran, low
protein content (7-10 percent) and high digestibility of protein
USA
Federation, (2002).
Table 2: Chemical composition of white and brown grain milled rice
Nutrient Values per 100g edible
portion
|
|
White
|
Brown
|
|
Proximate
composition
|
|
|
|
Water
|
11.620
|
10.370
|
|
Energy (kcal)
|
365.000
|
370.000
|
|
Energy (kg)
|
1527.000
|
1548.000
|
|
Protein
|
7.130
|
7.940
|
|
Fat (g)
|
0.660
|
2.920
|
|
Carbohydrate(g)
|
79.950
|
77.240
|
|
Fibre, total
diectary(g)
|
1.3000
|
3.5000
|
|
Ash(g)
|
0.640
|
1.530
|
|
Minerals
|
|
|
|
Calcium ca
(mg)
|
0.000
|
23.000
|
|
Iron, fe(mg)
|
0.800
|
1.270
|
|
Zin(g)
|
1.090
|
2.020
|
|
Vitamin
|
|
|
|
vitamin C (mg)
|
0.000
|
0.000
|
|
Thiamin
(mg)
|
0.070
|
0.401
|
|
Riboflavin (mg)
|
0.049
|
0.013
|
|
Niacin (mg)
|
1.600
|
5.091
|
|
Amino
acids
|
|
|
|
Glutanic acids
|
1.389
|
1.389
|
|
Aspartic acids
|
0.670
|
0.670
|
|
lysine
|
02.58
|
0.258
|
Source:usda,1999.