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<p>Pigmented rice landraces offer a rich source of diverse nutrients, yet their comprehensive nutritional profiling remains underexplored. In this study, the nutritional, antinutritional, mineral, and fatty acid profiles of 17 pigmented rice landraces grown under the same agro-climatic conditions in India were evaluated to highlight the distinct nutritional advantages of black and red rice landraces. The study revealed considerable variability in key nutrients, including total starch (66.7–73.8&#xa0;g/100&#xa0;g), resistant starch (1.1–3.0&#xa0;g/100&#xa0;g), amylose (11.3–33.7&#xa0;g/100&#xa0;g), and sugars such as glucose (0.006–0.487&#xa0;g/100&#xa0;g), fructose (0.001–0.106&#xa0;g/100&#xa0;g), and sucrose (0.022–0.172&#xa0;g/100&#xa0;g). Black rice showed higher nutrient content, being a richer source of protein, iron, magnesium, vitamins B<sub>2</sub>, B<sub>3</sub>, B<sub>6</sub>, total carotenoids, lutein, tocopherol, and available carbohydrates compared to red rice, while red rice showed high dietary fiber, resistant starch, tocotrienols, and amylose content. Further, a recommended dietary allowance (RDA) highlighted that black rice meets comparatively higher nutritional requirements than red rice; intake of 300&#xa0;g suffices RDA of protein between 42.0–67.5% (black rice) and 39.3–52.5% (red rice) for a sedentary adult. Similarly, black rice met 44.1–69.9% of the RDA for fat and 52.2–118.0% for dietary fiber, while red rice provided 40.2–63.3% (fat) and 30.6–113.0% (dietary fiber). The study also quantified antinutrients, including phytic acid (745–989&#xa0;mg/100&#xa0;g) and oxalates (3.6–13.6&#xa0;mg/100&#xa0;g), noting a negative correlation between phytic acid and iron, which may affect mineral bioavailability. In terms of fatty acids, total polyunsaturated and total monounsaturated fatty acids were observed to have up to 38.5 and 42.1% fatty acid methyl esters, respectively. These findings underline the nutritional benefits of black and red rice, advocating for their inclusion in dietary regimes and providing data for future rice breeding programs.</p>

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Nutritional profile and mineral bioaccessibility of pigmented rice landraces

  • 期刊论文

  • 发表日期：

    2025年1月16日

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  • Pallabika Gogoi,
  • Paras Sharma,
  • Giridhar Goudar,
  • Anwesha Mahajan,
  • Himjyoti Dutta,
  • Raju Sasikumar,
  • R. Ananthan,
  • Mohar Singh,
  • M. Nagaraju,
  • T. Longvah

摘要

Pigmented rice landraces offer a rich source of diverse nutrients, yet their comprehensive nutritional profiling remains underexplored. In this study, the nutritional, antinutritional, mineral, and fatty acid profiles of 17 pigmented rice landraces grown under the same agro-climatic conditions in India were evaluated to highlight the distinct nutritional advantages of black and red rice landraces. The study revealed considerable variability in key nutrients, including total starch (66.7–73.8 g/100 g), resistant starch (1.1–3.0 g/100 g), amylose (11.3–33.7 g/100 g), and sugars such as glucose (0.006–0.487 g/100 g), fructose (0.001–0.106 g/100 g), and sucrose (0.022–0.172 g/100 g). Black rice showed higher nutrient content, being a richer source of protein, iron, magnesium, vitamins B2, B3, B6, total carotenoids, lutein, tocopherol, and available carbohydrates compared to red rice, while red rice showed high dietary fiber, resistant starch, tocotrienols, and amylose content. Further, a recommended dietary allowance (RDA) highlighted that black rice meets comparatively higher nutritional requirements than red rice; intake of 300 g suffices RDA of protein between 42.0–67.5% (black rice) and 39.3–52.5% (red rice) for a sedentary adult. Similarly, black rice met 44.1–69.9% of the RDA for fat and 52.2–118.0% for dietary fiber, while red rice provided 40.2–63.3% (fat) and 30.6–113.0% (dietary fiber). The study also quantified antinutrients, including phytic acid (745–989 mg/100 g) and oxalates (3.6–13.6 mg/100 g), noting a negative correlation between phytic acid and iron, which may affect mineral bioavailability. In terms of fatty acids, total polyunsaturated and total monounsaturated fatty acids were observed to have up to 38.5 and 42.1% fatty acid methyl esters, respectively. These findings underline the nutritional benefits of black and red rice, advocating for their inclusion in dietary regimes and providing data for future rice breeding programs.