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| Somsong Chotechuen; Acharaporn Na Lampang Noenplab; Sakul Mulkum; Jaranjit Pengrat; Nitit Saeng-arun; Samreang Saeton. |
| Traditional rice varieties represent important genetic reservoirs with valuable traits such as nutritional values, especially those with a colored pericarp. The aim of this study was to determine nutritive values of 19 traditional rice varieties compared with Khao Dawk Mali 105 using standard analytical methods at the Central Laboratory (Thailand) Co., Ltd. Results showed varietal differences in nutritional compositions with the amount of protein ranging from 6.21 - 10.29 g/100 g, vitamin B1 from 0.08 - 0.49 mg/100 g, vitamin E (α-tocopherol) from 0.00 - 12.15 mg/kg, linolenic acid from 0.20 - 0.40 g/100 g, linoleic acid from 0.64 - 1.12 g/100 g, oleic acid from 0.77 - 146.12 mg/kg, iron from 7.42 - 36.12 mg/kg, phytate from 1,696.61 - 5,376.92 mg/kg,... |
| Tipo: Collection |
Palavras-chave: ฺBrown rice; Traditional rice Nutritional composition Nutritional values ข้าวกล้อง ข้าวพันธุ์พื้นเมือง องค์ประกอบทางโภชนาการ คุณค่าทางโภชนาการ. |
| Ano: 2015 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5905 |
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