Type: Chapter

The nutraceutical properties of rice


Lu Yu

University of Maryland

Margaret Slavin

George Mason University

Mengyi Dong

George Mason University

Publication date:

31 July 2016

ID: 9781838792541

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This chapter reviews rice varieties and variations in nutritional content, bio-fortification of rice and antioxidants in rice. It also reviews the impact of breeding, cultivation and processing on the nutritional quality of rice.

Table of contents

1 Introduction
2 Rice varieties, nutritional content and bio-fortification
3 Antioxidants in rice
4 Breeding and cultivation techniques to improve the nutritional value of rice
5 The effects of processing and cooking on the nutritional value of rice
6 Future trends
7 Where to look for further information
8 References