Allergen Data Collection - Update: Rice (Oryza sativa)
Internet Symposium on Food Allergens 3(Suppl.2): 1-17 (2001) [http://www.food-allergens.de]
5 Composition of Rice

5.1 Distribution of Nutrients (in polished seeds)

For other rice products see: USDA Nutrient Database
 
Nutrients: Content per 100 g    
Energy 1461 kJ (344 kcal)
Water 12.9 g
Protein 6.8 g
Lipids 0.6 g
Carbohydrate 77.8 g
Fiber 1.4 g
Minerals 0.5 g

Minerals
Sodium 6 mg
Potassium 105 mg
Magnesium 65 mg
Calcium 6 mg
Manganese 2 mg
Iron 600 µg
Copper 130 µg
Zinc 500 µg
Phosphorus 120 mg
Fluoride 50 µg

Iodine 2 µg
Selenium 10-70 µg

Vitamins
Vitamin E 70 µg
Vitamin B1 60 µg
Vitamin B2 30 µg
Nicotinamide 1300 µg
Pantothenic acid 630 µg
Vitamin B6 150 µg
Biotin 3 µg
Folic acid 30 µg

Amino Acids
Arg 570 mg
His 170 mg
Ile 340 mg
Leu 660 mg
Lys 290 mg

Met 170 mg
Phe 390 mg
Thr 280 mg
Trp 90 mg
Tyr 260 mg
Val 490 mg

Carbohydrates
Sucrose 150 mg

Lipids

Palmitic acid 110 mg
Stearic acid 12 mg
Oleic acid 220 mg
Linolic acid 220 mg
Linoleic acid 12 mg

Reference: Deutsche Forschungsanstalt für Lebensmittelchemie, Garching bei München (ed), Der kleine "Souci-Fachmann-Kraut" Lebensmitteltabelle für die Praxis, WVG, Stuttgart 1991
 

5.2 Protein Fraction
 
Proteins / Glycoproteins Amount of total protein
Soluble fractions  
Albumines (water-soluble)
Globulines (salt-soluble)
Prolamines (70%-ethanol soluble)
10.8 % 
9.7 %
2.2 %
16 kDa Allergen (PBS-soluble fraction) ~ 1.5 % in seeds (300 µg / 20 mg)*
Insoluble fraction  
Glutelines 77.3 %
 References: * Tada et al. 1996


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