Table 4.
Anthocyanin content (mg/100 g d.m.) in raw and cooked Thai and wild rice samples.
| C3G | P3G | |||
|---|---|---|---|---|
| Raw | Cooked | Raw | Cooked | |
| BTH | 14.2 ± 1.5 a,A (59%) | 24.7 ± 1.4 a,B | 9.8 ± 0.5 C (41%) | 5.3 ± 0.3 D |
| RTH | n.d. | n.d. | n.d. | n.d. |
| CWR | 0.3 ± 0.0 b,A | 0.3 ± 0.0 b,A | n.d. | n.d. |
Means with different small letters in a column and with different capital letters in a row are significantly different (p < 0.05). Percentage of anthocyanins in brackets. C3G, cyanidin-3-O-glucoside; P3G, peonidin-3-O-glucoside; n.d., not determined; BTH, Thai black rice; RTH, Thai Jasmine red rice; CWR, Canadian wild rice; d.m., dry matter.