. 2022 Jul 7;9:934209. doi: 10.3389/fnut.2022.934209

Table 1.

Chemical compositions of raw black rice with different amylose contents^†.

Rice variety	Moisture (%)	Starch (%)	Amylose (%)	Protein (%)	Fat (%)
Waxy	11.01 ± 0.40^a	79.01 ± 0.45^b	-	8.48 ± 0.05^b	3.29 ± 0.01^c
Medium-amylose	12.06 ± 0.64^b	76.72 ± 0.99^b	16.03 ± 0.04^a	7.83 ± 0.03^a	3.09 ± 0.01^a
High-amylose	12.00 ± 0.72^b	72.10 ± 1.35^a	27.14 ± 0.33^b	11.67 ± 0.15^c	3.19 ± 0.02^b

^†

Data were chemical compositions of brown rice. Data were expressed as mean ± SE. Data with the same letter in the same column were not significantly different at a significance level of 0.05.