To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, ‘Dasan’ showed the highest viscosity at 0.43 kgf, whereas ‘Hanareum3’ displayed the lowest at 0.20 kgf. Regarding pasting properties, ‘Hanareum4’ exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and ‘Hanareum3’ had the slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, ‘Hanareum3’ had the highest crude ash content at 1.17 g/100 g, and ‘Hanareum2’ had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17–0.18%, ‘Dasan’ had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesium contents were the highest in ‘Hanareum3’ at 263.08, 354.85, and 109.18 mg/100 g, respectively. ‘Dasan’ showed the highest contents of iron, manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristic acid, linoleic acid, and alpha-linolenic acid were highest in ‘Hanareum3’ at 0.27, 9.91, and 0.48 mg/g, respectively. ‘Hanareum4’ had the highest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eicosenoic, and lignoceric acids were detected at high levels in ‘Geumgang1,’ ‘Hanareum2,’ and ‘Dasan,’ with contents of 0.16, 0.13, and 0.3 mg/g, respectively.