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Characteristics related to grain shape and grain quality.
| Variety | Brown rice | White core/velly | Alkali digestive value (1~7) | Protein content (%) | Amylose content (%) | Palatability of cooked rice (-3~+3) | ||
|---|---|---|---|---|---|---|---|---|
| Length (mm) | Width (mm) | L/W ratio | ||||||
| Haedeul | 5.01 | 2.86 | 1.75 | 0/1 | 6.0 | 6.1 | 18.0 | 0.61 |
| Jopyeong | 4.79 | 2.77 | 1.73 | 0/1 | 5.2 | 6.4 | 18.2 | 0.01 |