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Characteristics related to grain shape and grain quality.
| Variety | Brown rice | White core/velly (0~9) |
Alkali digestive value (1~7) |
Protein content (%) |
Amylose content (%) |
Palatability of cooked rice (-3~+3) |
||
|---|---|---|---|---|---|---|---|---|
| Length (mm) |
Width (mm) |
L/W ratio |
||||||
| Saeodae1 | 5.42 | 2.75 | 1.97 | 0/0 | 6.3 | 5.9 | 18.2 | 0.13 |
| Odae | 5.28 | 2.80 | 1.89 | 2/2 | 6.3 | 6.2 | 18.5 | 0.04 |