Colorful japonica rice varieties show unique health-promoting lipids

https://www.news-medical.net/news/20260227/Colorful-japonica-rice-varieties-show-unique-health-promoting-lipids.aspx Rice feeds more than half of the world's population, yet we still only partly understand the nutrients it contains. More than 85% of the rice we eat is composed of starch, though it also contains some protein (around 10%), small amounts of fat (roughly 2%), a few vitamins, and trace elements. Because fats, or lipids, make up such a small fraction of rice, they have received relatively little scientific attention despite playing an important role in nutrition, flavor, and grain quality.