Cultivar

Brown rice

rate (%)

White rice

rate (%)

Chalkiness

rate/%

Chalkiness

degree/%

Amylose

content/%

Gelatinization temperature/level

Gel consistency/mm

Protein content/%

Essential amino acid/%

Average

Z1

1.2

0.8

29.7

45.2

6.3

5.3

16.2

9.1

16.5

14.5

G2

1.9

1.6

29.5

39.2

6.8

31.0

7.3

9.3

8.2

15.0

Z39

0.1

1.3

8.7

4.7

7.1

13.1

18.9

7.3

12.7

8.2

E477

0.9

3.4

23.9

39.2

1.2

4.2

8.1

5.0

9.5

10.6

E334

0.5

1.2

6.1

19.5

5.4

6.9

6.9

13.0

8.6

7.6

Z4

0.9

4.2

17.9

18.2

5.0

13.6

5.3

15.9

18.8

11.1

X24

0.6

2.1

8.4

13.0

4.4

14.2

22.0

6.9

10.5

9.1

X32

0.3

1.7

38.2

46.5

1.5

21.1

19.3

14.4

13.1

17.3

Z819

0.7

2.1

15.9

13.1

3.1

2.5

11.3

2.8

7.1

6.5

L996

0.6

1.9

31.9

30.1

4.1

18.5

21.0

1.8

8.4

13.1

Average

0.8

2.0

21.0

26.9

4.5

13.0

13.6

8.6

11.3

11.3