Riceberry
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Riceberry (Thai: ข้าวไรซ์เบอร์รี่) is a rice variety from Thailand, a cross-breed of kao-jao hom nin (a local non-glutinous purple rice) and hom mali rice.[citation needed] The variety was created in 2002 by the Rice Science Center, Kasetsart University's Kamphaeng Saen Campus in Nakhon Pathom, Thailand.[1] The outcome is a soft, deep purple whole grain rice.
Riceberry is grown primarily in northern and northeastern Thailand.[citation needed] The wet season months of August through December are suitable for riceberry planting.
| Characteristics | [citation needed] |
|---|---|
| Plant height | 105–110 cm (41–43 in) |
| Days to maturity | 130 |
| Yield | 1,875–3,125 kg/ha (1,673–2,788 lb/acre) |
| Grain length (brown rice) | 7.2 millimetres (9⁄32 in) |
| Grain length-width ratio | >3.0 |
| Pericarp color | deep purple |
| Head rice (%) | 50 |
| Amylose content (%) | 15.6 |
| Gel temperature | < 70 °C (158 °F) |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,631.76 kJ (390.00 kcal) | ||||||||||||||||||||||||
80 g | |||||||||||||||||||||||||
| Sugars | 0 g | ||||||||||||||||||||||||
| Dietary fiber | 4 g | ||||||||||||||||||||||||
4 g | |||||||||||||||||||||||||
| Saturated | 0 g | ||||||||||||||||||||||||
8 g | |||||||||||||||||||||||||
| |||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults.[2] | |||||||||||||||||||||||||
