Colour Interval Value Publication Food Name Reference
[ 0.10, 0.12 ) 0.10 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823
[ 0.12, 0.16 ) 0.15 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823