An assessment on toxic and essential elements in rice consumed in Colombo, Sri Lanka

Applied Biological Chemistry

Table 1 Basic characteristics of commonly consumed rice varieties (improved- based on the Household Income and Expenditure Survey—2016, traditional, and imported) selected in the study

Variety	Grain type	Pericarp colour	Method of processing	Appearance	Origin
White raw	Long grain	White	Raw	Polished	Local
Red raw	Long grain	Red	Raw	Polished	Local
White raw samba	Short grain	White	Raw	Polished	Local
Red raw Samba	Short grain	Red	Raw	Polished	Local
White nadu	Long grain	White	Parboiled	Polished	Local
Red nadu	Long grain	Red	Parboiled	Polished	Local
Samba	Short grain	White	Parboiled	Polished	Local
Keeri samba	Short grain	White	Parboiled	Polished	Local
Basmathi^a	Short grain	White	Parboiled	Polished	Imported
Fragrant rice^b	Short grain	White	Parboiled	Polished	Imported
Suwadel	Intermediate	White	Raw	Polished	Traditional
Pachchaperuman	Intermediate	Red	Parboiled	Unpolished	Traditional
Kaluheenati	Intermediate	Red	Parboiled	Unpolished	Traditional
Madathawalu	Intermediate	Red	Parboiled	Polished	Traditional