A dataset of main nutritional components in 9 lysine gene-modified rice varieties

<p indent="0mm">Lysine is considered as the first limiting essential amino acid in rice, and increasing its content in grains has long been an important goal in improving the nutritional quality of cereal crops. This study collected ten rice samples from three different experimental fields in Jiangsu Province. Using the japonica rice variety Wuxiangjing 9 as the wild-type parent, the lysine metabolism pathway in the rice endosperm was modified. Multiple new high lysine gene-modified rice germplasms were cultivated, and their nutritional components (including lysine, total protein, total sugar, total fat, and total water) was analyzed and determined. Based on this, a dataset of main nutritional components in 9 lysine gene-modified rice varieties was established. The data collection and processing strictly followed quality control and standards of measurement instrument regulations. The dataset systematically presents the key nutritional components of various types of high lysine gene-modified rice varieties. Additionally, it provides a scientific basis for assessing whether modifications in lysine metabolism affect rice quality and explores potential influencing factors, and to offer data reference for the quality evaluation and regulation of high lysine rice.