Comparative proximate analysis of rice (Oryza sativa) from different districts in the northern part of Bangladesh

Oryza sativa, commonly known as rice, was analyzed to determine its proximate composition and to compare its nutritional values. This study aims to investigate the macro- and micronutrient profiles of prominent Bangladeshi rice of same verity produced in different districts, providing a scientific basis for nutritional improvement, value addition, and sustainable rice production. Though the energy content of the different rice varieties is not significantly different, we can still say rice from Bogra (351.814 kcal/100g) is better than the other rice varieties. The percent of calories came from, on average, 90.2% from carbohydrates, 8.2% from protein, and 1.6% from fats. Rice from Rangpur (77.408g) contains the highest carbohydrates. The protein content of the different rice varieties is almost the same, ranging from 6.975 g (Sirajgonj) to 7.133g (Dinajpur). Rice samples from different districts contain a very negligible amount of fat, ranging from 0.582g (Rangpur) to 0.624g (Dinajpur), The Miniket from Rangpur contains the highest amount of 0.29mg of Thiamine. Among other B vitamins, Rangpur Miniket rice contains the highest amount of Riboflavin (B2; 0.14mg) and a-Tocopherol (Vitamin E: 2.50mg) and Niacin (B3), which is high in Dinajpur rice (5.60 mg). The highest amount of Calcium, magnesium, and zinc was found in rice from Sirajgonj, and potassium & iron in Bogra rice. We found that in terms of calorie content, all rice gives almost the same amount of calories, but rice from Bogra gives the highest amount (351.814 K. Cal). If we look at the mineral contents, we found that rice from Sirajgonj is rich in mineral content, and for vitamins, the Miniket rice from Rangpur is better.