Colorful japonica rice shows unique lipids and slower digestion than white rice

Rice feeds more than half of the world's population, yet we still only partly understand the nutrients it contains. More than 85% of the rice we eat is composed of starch, though it also contains some protein (around 10%), small amounts of fat (roughly 2%), a few vitamins, and trace elements. Because fats, or lipids, make up such a small fraction of rice, they have received relatively little scientific attention despite playing an important role in nutrition, flavor, and grain quality.