Essential Minerals of Rice in West Java Indonesia and Its Daily Intake Estimation

Abstract

Rice (Oryza sativa L.) is the staple food for more than half of the world's population and a major source of essential minerals. Essential minerals such as cobalt (Co), chromium (Cr), iron (Fe), selenium (Se), and zinc (Zn) play an important role in metabolism and physiological function. Information of rice micronutrient and its content quality in Indonesia is limited; however, its availability is important for estimating the daily intake of the nutrients and its contribution to the Recommended Dietary Allowance (RDA). The research aimed to determine the micronutrient content in rice from twelve regions in West Java by means of neutron activation analysis (NAA) and estimate the nutrient intake from rice. The samples were irradiated with thermal neutron flux of 10 13 n/(cm 2 s) at the rabbit system facilites of the G.A. Siwabessy multipurpose reactor, then counted using a HPGe detector. The contents of Co, Cr, Fe, Se, and Zn in rice were found to be in the ranges of 0.003 to 0.220, ≤0.001-0.679, ≤0.060-18.36, ≤0.020-0.975, and 8.558-28.83 mg/kg respectively. The daily intakes of Co and Cr were found generally sufficient, while Fe, Se, and Zn intakes were significantly less than the RDA in almost all regions observed. The exception was found for Se intake in Garut which exceeded its RDA. It can be concluded that rice is the main contributor of essential minerals intake; however, for nutritional fulfillment of human body, a balanced varied diet should be taken into consideration.

Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka

“…e estimated contribution of various cooked foods to the daily intake of iron was therefore calculated using the following equation [16]:…”

Selenium in cereals: Insight into species of the element from total amount

“…Compared to animal foods, cereals have relatively low contents (∼10 to 550 μg/kg). However, cereals are the priority source of Se intake, as rice and millet in Asia, wheat in Europe and America, and corn, sorghum, and oats in Africa are staple foods contributing to daily Se intake from the diet (Dumont et al., 2006; Syahfitri et al., 2018). In particular, people inhabiting some Asian and African Se‐deficient regions and people living in poverty and mountainous areas who cannot afford animal foods have a greater chance of suffering from Se‐deficiency.…”