Table 6.
Comparison of thiamine content of polished and parboiled rice with cultivars of Tong-il types. Unit : (mg/100 g)

Varieties	1)Polished rice	Parboiled rice
Dasan	0.1530a	0.2340ab
Saegyejinmi	0.1420ab	0.2542a
Hanareum2	0.0722c	0.2263bc

Means in a column sharing a different superscript letters are significantly different(p < 0.05).
Means in a column sharing a different superscript letters are significantly different(p < 0.05).
Means in a column sharing a different superscript letters are significantly different(p < 0.05).
un-parboiled rice