Narrative Review on Nutritional Composition, Antioxidant Activity and Health Benefits of Sri Lankan Traditional Rice Varieties

Abstract

Rice is a staple food in most developing countries, including Sri Lanka. Rice belongs to the genus Oryza and the varieties of rice passed down from preceding generations are known as ‘traditional’, ‘inheritance’ or ‘indigenous’ rice varieties. There are various traditional rice varieties of Sri Lanka namely “Suwadal”, “Nilkanda”, “Kalu heeneti”, “Sudu heenati” “Ma wee”, “Pachchaperumal”, “Kurulu thuda”, “Rath el”, “Madathawalu, “Sudu murunga”, “Pokkali”, “Gurusinghe wee”, “Kahawanu”, “Nilkanda”, “Unakola samba” and “Hetadha wee”. According to the Sri Lankan ethnomedicine and folklore, some of these are claimed to have medicinal properties.

Keywords: Traditional rice, Heenati, Kahawanu, Pachchaperumal, Kurulu thuda