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The study was conducted to evaluate the effects of parboiling treatment on the minerals and heavy metals of six
Sri Lankan traditional rice varieties; Kalu heenati, Pokkali, Gurusinghe wee, Kahawanu, Sudu murunga and
Unakola samba. Metals were determined by using ICP-AES and AAS. Parboiling can be considered as a suitable
rice processing method for Pokkali and Kahawanu and not for Kalu heenati and Unakola samba in order to furnish the recommended daily intake of the micronutrients. Un-parboiled Kalu heenati and both un-parboiled and
parboiled Kahawanu can be considered as the most suitable rice varieties for daily consumption in order to maintain the recommended daily intake of iron. It was identified that Pokkali rice contained the highest iron content of
29.S mg/100 g. This amount has further increased by 66.7% after parboiling. Therefore both parboiled and unparboiled Pokkali can be considered as the best dietary supplement among these rice varieties for iron deficiency
and for pregnant mothers. Selected heavy metals including As, Cd, Pb and Cu were not detected in the selected
Sri Lankan traditional rice varieties
