This review surveys rice nutritional value, mainly focusing on breeding achievements via adoption of both genetic engineering and non-transgenic strategies to improve key nutrients associated with human health. Rice (Oryza sativa) is an essential component of the diets and livelihoods of over 3.5 billion people. Polished rice is mostly consumed as staple food, fulfilling daily energy demands and part of the protein requirement. Brown rice is comparatively more nutritious, containing more lipids, minerals, vitamins, dietary fiber, micronutrients, and bioactive compounds. In this article, we review the nutritional facts about rice including the level of γ-aminobutyric acid, resistant starch, lysine, iron, zinc, β-carotene, folate, anthocyanin, various carotenoids, and flavonoids, focusing on their synthesis and metabolism and the advances in their biofortification via adoption of both conventional and genetic engineering strategies. We conclude that besides representing a staple food, rice has the potential to become a source of various essential nutrients or bioactive compounds through appropriate genetic improvements to benefit human health and prevent certain chronic diseases. Finally, we discuss the available, non-genetically engineering strategies for the nutritional improvement of rice, including their main strengths and constraints.

中文翻译：

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提高大米营养品质，为人类健康服务。

这篇综述调查了水稻的营养价值，主要关注通过采用基因工程和非转基因策略来改善与人类健康相关的关键营养素的育种成就。大米（Oryza sativa）是超过 35 亿人饮食和生计的重要组成部分。精米主要作为主食食用，满足日常能量需求和部分蛋白质需求。糙米相对更有营养，含有更多的脂质、矿物质、维生素、膳食纤维、微量营养素和生物活性化合物。在这篇文章中，我们回顾了大米的营养成分，包括 γ-氨基丁酸、抗性淀粉、赖氨酸、铁、锌、β-胡萝卜素、叶酸、花青素、各种类胡萝卜素和类黄酮，通过采用传统和基因工程策略，重点关注它们的合成和代谢以及生物强化的进展。我们得出结论，除了代表主食外，大米还有可能通过适当的基因改良成为各种必需营养素或生物活性化合物的来源，从而造福人类健康并预防某些慢性疾病。最后，我们讨论了可用于改善水稻营养的非基因工程策略，包括它们的主要优势和限制。通过适当的基因改良，大米有可能成为各种必需营养素或生物活性化合物的来源，从而造福人类健康并预防某些慢性疾病。最后，我们讨论了可用于改善水稻营养的非基因工程策略，包括它们的主要优势和限制。通过适当的基因改良，大米有可能成为各种必需营养素或生物活性化合物的来源，从而造福人类健康并预防某些慢性疾病。最后，我们讨论了可用于改善水稻营养的非基因工程策略，包括它们的主要优势和限制。