Dataset of Main Nutritional Components in 9 Lysine Gene-Modified Rice Varieties

Lysine is considered as the first limiting essential amino acid in rice, and increasing the lysine content in grains has always been an important goal for improving the nutritional quality of cereal crops. This study collected ten rice samples from three different experimental fields in Jiangsu Province. Using the japonica rice variety Wuxiangjing 9 as the wild-type parent, the lysine metabolism pathway in the endosperm of rice was modified. Multiple new high lysine Gene-Modified rice germplasms were cultivated and their nutritional content, including lysine, total protein, total sugar, total fat, and total water, were determined for these Gene-Modified rice varieties. Multiple datasets on the main nutritional content of high lysine Gene-Modified rice were established. The data collection and processing strictly follow the quality control and standards of measurement instruments. Through the establishment of this dataset, the main nutritional content of various types of high lysine Gene-Modified rice can be systematically displayed, and the differences in nutritional composition of different types of high lysine Gene-Modified rice can be understood; To investigate whether changes in lysine metabolism will have an impact on rice quality, and to provide scientific basis for exploring its influencing factors, and to offer data reference for the quality evaluation and regulation of high lysine rice.