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Abstract: In order to compare the nutritional composition of parental rice and rice genetically modified (GM) with cowpea trypsin inhibitor (GM rice) that has been developed in China, the nutrient content (moisture, protein and amino acids, fat and carbohydrate, dietary fiber, ash, elements and vitamins) of parental and GM rice was analyzed and compared, using Chinese national standard methods or AOAC methods. The results showed that, except for small differences in fat and fatty acids, there was no significant difference between these two types of rice with respect to most of their nutrient composition. Therefore, we draw a conclusion from this preliminary comparison that the nutritional composition of this GM rice does not change with the insertion of a foreign gene. However, it should undergo further analyses to conclude whether it can meet the requirement of “substantial equivalence” in nutrient composition. [Copyright &y& Elsevier]