The study compared the nutritional and taste qualities of different parts of rice grains from two types of panicles. They found that the type of panicle affected the protein and amylose content, as well as taste quality, of the rice grains. In erect panicle cultivars, protein and amylose content increased from the upper to lower parts of the panicle, while taste quality showed the opposite trend. In curved panicle cultivars, there was no consistent trend for protein and amylose content, but taste quality was similar to that of erect panicle cultivars. The differences in quality traits were more pronounced in erect panicle cultivars due to higher grain density. These findings will help improve the quality of rice in Northeast China.