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Red rice is rice that is colored red due to natural anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value [ quantify ] among rices eaten with the bran intact.[ citation needed ]
Some strains of red rice, when eaten dehusked (analogous to ordinary brown rice), have a lower glycemic index compared to white rice (Basmati and Jasmine), which is polished. However, research also indicates that polishing red rice removes this difference. [1]
Red rice contains higher antioxidant levels compared to white rice, [2] though what they actually do in the human body is unclear.
Dehusked red rice is also a richer source of iron, magnesium, calcium and zinc than white rice. [3] The same can be said of ordinary brown rice. [4]
Varieties of red rice include: