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Red rice

Red rice is a variety of rice that is colored red by its 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].

Health claims

Some strains of red rice, when eaten dehusked (analogous to ordinary brown rice), has 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:


See also


  1. ^ Se, C.H.; Chuah, K.A.; Mishra, A.; Wickneswari, R. (2016). "Evaluating crossbred red rice variants for postprandial glucometabolic responses: A comparison with commercial varieties". Nutrients. 8 (5): 308. doi:10.3390/nu8050308. PMC 4882720. PMID 27213446.
  2. ^ Abdullah, A.; Muhammad, K. & Wickneswari, R. (2013). "New red rice transgressive variants with high antioxidant capacity". International Food Research Journal. 20 (3): 1497–1501.
  3. ^ Raghuvanshi, R.S.; Dutta, A.; Tewari, G. & Suri, S. (2017). "Qualitative characteristics of red rice and white rice procured from local market of Uttarakhand: a comparative study". Journal of Rice Research. 10 (1): 49–53.
  4. ^ "Rice, brown, long grain, unenriched, raw". FoodData Central.
  5. ^ "Lançada primeira cultivar de arroz vermelho desenvolvida no Brasil".
  6. ^ "Arrack", Wikipedia, 2023-08-07, retrieved 2023-08-14