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Red riceisrice 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), 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: