Red rice is a variety of rice that is coloured red by its anthocyanin content.
It is usually eaten natural or partially conventional and has a red husk, rather than the more common brown.
Red rice has a nutty flavour. Compared to polished rice, it has the highest nutritional value of rice eaten with the germ intact.
Red rice is, enriched with antioxidants and magnesium, which helps in preventing and curing several diseases.
The low glycemic index of red rice helps in controlling the sugar level and is suitable for diabetic patients.
One of the best things about Red Rice is that it helps in controlling the pulmonary functions.
It is merely because of the rich magnesium content in this rice that its regular consumption can improve oxygen circulation in the body and will also prevent asthma.
Aside from fibre, red rice is an excellent source of zinc and iron, calcium, magnesium, B vitamins such as vitamin B1 present in the bran, vitamin B2 and B6, manganese, selenium, protein, and potassium.
The natural red colourant gives the rice a vibrant red hue, but it also acts as an anti-oxidant that counteracts free radicals.
Anthocyanin in red rice can reduce the spread of cancer cells and inhibit tumour formation.