The red colour is due to the presence of a pigment called anthocyanin, which is also a flavonoid.
Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact, which is rich in fiber, vitamin B, and minerals like calcium, zinc, iron, manganese, magnesium etc.
Red rice is also enriched with antioxidants that help in fighting free radicals in our body, preventing the risk of diseases like cancer.
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