A special variety of rice that is red in color because it contains anthocyanins.
Generally unhulled which has not been through the process of grinding or flaking skin completely, so the layer of skin that surrounds the grain still exists.
The layer of skin that contains nutrients and fiber that are important for the body.
Has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.
Anthocyanins, have properties that can reduce inflammation, allergy, prevent risks of cancer and help in weight management
Manganese helps in strengthening metabolism, while magnesium helps in migraine, lowers blood pressure as well as risks of heart attacks
Calcium, Magnesium helps in maintaining healthy bones and teeth, and prevents risks of arthritis and osteoporosis.
Selenium on the other hand protects the body against infections.
High in fibre makes digestion process slow, which leads to a strengthened digestive system. Fibre also aids in slowing down the rate at which carbs are converted into blood sugar; therefore fibrous foods are low on the glycemic load.