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ABSTRACT

The majority of developing nations rely heavily on rice as a staple food and main grain crop. Despite the fact that white rice is enjoyed by the majority of people worldwide, various specialised rice cultivars such as coloured as well as fragrant rice varieties are also cultivated across the globe. These varieties have a higher nutritional profile rendering major health benefits to the consumers. The coloured rice is enriched with phytochemicals and antioxidants and often acquires its colour from the deposit of anthocyanin pigments in the bran layer of the grain. Underutilized and nutritionally rich rice bran is a by-product of the rice milling industry. Therefore, major focus towards this special rice will not only save these varieties from extinction but also contribute largely to nutritional security in the society.

Keywords: Brown rice, bran, pigmented grains, health

Cite this article:

Supriya Priyadarsani, Sumit B. Urhe, Jaiprakash Bisen (2022) Colored rice: A scope for nutritional and health benefits. Food and Scientific Reports, 3(8):39-41.

 

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10. Colored rice_A scope for nutritional and health benefits 1_compressed.pdf