Brown rice is rice that is unpolished where only the hull is removed but the germ and bran are retained. Brown rice has similar amounts of calories and carbohydrates as white rice. However, Brown rice contains higher amount of vitamins and minerals such as vitamin B1, vitamin B3, iron and fibre. White rice is the name given to milled rice that has its husk, bran and germ removed. After milling and polishing, the rice is bright, white and shiny. However, important nutrients such as vitamin B1 and B3 are removed. Mixed rice offers the nutritional values of Red rice, Brown rice and Black rice Red rice contains a variety of anthocyanins that give its bran a red/maroon colour. Red rice is a good source of thiamin (vitamin B1) and riboflavin (vitamin B2), iron, calcium and fibre. The flavor of cooked red rice is generally more sweet and nutty, and the rice is more chewy than standard white polished rice.

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