Red rice is scientifically known as Oryza punctate. Because of its nutty flavor, delicious earthy taste, and higher nutritional value, it is grown worldwide and consumed worldwide. It is believed that 40,000 rice varieties are beneficial for our health. One such variety is the red rice or the cargo rice....

Red rice is scientifically known as Oryza punctate. Because of its nutty flavor, delicious earthy taste, and higher nutritional value, it is grown worldwide and consumed worldwide. It is believed that 40,000 rice varieties are beneficial for our health. One such variety is the red rice or the cargo rice. The color of red rice is derived from anthocyanin, a phenolic compound that gives out its distinctive red color. This molecule is quite active and contains effective antioxidants. Red rice has 10% more antioxidants because of anthocyanin than brown rice. One portion of cooked red rice contains about 80% of manganese, which helps our body retain proteins and fats. It is also a rich source of magnesium, molybdenum, and phosphorus. Red rice is also said to contain smaller amounts of zinc and potassium. It is a rich fiber, iron, vitamins, and minerals source. It helps control diabetes, prevents asthma, improves oxygen consumption, improves digestion, prevents heart disease, and reduces fatigue.