Red Rice

Food and Travel (Singapore) - - Cook's Basics -

Grown in agri­cul­tural parts of In­dia, Europe and South-east Asia, red rice is col­ored red by its an­tho­cyanin con­tent, an antioxidant. Com­pared to pol­ished, white rice, red rice has higher nu­tri­tional lev­els and is be­lieved to have prop­er­ties that can help re­duce in­flam­ma­tion, re­lief al­ler­gies, pre­vent can­cer and aid in weight loss. These seeds are usu­ally eaten un­hulled or par­tially hulled has a nutty flavour, and are packed with nu­tri­ents like iron, cal­cium, B-vi­ta­mins and zinc.

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