Red rice

It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown.

It has the highest nutritional value[quantify] among rices eaten with the bran intact.

[citation needed] Some strains of red rice, when eaten dehusked (analogous to ordinary brown rice), has a lower glycemic index compared to white rice (Basmati and Jasmine), which is polished.

However, research also indicates that polishing red rice removes this difference.

[1] Red rice contains higher antioxidant levels compared to white rice,[2] though what they actually do in the human body is unclear.