Abstract
This chapter specially describes major differences (in terms of nutrient content, chemical composition, color, and its wide application) among different rices particularly black, brown, and red rices. A detail comparison is presented among rough, brown, milled rice bran, and rice hull. A list of bioactive compounds present in rice bran is mentioned and nutrient content of long grained white rice is also provided. Similarly chemical analysis of black rice is provided. Major differences between brown and black rices like differences in calorie, carbohydrates, protein, fat, minerals, and antioxidant powers are also discussed in detail.
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