The rice grain is distinguished by its high nutritional value — contains 75–85 % carbohydrates and 5–10 % protein. These two components are of very high digestibility by the human body – around 96 %, which is why nutrition with rice is very effective. Rice is a good source of proteins and it is the main food in many parts of the world, but the proteins contained therein are not whole – it does not contain sufficient quantities of essential amino acids and must be combined with other sources of protein such as nuts, legumes, fish or meat.
Rice varieties with specific coloring usually have specific properties in terms of chemical composition. Thus purple rice owes its color to the anthocyanin’s and tools, which have antioxidant properties. According to some studies antioxidant action of the pigments in red and black rice reduce or slow down the formation of atherosclerotic plaque in blood vessels.
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