Nutrients in rice: developing healthier rice varieties
Rice is a source of protein and contains various vitamins, such as thiamin and niacin, and minerals, such as zinc and phosphorus. Some nutrients, including vitamin E, magnesium, potassium, and manganese, are lost during milling and polishing—the process by which brown rice becomes white or polished rice—and are therefore only found in brown rice.
Some specialty types of rice, such as those that are purple or red in color, contain more of the pigment anthocyanin, a known antioxidant.
Despite these, when eaten on its own, rice (whether white or brown) from existing varieties does not provide enough micronutrients for optimum health. To help improve the nutritional content of rice, IRRI is developing healthier rice that in the future could provide more vitamin A, iron, and zinc to people in rice-consuming countries who currently don’t get enough of these nutrients.