Rice is a staple food being consumed by nearly half of the world population. Nutritional quality of rice has received more attention in the developing countries, where monotonous consumption of rice may lead to deficiencies of essential minerals, vitamins, and other nutritional compositions
Rice (Oryza sativa L.) is a staple cereal crop ranging in grain color
from white, red, to black. Consumption of whole grain
for health benefits is becoming popular Therefore, the composition,
distribution and functional properties of the phytochemicals in
whole rice grains are important to human health.