Red rice is a whole grain rice with anthocyanin pigments in its red-brown bran layer. Raw red rice provides fibre, manganese, iron, and the same antioxidant anthocyanins as the cooked version, in a more concentrated form before water absorption.
Rinse and soak 30 minutes; cook in 2 parts water for 35-40 minutes. Red rice can be combined with white rice for a visually striking mixed-grain dish with enhanced nutrition.
Where Rice, red, raw Stands Out
Macronutrients per 100g
Glycemic Index & Load
High GI food — causes a rapid rise in blood sugar. Best eaten in small portions combined with lower-GI foods, protein, or fat.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A high GL — keep portions modest.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Phosphorus | 314 mg | 45% | |
| Potassium | 242 mg | 12% | |
| Magnesium | 106 mg | 28% | |
| Chloride | 46.0 mg | 6% | |
| Folate | 23.0 µg | 12% | |
| Calcium | 15.0 mg | 2% | |
| Niacin equivalents (NE) | 9.20 mg | 58% | |
| Niacin (B3) | 7.50 mg | 47% | |
| Selenium | 4.00 µg | 7% | |
| Manganese | 2.19 mg | 110% | |
| Iron | 2.15 mg | 15% | |
| Zinc | 1.50 mg | 15% | |
| Pantothenic Acid (B5) | 0.890 mg | 15% | |
| Copper | 0.370 mg | 37% | |
| Thiamin (B1) | 0.250 mg | 23% | |
| Vitamin E (alpha-TE) | 0.230 mg | 2% | |
| Vitamin B6 | 0.120 mg | 9% | |
| Riboflavin (B2) | 0.070 mg | 5% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Iodine | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 1.01 g | — | |
| Monounsaturated fat | 0.830 g | — | |
| Sucrose | 0.800 g | — | |
| Maltose | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Cholesterol | 0.300 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Biotin (Vitamin B7) | 3.80 µg | 8% | |
| Retinol (vitamin A) | 0.000 µg | 0% | |
| Omega-3 (Alpha-linolenic acid) | 0.030 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →