The nutrient content of rice suggests that the nutritional value of rice varies based on a number of factors as shown.
The nutritional content also depends on the color of the grain. Scientists have found that the color of rice is basically due to the compounds it contains as in purple rice, hydrophilic antioxidants represent a greater portion than the lipophilic antioxidants. Furthermore, studies showed that most of the useful substances are found in the inner part of the purple rice bran. Similarly, black rice and red rice contain pigments that reduce atherosclerosis development and cholesterol levels, which are however absent in milled white rice.