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RICE
Rice is the staple food of over half the world's population. It is the predominant dietary energy source. White and brown rice of protein quality, mineral and vitamin quality, carbohydrate and fat quality is a complete nutrition source. Comparative nutrition studies on red, black and white varieties of rice suggest that pigments in red and black rice varieties may offer nutritional benefits. Highly colored rice strains, such as black (purple) rice, derive their color from anthocyanins and tocols. Scientific studies suggest that these color pigments have antioxidant properties that may be useful to human health.
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