Red rice is a type of rice that has anthocyanins, which give it its red color. It has a red bran layer instead of the more typical pale brown bran layer, and is typically eaten unpolished or partially polished. Red rice tastes nutty. When compared to other types of rice eaten with the bran still on, it has the highest nutritional value. [Reference needed]. The glycemic index of some red rice is low. Energy will gradually be released as the rice is slowly digested. The blood sugar levels will rise more gradually as a result. Red rice has high antioxidant levels that lower the body's production of free radicals. Additionally, compared to white rice, it is a richer source of iron, magnesium, calcium, and zinc.