Group · Starchy foods
Red rice
Red rice is a brown rice whose bran keeps a dark red colour, due to its anthocyanins. Rice from the Camargue, from Thailand or from Bhutan: these are distinct varieties, united by this pigment.
In terms of nutrition facts, raw: 352 kcal per 100 g, with 70.6 g of carbohydrates, 4.5 g of fibre and 8.38 g of protein. It provides 372 mg of phosphorus, 130 mg of magnesium, 288 mg of potassium and 2.1 mg of zinc per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 352 kcal |
| Kilojoules | 1490 kJ |
| Protein | 8,4 g |
| Carbohydrate | 70,6 g |
| Fat | 3 g |
| Fibre | 4,5 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Manganese2 mg100 %
- Phosphorus372 mg53 %
- Magnesium130 mg35 %
- Vitamin B10,26 mg24 %
- Zinc2,1 mg21 %
- Vitamin B51,1 mg18 %
- Potassium288 mg14 %
- Vitamin B31,7 mg11 %
- Vitamin B9dietary folate equivalents15 µg
See the other 5 nutrients
- Vitamin B60,12 mg9 %
- Vitamin E0,7 mg6 %
- Vitamin B20,06 mg4 %
- Calcium13,5 mg2 %
- Vitamin A2,08 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
These values are for raw rice. A portion of 70 g dry makes about 200 g cooked: rice absorbs nearly three times its weight in water, so the per-100 g figures for cooked rice are much lower.
4.5 g of fibre: it is a wholegrain rice. The bran has not been removed, which also explains its 130 mg of magnesium and 372 mg of phosphorus, levels that white basmati rice does not reach.
It takes much longer to cook. Thirty-five to forty-five minutes, against twelve for white rice. Soaking for an hour cuts that time by a third.
Do not confuse it with red yeast rice. The latter is a fermented product sold as a cholesterol-lowering supplement, with real effects and real risks. It is not the same product, and ANSES has issued a warning about it.
Its glycaemic index is lower than white rice. The bran slows the digestion of starch. That is the main argument in favour of wholegrain rices, whatever the pigment.