Rice is one of the most useful agricultural products in meeting human food needs. Specifically, the types are varied and have their own characteristics. In some parts of the world, there are several types of rice based on their color. According to Yoshida (1981), rice is grouped into 4. White Rice, Red Rice, Black Rice and Sticky Rice.

The difference between red and white rice is if when processing rice then the outer layer or the husk or epicarp is peeled then the result is brown rice If when processing until the epidermis or aleuron come peeled then the result becomes white rice. That determines whether you want to be brown or white rice during the grinding process. Also note that the red color in brown rice is due to the presence of anthocyanin natural dyes found in aleurons. This anthocyanin substance from brown rice has antioxidant, anticancer, antihypertensive, and antihyperglycemic properties.

1. Beras merah Cap Orang Sehat contain vitamin B complex.

2. Brown rice comes from mashed rice, which does not lose much of its skin. Brown rice epidermis contains nutrients that are important for the body. The epidermis is rich in natural fibers and oils. Fiber is very important for energy processing and digestion.

3. One bowl of brown rice contains about 3.5 grams of fiber, while white rice is less than 1 gram.

4. The content of vitamins and minerals brown rice 2-3 times white rice.

5. The fat in the epidermis of red rice is mostly essential fat, which is very necessary for the development of a child's brain. While compounds in epidermis fat can also reduce blood cholesterol, a risk factor for heart disease.

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