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<p>Rice (<i>Oryza sativa</i>&#xa0;L.) represents a class of crucial staple cereal, globally, yet the growing interest for refined white rice has inculcated notable nutritional and environmental issues. The current review gives a comprehensive and comparative analysis of traditional white and pigmented/chromatic rice varieties by elucidating their nutritional, agronomic, environmental, and socio-economic attributes. Traditional white rice, though dominant in global markets and significant for caloric intake, but it is a polished grain with remarkably low levels of dietary fibre, vitamins, and minerals such as potassium, calcium, phosphorus, and iron in the range 92, 24, 94, 0.8 (mg), respectively. However, traditional pigmented rice varieties including red, black, brown, and purple, which retain their nutrient-rich bran layer, are highly superior nutritionally such as brown rice possess potassium, calcium, phosphorus, and iron in the range 214, 32, 221, and 1.6 (mg), respectively which is much higher as compared to traditional white rice. They are enrich with dietary fibre, essential micronutrients, and a diverse array of bioactive phytochemicals, particularly anthocyanins, phenolic acids, and&#xa0;γ-oryzanol. These compounds facilitates outstanding antioxidant activity and provide potential health benefits, including anti-diabetic, anti-inflammatory, and cardioprotective effects. Agronomically, many chromatic rice landraces display superior resilience towards abiotic stress conditions including drought and salinity and can perpetuate even in poor input farming systems, labelling them vital for sustainable agriculture and climate adaptation. Though, pigmented rice consumption poses various challenges such as market acceptance and commercialization owing to established consumer preferences for white rice, however, the growing knowledge for healthy, whole grain foods provides remarkable opportunities for its value addition and product development. This review concludes that traditional pigmented rice varieties are promising and sustainable alternative to white rice, capable of managing nutritional security and agricultural resilience. Future research regarding pigmented rice may be carried on systematic germplasm characterization, breeding for enhanced yield and quality, and policy support to promote their cultivation and consumption.</p>

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A review of nutritional, ecological, and socio-economic aspects of chromatic rice varieties

  • 期刊论文

  • 发表日期：

    2026年7月10日

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  • Priyanka Mahajan,
  • Sandeep Kaur,
  • Meenakshi Gusain,
  • Harvinder Singh,
  • Vinod Balmiki,
  • Sanjay Kumar,
  • Nitin Kumar

摘要

Rice (Oryza sativa L.) represents a class of crucial staple cereal, globally, yet the growing interest for refined white rice has inculcated notable nutritional and environmental issues. The current review gives a comprehensive and comparative analysis of traditional white and pigmented/chromatic rice varieties by elucidating their nutritional, agronomic, environmental, and socio-economic attributes. Traditional white rice, though dominant in global markets and significant for caloric intake, but it is a polished grain with remarkably low levels of dietary fibre, vitamins, and minerals such as potassium, calcium, phosphorus, and iron in the range 92, 24, 94, 0.8 (mg), respectively. However, traditional pigmented rice varieties including red, black, brown, and purple, which retain their nutrient-rich bran layer, are highly superior nutritionally such as brown rice possess potassium, calcium, phosphorus, and iron in the range 214, 32, 221, and 1.6 (mg), respectively which is much higher as compared to traditional white rice. They are enrich with dietary fibre, essential micronutrients, and a diverse array of bioactive phytochemicals, particularly anthocyanins, phenolic acids, and γ-oryzanol. These compounds facilitates outstanding antioxidant activity and provide potential health benefits, including anti-diabetic, anti-inflammatory, and cardioprotective effects. Agronomically, many chromatic rice landraces display superior resilience towards abiotic stress conditions including drought and salinity and can perpetuate even in poor input farming systems, labelling them vital for sustainable agriculture and climate adaptation. Though, pigmented rice consumption poses various challenges such as market acceptance and commercialization owing to established consumer preferences for white rice, however, the growing knowledge for healthy, whole grain foods provides remarkable opportunities for its value addition and product development. This review concludes that traditional pigmented rice varieties are promising and sustainable alternative to white rice, capable of managing nutritional security and agricultural resilience. Future research regarding pigmented rice may be carried on systematic germplasm characterization, breeding for enhanced yield and quality, and policy support to promote their cultivation and consumption.