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Try brown rice. Cook up wild rice. Look for black rice. Try sprouted rice. Buy Bhutanese red rice.

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Brown rice is probably the most common and well known nutritious types of rice. It's a 100% whole grain and has a whole host of nutrients and health benefits, including potentially lowering cholesterol levels, associated with it. If you're looking for a nutritious rice, try this chewy and nutty version.  Brown rice is actually the same grain as white rice, just less processed. More of the kernel is removed to make white rice, which can cause the loss of nutritional value including around 90% of the vitamin B6, 50% of the manganese and phosphorus, more than half the iron, and all dietary fiber and essential fatty acids. Each one of these parts has it's own set of nutrients. Brown rice is considered a fairly nutrient dense food. For only 1 cup, its about 200 calories total. In addition, per cup, brown rice has 4 g of fiber, 24 g of protein and 88% of your daily needs for manganese. It's also high in phosphorus, selenium, niacin, thiamin, riboflavin and Vitamin B6. Another extremely nutritious rice to consider is wild rice. Although technically not an actual rice per say (it's a water grass seed), wild rice has even more nutrients and antioxidants than your more commonly found brown rice.  Wild rice was originally grown and farmed in the United States by Native Americans. Although this is a grass seed, wild rice is still considered a 100% whole grain. Wild rice has fewer calories than brown rice - about 160 calories per cup compared to 200 calories - and also contains 3 grams of fiber and 7 grams of protein.  This grain also contains high amounts of folate, zinc, copper, manganese and choline. Studies have shown that consumption of wild rice may help lower unhealthy triglyceride and cholesterol levels. Black rice or forbidden rice is a much more unique and exotic form of rice. It's nice black color is beautiful to look at but also is the source of a variety of antioxidants and vitamins.  What makes black rice black in color are antioxidants called anthocyanins (the same ones found in blueberries and blackberries). These cancer-fighting compounds are found in exceptionally high quantities in the hull or outside of black rice.  Black rice is particularly high in Vitamin E which helps protect and support your immune system and also helps protect your body's cells from damage by free radicals. Black rice also contains about 160 calories per cup with slightly more fiber when compared to brown rice, as well as high levels of protein and B Vitamins. Sprouted grains and grain products are 100% whole grains and have become more popular lately due to the health benefits they contain. Sprouting rice makes it nutritionally superior to other forms of rice - even brown rice.  When you're sprouting rice, you're allowing the seed to germinate and get ready for growth in a new plant. As the seeds continue to get ready to grow, certain enzymes are deactivated which makes all the nutrients of the grain more available to your body. Sprouted rice has higher amounts of Vitamin C, folate, iron, protein and fiber. Some studies have shown that sprouted rice is slightly lower in carbohydrates compared to those that are not sprouted.  If you cannot find sprouted brown rice near you, try making your own sprouted rice at home. Keep brown rice grains in a moist environment for at least 3 days until the hull just cracks open. A little less common, this red rice is another very nutritious type of rice. In addition to being high in a variety of nutrients, this rice is great because it take about 20 minutes to cook.  Bhutanese red rice is native to the Himalayas. The nutrient content of the soil is why this particular rice is also high in a variety of nutrients as well. Like black rice, Bhutanese red rice also contains anthocyanins in the hull. Due to these antioxidants both red and black rice have 10 times the amount of antioxidants than brown rice. This particular type of rice is also high in protein and fiber but has 20% of your daily needs magnesium, phosphorus, and molybdenum.