Before anybody made genetically engineered (GM) Golden Rice, or selectively bred salt-tolerance rice, rice was already a diverse grain. It’s a staple food for many people around the world but it’s often – perhaps too often – processed to make it white. Wholegrain rice has more flavour which some people like, but others don’t. Wholegrain (brown) rice also contains more nutrients. Flavour and nutritional value depend on the rice variety.
The United States Department of Agriculture (USDA) tells us about wholegrain rice ‘phytochemicals’ with possible value as human nutrients.