The dark color of brown rice is due to the bran layer and is rich in vitamins like thiamine, niacin, pyridoxine, and minerals like manganese, phosphorus, and iron. Although brown rice contains several vitamins and minerals, it is only consumed by a limited number of health conscious and nutritionally aware people probably due to its longer cooking time, instability during storage, strong bran flavor, and undesirable texture. Brown rice, generally, contains fiber three times more than white rice. The insoluble dietary fiber enhances the weight of stool, prevents carcinogens actions in intestinal mucosa, easy emptying of faeces and supports normal colonic microfloral growth to produce beneficial components such as short chain fatty acids. chain fatty acids. The dietary fibers also have potentials to reduce serum cholesterol, low density lipoprotein and blood pressure, and to improve glycaemia and insulin sensitivity

With high fiber content, brown rice can protect against several colonic disorders. Brown rice is highly nutritious. It has low calorie and has a high amount of fibre. Furthermore, it is a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6 and an excellent source of manganese. Brown rice is rich in manganese and selenium, which play a vital role against free radicals, which acts as a major cancer-causing agent. Due to the presence of these elements and high dietary fibre, brown rice is associated with a lowered risk of cancer. Studies have also correlated the use of whole grains like brown rice with lowered levels of colon cancer. This may be related to its high fibre content, as fibre gets attached to carcinogenic substances and toxins helps to eliminate them from the body, and also keep them away from attaching to the cells in the colon.