Many studies have shown that pigmented or colored rice has more nutritional value than white rice. This subset contains pigmented accessions conserved in the IRRI Genebank, that is, brown, light brown, speckled brown, red, purple and variable purple rice.

According to ‘Pigmented rice a potential source of bioactive compounds: a review’ by Duyi Samyor, et. al. 2017, pigmented rice contains major bioactive components such as gallic, protocatechuic, hydroxybenzoic, p‐coumaric, ferulic, sinapic acid, cyanidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside, flavan‐3‐ol (+) catechin and (−) epicatechin, flavanols (flavan‐ 3‐ols), isoflavones, γ‐oryzanol contents, compositions of steryl, triterpene alcohol ferulates proportions, and tocopherols, etc. These bioactive compounds have a huge potential for health improvement and can act as antitumor, anti‐atherosclerosis, anti‐diabetic, anti‐allergic agents, alleviating gallstones, anticancer activity, anti‐inflammatory effects, and others. In China, Japan, and Korea, pigmented rice has been used for a long time to strengthen kidney function, treat anemia, promote blood circulation, remove blood stasis, treat diabetes, and improve sight. The extracts from pigmented rice are also used as natural food colorants in bread, ice cream, and liquor as well as functional food.