It has a high content of phenolic antioxidants and flavonoids, which is higher than Sangkhyapattulong rice (4,661.05 mg of phenolics per 100 g and 2,989.21 mg of flavonoids per 100 g). Both antioxidants help reduce blood cholesterol levels and prevent blood cells from clogging.Prevents cancer and has low amylose content, suitable for diabetics. When cooked, it becomes very soft.
