Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Brown rice and white rice have similar amounts of calories and carbohydrates. Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber. Red rice, gold rice, and black rice (also called purple rice) are all whole rices, but with differently pigmented outer layers. Any type of rice may be eaten whole. Whole rice has a mild, nutty flavour, and is chewier.