Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 ㎍ in brown and reddish-brown rices, 3.56~11.10 ㎍ in red rices, 28.11~401.22 ㎍ in purple rices, and 3,665.98 in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, LK₁B-4-12-1-1 and DK 1, showed higher content of vitamin B1 compared with Hwacheongbyeo, a check variety of no specific color, and LK₁B-2-1-1 and LK₁B-4-12-1-1 showed much higher content of vitamin B₂ in brown rice without embryo. Cation contents such as K⁺, Mg²⁺, Ca²⁺ and Fe²⁺ were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.