Objective To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components, flavor compounds, and key active ingredients with those of brown rice and refined white rice.Methods A series of instruments, including taste meters and texture analyzers, were utilized to evaluate the taste quality of the three types of rice. The HS-SPME-GC-MS method was employed to analyze volatile flavor compounds, and principal component analysis (PCA) was utilized to identify key volatile components. The content of the main active ingredients was determined using high-performance liquid chromatography and ultraviolet spectrophotometry.Results Mizhen nutritional rice retains the aleurone layer, with significantly higher protein, fat, dietary fiber, and ash content compared to refined white rice (P<0.05). Its yellow rice content is significantly lower than that of brown rice (P<0.05). The taste quality of Mizhen nutritional rice is similar to that of refined white rice, superior to brown rice, and exhibits moderate hardness and elasticity, along with higher viscosity, stickiness, and chewiness. A total of 57 volatile flavor compounds were detected in Mizhen nutritional rice, significantly more than those found in refined white rice, with key flavor substances such as hexanal, octanal, and trans-2-octenal being prominent. The main active components in Mizhen nutritional rice, including γ-oryzanol, tocopherol, polyphenols, and γ-aminobutyric acid, were significantly higher than those in refined white rice (P<0.05).Conclusion Mizhen nutritional rice demonstrates higher overall quality and nutritional value.