Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Black_Rice.jpg/220px-Black_Rice.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Balatinaw_%28or_Balatinao%29_black_rice_from_the_Philippines_01.jpg/220px-Balatinaw_%28or_Balatinao%29_black_rice_from_the_Philippines_01.jpg)
There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice.[1]
The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food.[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[3]
Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content,[4] which is higher by weight than that of other colored grains.[5] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
Name | Amount | Unit |
---|---|---|
Energy | 356 | kcal |
Protein | 8.89 | g |
Total lipid (fat) | 3.33 | g |
Carbohydrate, by difference | 75.56 | g |
Fiber, total dietary | 2.2 | g |
Sugars, total including NLEA | 0 | g |
Calcium, Ca | 0 | mg |
Iron, Fe | 2.4 | mg |
Sodium, Na | 0 | mg |
Vitamin C, total ascorbic acid | 0 | mg |
Vitamin A, IU | 0 | IU |
Fatty acids, total saturated | 0 | g |
Fatty acids, total trans | 0 | g |
Cholesterol | 0 | mg |
See also
editReferences
edit- ^ "Heirloom rice preserved, made productive". Philippine Rice Research Institute. Department of Agriculture, Philippines. 2017-02-20. Retrieved 29 June 2018.
- ^ Yao, S. L.; Xu, Y; Zhang, Y. Y.; Lu, Y. H. (2013). "Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro". Food & Function. 4 (11): 1602–8. doi:10.1039/c3fo60196j. PMID 24056583.
- ^ "Food Grains of India". Bulletin of Miscellaneous Information (Royal Botanic Gardens, Kew). 232-234. 1892 (70): 234. 1892. doi:10.2307/4102547. JSTOR 4102547.
- ^ Oikawa T, Maeda H, Oguchi T, et al. (September 2015). "The Birth of a Black Rice Gene and Its Local Spread by Introgression". Plant Cell. 27 (9): 2401–14. doi:10.1105/tpc.15.00310. PMC 4815089. PMID 26362607.
- ^ Abdel-Aal, El-Sayed M; Young, J. Christopher; Rabalski, Iwona (2006). "Anthocyanin composition in black, blue, pink, purple, and red cereal grains". Journal of Agricultural and Food Chemistry. 54 (13): 4696–704. doi:10.1021/jf0606609. PMID 16787017.
- ^ Saikia, Partha. "Black Rice-Nutrition, Recipe & Benefits (Manipuri Black Rice)". North East India info. Archived from the original on 2020-06-25. Retrieved 2020-06-25.
- ^ "FoodData Central". fdc.nal.usda.gov. Retrieved 2020-06-25.