This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color. Ancient Black Rice contains a class of flavonoid antioxidants called anthocyanins and, according to Chinese herbal medicine, is considered to be a blood tonifier. A striking presence on any plate, this once forbidden indulgence is now a wholesome everyday rice. It pairs beautifully with all cuisines – use it steamed plain, in a pilaf, stir-fry, salad or pudding.
The bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant anthocyanin found in any known food.
Black rice has a deep black or purple color, which is an indication of its high antioxidant properties, similarly to how deeply colored antioxidant berries like blueberries, raspberries, and cranberries appear.
While whole grain brown rice and red rice also contain beneficial antioxidants, only black rice contains anthocyanin. Additionally, black rice also contains important antioxidant Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions.
Nutrients are lost from whole grains when the outer layer, the hull and bran, are removed. Only whole grains which include all of their naturally occurring parts retain their antioxidants, vitamins, minerals, and fiber. White rice, in addition to other refined grains, lose these beneficial properties during the milling process.
As many antioxidants as blueberries? A new study shows that a spoonful of black rice bran or 10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries. This rice provides the richest nutritional value, providing a higher level of vitamins, minerals and fiber of any bran rice, as well as a comprehensive range of amino acids, proteins, vegetable fats and essential trace elements needed by the body.
