Black rice – the new superfood

Despite there being 40,000 kinds of rice most people choose to eat either white or brown with varieties such as Bhutanese red or black japonica not receiving much exposure. However with new research highlighting their medical merits this could be set to change.

The American Chemical Society have conducted much research into the health benefits of certain types of rice and have found that black rice and black rice brain are rich in anthocyanin antioxidants. Previous studies found that these antioxidants can help to reduce blood levels of LDL cholesterol and may help in the fight against heart disease.

As little as just one spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries but with the added bonus of less sugar and more fibre and vitamin E oxidants.

Antioxidants are nutrients that can help slow oxidative damage in our body as well as destroying free radicals. We already know that we should be including as many of them as we can into our diets in a bid to lower the chances of developing illnesses such as heart disease, cancer and diabetes and now black rice is another superfood we can add to that list.

Experts say that both rice and rice bran can be introduced into everyones daily diets by incorporating them into foods we already regularly eat, such as bread and cereals.

At the moment the limited production of black rice means that it is currently not widely available, though there is interest from farmers to begin production if there was more demand.

Additionally the cost of rice to consumers would come in far lower than buying expensive superfood’s such as acai or blueberries out of season.

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Emma Hilton

Written by Emma Hilton

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