Those who have a savory tooth can rejoice! EurekAlert reports that black rice trumps blueberries in levels of antioxidants.
Centuries ago in China, it was given the moniker of “emperor’s rice” because it was coveted and closely guarded by nobility. Only in recent years has it enjoyed more widespread availability in the Western world.
Studies conducted by Louisiana State University food science professor Zhimin Xu have concluded that the grain, which is most often a nearly-black shade of dark purple, is loaded with good stuff.
Xu explains: “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants. If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.”
Xu’s research suggests that black rice might successfully take the place of other strains of the grain to boost the nutritive punch of grain-based cereals, beverages and other foods. A tangential finding is that black rice, which actually can produce a variety of colors ranging from near-black to pink, produces extractable pigments that offer a healthier alternative to artificial food dyes.
EurekAlert notes that black rice today is primarily used in Asia in noodles, sushi, pudding and as a decorative flourish. But Xu sees an opportunity for local Louisiana farmers to run with the crop, providing a domestic source for the highly beneficial grain.
Photo by Anna Frodesiak via Wikimedia Commons.