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Research & Reviews : Journal of Food Science & Technology

Nutraceutical Potentials of Black Rice

  1. Neelesh Kumar Maurya

Abstract

Black rice has a mild, nutty flavour comparable to brown rice and often turns dark purple when cooked. It is high in iron, vitamins, and antioxidants and is also known as "forbidden rice". Rice (Oryza sativa L. indica) is the world's most primary grain, providing consistent food for about half of the world's population. More than two billion people in Asia consume 80% of their energy through rice, which has 356 Kcal of energy starch, 8.89 g of protein, 3.3 g of fat, and 2.2 g of fibre per 100 g. It's become useful to derive medication from functional food. Black rice, Oryza sativa, is a very nutritious rice species that is black-hued, sticky, nutty-enhanced, and pressed with high levels of supplements. The presence of hyper identified as "anthocyanins," which are groundbreaking cancer-preventive agents similar to those found in blueberries and blackberries, causes the black colour of this rice. The health benefits of black rice are widely accepted, and empirical data on the physiological and pharmacological activity of black rice strikingly supports the use of black rice in nutritional therapy. Hence Black rice is an excellent alternative to white and black rice due to its extra thickness, high fibre content, and abundant antioxidant content.

Keywords

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