Superfood: Black Rice
It’s widely known that brown rice is better for you, but black rice is even better. Like brown rice, it has a mild, nutty taste. It has a deep black color and usually turns deep purple when cooked.
The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin found in food. Anthocyanin is found naturally in a number of foods. It acts as an antioxidant and fights free radicals (the compounds that damage cell structure). They are the pigments that give black rice their rich color.
The bran hull also contains a significant amount of vitamin E, which is another antioxidant that removes free radicals and strengthens the immune system. Vitamin E reduces cholesterol and the risk of developing cancer.
In fact, a spoonful of black rice contains more anthocyanin and vitamin E antioxidants than a spoonful of blueberries, but with less sugar and more fiber, according to the American Chemical Society.
On top of all of this, black rice is a good source of iron and other dietary minerals including iron, zinc, calcium, manganese and phosphorus. It contains essential amino acids (building block of protein) like lysine and tryptophan. Other vitamins that can be found in this type of rice are thiamine, riboflavin, and folic acid.
For a healthier diet, try substituting white or brown rice with this superfood!