Black rice... very nice!



This past weekend, I tried black rice for the first time. I had never heard of, seen, or tasted black rice before. It tasted similar to brown rice, kind of nutty in taste and sticky in texture, but was a little chewier.  When it's cooked, black rice turns into a DEEP purple. Now, we know that brown rice has more nutritional value than white rice, but how does black rice compare? My curiosity got to me and I have done a little research on black rice and its nutritional value:

Benefits of black rice:

  • has anti inflammatory properties
  • has similar nutrient levels to brown rice
  • has high amounts of antioxidants
  • has high fiber and iron
  • is packed with anthocyanins (Anthocyanins are phytochemicals that are found in foods with a deep purple color like blue berries. These phytochemicals are said to fight chronic disease such as cancer and heart disease.)
  • has the same superfood properties as blueberries, but it is much cheaper
  • has more fiber and less sugar than blueberries
  • has the highest amount of protein when compared to white and brown rice and double the fiber of brown rice
  • A 100g serving of black rice has 8.5g of protein, 3.5mg of iron and 4.9g of fiber 
  • A 100g serving of brown rice has 3g of protein, 2mg of iron and 2g of fiber

NOTE: Different resources listed different amounts for protein iron and fiber for 100g of the black and brown rice. I took the average.

Have you ever tried black rice? What do you think? I am personally going to try to cook black rice more often!

Posted on February 29, 2012 and filed under food, apps/side dish.