Beautiful Black Rice

There is something about black rice that makes me happy.  I think that it is the rich purple-black colour and how it makes any dish that it is a part of a gorgeous work of art.  For thousands of years black rice was reserved for Chinese royalty and was often referred to as “forbidden rice”.

Rich in powerful disease fighting antioxidants, anti-inflammatory properties and dietary fibre some studies have shown that black rice can potentially to stop the development of heart disease, diabetes and cancer in the body.

The deep purple-black colour is an indication of black rice’s high antioxidant properties similar to those found in blueberries.  Black rice is the only grain that contains the antioxidant Anthocyanin.  This particular antioxidant has been shown to help reduce inflammation, improve brain function and prevent cardiovascular disease and cancer caused by free radical damage.  Nutrients are generally lost from grains when the outer layers including the hull and the bran are removed.  Only whole grains that include all of their naturally occurring parts are able to retain their vitamin, minerals, fibre and antioxidants.  Therefore, black rice is a a wholegrain nutritional superpower.

Black rice is high in Vitamin E which is often promoted to slow aging, reduce scarring, protect against air pollution and assist with infertility issues.  Vitamin E is a fat soluble vitamin though so ensure to include some healthy fats when using black rice in a dish to help with absorption.

So what does all of this mean for you?

Black rice is a superpower in the world of whole grains and deserves a place on your plate. It is a beautiful and tasty addition to many meals. Black rice is filled with both health and beauty benefits that will help you to look and feel your best and keep you on the road to good health.

One Serving of black rice contains (1/2 cup cooked)

160 Calories                      2g of Fibre

1.5g of Fat                          5g of Protein

34g of Carbohydrates     4% DV of Iron

Prior to cooking, I recommend soaking black rice for a minimum of 8 hours to help to release any phytic acid within the rice (grains, rice and legumes are all high phytic foods which raise the risk of zinc and iron deficiency.  Soaking helps to resolve this issue by releasing the phytic acid within the food).

Do you regularly include black rice in your diet?  What is your favourite meal to include it in?  Let me know in the comments below

I hope that you have a great day!

XXS

 

 

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