Black rice benefits | nutrition of black rice | Black rice for hair | black rice calories

 Rice has been consumed as a staple food since the ancient time. 

 Rice is grown in different varieties around the world, including colors 

 i.e. white, yellow, brown, and black rice, which are named for the physical 

 appearance of the bran. 

 Rice that is pigmented black is known as black rice. It includes essential amino acids, lipids, dietary fibres, vitamins, and other nutritional and bioactivecomponents. 

Anthocyanins, phenolic compounds, oryzanols, tocopherols, phytosterols, and phytic acid. 

Consumption of black rice provides numerous health benefits 

i.e., reduced risk of 2 diabetes and other metabolic diseases including obesity, hypertension, hyperglycemia, dyslipidemia and cancer. 


Rice is a common cereal food consumed by two-thirds of the world's population. This has a lot of genetic variation and has spread all over the world. 

Many of these grass types belong to the Gramineae or Poaceae family of grasses. Oryza sativa L. and Oryza glaberrima Steud are the two most common species. 

Oryza sativa is a rice variety that originated in Asia and has since been exported to other countries. 

Due to its sensory characteristics, high nutritional availability, and health-promoting bioactive components, black 

rice is a common pigmented rice variety. In Asia, rice genotypes with black, red, and purple bran layers have 

long been cultivated. 

This rice has a lengthy and eminent practice, and one of its strive includes the royal rice” variety, which was only intended to be eaten by the Emperor. Another kind of rice, known as "forbidden 

rice," has been consumed in Asia for thousands of years and was once only available to Chinese royalty. 

These rice varieties were also thought to be effective medicines that could “cure” a number of diseases, as well as sources of staple foods with good flavor, fragrance, and fluffiness. 

According to published studies, 

both spontaneous and chemically induced mutations result in the transformation of white rice grains to pigmented rice grains. Researchers are increasingly interested in black rice because of its high nutritive value 

and antioxidant properties among the pigmented rice varieties.

nutritional composition of black rice :-

Black rice is a sort of standard complete grain

. The pericarp offers safety for the seed coat and offers color to the rice, ensuing in grains which are light brown, pink and black, amongst others

The endosperm of black rice is made up of around 75 percent carbohydrates, mainly starch, and an outer layer (sub-aleurone) 

that includes proteins. Other polysaccharides found in small quantities in black rice include dietary fibres 

(resistant starch, cellulose, hemicellulose, and pectins) and simple sugars (glucose, fructose, and saccharose), 

which are often found in white rice’s outer layers.

 Proteins and lipids are present in the germ, which accounts for around 2-3 percent of the total weight of paddy rice. Black rice has been shown to have nutritional and 

functional benefits as compared to white rice (Table.1).

 This is because a number of nutritious and bioactive ingredients, such as essential amino acids, functional lipids, and other bioactive compounds, are used. In the 

bran layers and embryo, dietary fibre, vitamins (B complex, A, and E), minerals (K, Fe, Zn, Cu, Mg, Mn, 

and P), anthocyanins, phenolic compounds, oryzanols, tocopherols, tocotrienols, phytosterols, and phytic 

acid are present.

Health benefits of black rice:-

 Anti-inflammatory PropertiesResearches were conducted at the University of Suwon, South Korea in which two groups of animals 

were taken.

 Group A animals consumed black rice while Group B animals consumed ordinary, brown, and red rice.

  They have observed that black rice has shown the skin anti-inflammatory action (Dermatitis) while 

others varieties have not significant effect.

 Effect over obesity

Balck rice consumption helps in weight management. 

This is because black rice consumed unpolished, it contains fibres which helps in digestibility. 

It also assists in body detoxification. It provides satiety when consumed enough amount and manages calory intake. It reduces the fatty acids synthesis thus lowers in intracellular accumulation between the tissues.

Prevention of cardio-vascular activity 

Early studies showed that black rice bran rich in polyphenols like anthocyanins which are beneficial to Cardiovascular health by lowering LDL (low density lipoprotein) or bad cholesterol and increasing HDL 

(high density lipoprotein) or good cholesterol levels.

 Consumption of black rice decreases the chances of both artherosclerosis and heart attack.

 Simply we can say that anthocyanins prevent the accumulation of bad cholesterol over heart valves and also reduces blood plasma levels of cholesterol.

Anti-cancer effect Scientists reported that carotenoids reduce the incidence of cancer and cardiovascular disease. 

It is also found that anthocyanin extract of black rice bran is able to reduce the growth of liver cancer cells. 

Black rice also has importance in treating skin cancer. 

Anti-diabetic effect of black rice

Black rice contains low amounts of sugar and high amounts of fibre.

 After consumption of black rice, it 

doesn’t fluctuate the blood sugar levels and it is beneficial in management of diabetes mellitus.

 It is found that rice grains amylose contents are varying and its effect on blood sugar are also varying according to the 

consumed rice variety. 


 The reason behind dark colour of Black rice is iron richness. 

Thus, it is rich source of iron. 

It shows beneficial effects over anaemia.

Other benefits:-

 It is also useful in allergies thus black rice bran restricts that release of histamine. Which leads in decrease in inflammation. Black rice is rich in fibre so this helps to the patient suffering from constipation by increasing bowel movements. 


Black rice is ideal for use in the development of products for patients with celiac disease because it is gluten-free.

 Black rice  in addition to function as a natural antioxidant. 

These compounds may influence biological functions either individually orsynergistically, meaning that foods include antioxidants, one or more, may deliver greater strength than the sum of each antioxidant alone.

Cereal foods have been always inevitable part of human diet.

 Rice is alone providing more than half of the world nourishment.

 Pigmented variety of rice has increased the physical, chemical, functional and 

health benefits many folds.