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black rice
Black rice (also known as longevity rice and purple rice) is a range of rice types of the species ''Oryza sativa L.'', some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries).〔() Whole Grain Council "BLACK RICE RIVALS BLUEBERRIES AS ANTIOXIDANT SOURCE", Zhimin Xu at the Louisiana State University Agricultural Center Study, August 26, 2010, (note: presentation at the National Meeting of the American Chemical Society, Boston MA)〕 The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver.
Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains.〔Takashi Ichiyanagi, Bing Xu, Yoichi Yoshii, Masaharu Nakajima, Tetsuya Konishi, "Antioxidant Activity of Anthocyanin Extract from Purple Black Rice." ''Journal of Medicinal Food.'' December 1, 2001, 4(4): 211-218.〕〔Abdel-aal El-Sayed M.; Young J. Christopher; Rabalski Iwona. "Anthocyanin composition in black, blue, pink, purple, and red cereal grains." ''Journal of agricultural and food chemistry''. 2006, vol. 54: 13, p. 4696-4704.〕 It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have been produced from black rice.
Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.
==Nutritional value==
Black rice contains essential amino acid like lysine, Tryptophan; vitamins such as vitamin B1, vitamin B2, folic acid; and is a good source of minerals including iron, zinc, calcium and phosphorus.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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