There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice,[1][2] and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India.
In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.[3] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[4]
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,[5] which is higher by weight than that of other colored grains.[6][7] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
| Name | Amount | Unit |
|---|---|---|
| Energy | 356 | kcal |
| Protein | 8.89 | g |
| Total lipid (fat) | 3.33 | g |
| Carbohydrate, by difference | 75.56 | g |
| Fiber, total dietary | 2.2 | g |
| Sugars, total including NLEA | 0 | g |
| Calcium, Ca | 0 | mg |
| Iron, Fe | 2.4 | mg |
| Sodium, Na | 0 | mg |
| Vitamin C, total ascorbic acid | 0 | mg |
| Vitamin A, IU | 0 | IU |
| Fatty acids, total saturated | 0 | g |
| Fatty acids, total trans | 0 | g |
| Cholesterol | 0 | mg |