Black rice

Since ancient times, black rice has been grown in China, Korea, Japan, Thailand, India and other Asian countries. Black rice differs from other types of rice in the dark color of the outer shell of the grain.

Black rice is the aristocrat in the world of rice, it is also called "forbidden rice". In ancient China, only emperors and their families ate it. Ordinary people were forbidden to eat black rice, otherwise they would face the death penalty. Rare black rice was valued not only for its nutritional value (this rice contains almost twice as much protein as regular rice), but also because it was believed that it lengthened life and had a positive effect on male potency. Black rice grows in remote places in Tibet and is harvested by hand, so it is relatively expensive and rarely found on sale, but it is worth a try: it has a slight nutty flavor and a smell of popcorn.

Due to the fact that black rice is not polished, it retains a large number of various useful substances. Black rice is especially rich in iron, zinc, manganese, potassium, and folic acid. That is why the Chinese use black rice to treat anemia, poor eyesight, and hair loss. The darker the color of black rice, the more antioxidants it contains. The red and purple pigment in black rice slows down the aging process in the body.

This uncommon grain is highly nutritious, as mentioned, black rice contains almost twice as much protein as regular white polished rice. Black rice is suitable for diet food. Rich in antioxidants, black rice boosts immunity and resistance to various infections. The fiber it contains is great for digestion.