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Nutrition Profiles of Black Rice

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Black Rice

Abstract

This chapter describes the nutrition profiles of black rice and its comparison to different rice types. Nutrition of different rice types and factor affecting rice nutrition are also discussed in detail. Similarly, chemicals present in black rice, anthocyanin profile and its biosynthesis, a major compound of black rice cyanidin-3-glucoside are discussed as well. Black rice preparations before consumption like washing, rinsing before cooking, parboiling, fermentation, and its effects on nutrition are also reported. Effects of rice cooking methodology on black rice anthocyanin content and their relations are mentioned in detail. In the same way, nutrient content of rice and its relation to degree of milling are also discussed. A detail paragraph is mentioned about aromatic chemistry of black rice.

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  1. Agriculture Botany Division, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal

    U. K. S. Kushwaha

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Kushwaha, U.K.S. (2016). Nutrition Profiles of Black Rice. In: Black Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-30153-2_4

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