Nguyen Huu Tho, Ho Chi Minh city, Ho Chi Minh city
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Black Rice has a black coloured bran layer due to its unique
anthocyanin combination and these anthocyanins cause black rice to
turn into a deep purple colour when cooked. Anthocyanin is the same
anti-oxidant that gives eggplants, and blueberries its deep purple.
Nutrition: Antioxidant anthocyanins content in black rice is 4
times higher than black beans, which acts to reduce the risk of
diabetes, heart disease and cancer risk. In addition, black rice
also provides more vitamins and minerals to bring youthfulness to
your body, etc.
