By U.K.S Kushwaha
The major goal of this e-book is to introduce black rice to a much wider circle of individuals. even if there were learn on assorted facets of black rice, the data is scattered and never simply obtainable to laypersons. The ebook intends to hide all of the facets of black rice from study, heritage, to its improvement. As such, the booklet may be appropriate for either rice researchers and non-professionals who need to know extra approximately this precise rice crop.
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Additional resources for Black Rice: Research, History and Development
The “forbidden rice” of Imperial China, a scarce grain was said to be permitted only to the royalty. Today it is a guilt free Asian grain that is gaining steam because of its delicately nutty taste and its substantial health beneﬁts. It is less sticky than white rice, less chewy than brown, and loaded with nutrients that can help to grow old and wise like Confucius. Black rice has soared in popularity in recent years as consumers become aware of its high levels of antioxidants and nutrients. The amount of the antioxidant anthocyanin that is in a spoonful of black rice bran (or 10 spoonfuls of cooked black rice) is equal to that in a spoonful of fresh blueberries.
This rice has long been consumed in Korea, Japan and China (Ryu et al. 2000; Han et al. 2004). Black rice has been eaten throughout Asia for thousands of years and has a signiﬁcant history of use in China, India and Thailand. Up until modern times, black rice was not easy to come by. It had been highly treasured and protected in Asia for many centuries. But black rice consumption is more common nowadays. This rice is becoming popular among rice consumers and dieticians day by day mainly because of its high nutritive and medicinal value.
Black rice is still a niche rice product, but its popularity seems to be growing. Black rice special and medicinal values are truly stunning even today with all of our medical knowledge and tools. Thus black rice is a kind of food that can make us healthy and save our life. Black rice is a whole grain and nowadays, whole grain is categorized as one of the potent functional food sources since it contains high amounts of phenolic compounds, especially anthocyanins in pericarp (Abdel-Aal et al. 2006; Ryu et al.