Nutritional composition of rice pdf

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Please help improve this article if you can. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, an Indian state on the eastern border with Myanmar, where desserts made from black rice are served at major feasts. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.

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, which is higher by weight than that of other colored grains.

It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles. Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro”. Nutrition Differences in Black Rice Vs.

Takashi Ichiyanagi, Bing Xu, Yoichi Yoshii, Masaharu Nakajima, Tetsuya Konishi, “Antioxidant Activity of Anthocyanin Extract from Purple Black Rice. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of agricultural and food chemistry. The birth of a black rice gene and its local spread by introgression”.

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Please refer to this blog post for more information. Citrus fruits are the main winter fruits consumed in the Mediterranean diet, so they are the main source of dietary flavonoids. The possible beneficial effects are due, not only to the high amounts of vitamins and minerals, but also to the antioxidant properties of their flavonoids.