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Black rice is rich in amino acids, fatty acids, antioxidants, flavonoids, anthocyanins, and other phenolic compounds. There are 18 amino acids in black rice, with a mix of essential and non-essential types.
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.
Energ - 356 kcal
Protein - 8.89 g Total lipid (fat) - 3.33 g Carbohydrate, by difference - 75.56 g Fiber, total dietary - 2.2g