Rice has been one of the most used cereals in the world since ancient times. Rich in vitamins and fiber, it boasts excellent nutritional and detoxifying properties. They know each other many different varieties and, in Italy, they are about a hundred those registered in the national varietal register. Available in different shapes, colors and degrees of refinement, each one has specific characteristics. Let’s start by seeing the difference between red and black ricetwo highly sought-after and nutritious types.
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What is the difference between red and black rice
Rice is rich in nutritional properties which change according to the color of the cereal. Red rice helps fight blood levels blood cholesterolthe black one, rich in powerful antioxidants, fights free radicals even better than blueberries.
Why eat red rice
Red rice is a typical oriental variety, today also cultivated in Italy, in the areas of the Po Valley. It is usually consumed only partially peeled so as not to alter the quantity anthocyanins contained in the grain, a group of plant pigments responsible for the color and, above all, fromantioxidant action also typical of red rice. Excellent source of fibre, vitamins (especially E) e mineral salts such as phosphorus, calcium, manganese, iron and selenium, red rice is recommended to promote the proper functioning of the intestine and to keep the levels under control cholesterol in the blood.
Red fermented rice against cholesterol
Be careful not to confuse red rice with the fermented red rice. The latter is obtained by enriching ordinary white rice with a red yeast called Monascus, containing a group of substances, the monacolins, which have been scientifically attributed a marked cholesterol-lowering activity. Absorbed by the rice during fermentation, they give the cereal its red color and ability to lower blood cholesterol levels. However, it is not to be considered a quality of rice for food use, but a real one specific supplement.
Black rice, properties and benefits
Black rice is a highly sought after variety for remarkable nutritional properties kept almost completely unchanged thanks to a production process that requires very few manufacturing techniques. Rich in anthocyanins, also responsible for the unmistakable black colour, black rice boasts remarkable antioxidant properties (higher than that of blueberries).
It is rich in iron (four times more than white rice), proteins (about 2% more than ordinary rice), and selenium (twice more) useful for improving immune defenses of the organism. Furthermore, it contains lysine, an essential amino acid that helps the formation of antibodies and enzymes, generally absent in other cereals. And also very low in sodiumwith the advantage of being also suitable for diabetics.