Various Savor Black Rice

Black rice & red rice is not a staple food like white rice, although the colored rice has a high nutritional value.

Black rice has a better efficacy than brown rice & white rice. Food that has not been as popular as white rice is nourishing to increase body resistance to disease, repair damaged liver cells, stopping disturbance of kidney function, prevent cancer / tumor, slowing aging, as an antioxidant, cleaning the blood cholesterol, & prevent anemia.

Food & drink products from black beans, black sesame, & black rice became popular. In Korea, black rice became an important part in health care because it is rich in vitamins, minerals, & antioxidants.

Black rice is a local variety which contains the best pigment, in contrast with white rice or rice another color. Black rice has a nice flavor & aroma with a specific & one-of-a-kind appearance. When cooked, black rice color becomes concentrated with flavor & aroma that inspires appetite. In Bogor there restaurants that provide rice lead from black rice.

In brown rice, contains a gene that produces aleurone anthocyanin as a source of red or purple. In the black rice, aleurone & endospermia produce anthocyanins with a high intensity so that the color purple rice become concentrated close to black. Black sticky rice is a sticky version of the black rice. Black rice has a better efficacy than the color of brown rice or other rice.

Color rice genetically regulated, & can vary due to differences in genes that regulate aleurone color, endospermia, & starch composition in endospermia. transparent white rice has small aleurone & contain about 20% amylose.

Of hepatitis, cancer to heart disease

Black rice merit increase body resistance to disease, repair damaged liver cells (hepatitis & chirosis), stopping disturbance of kidney function, prevent cancer / tumor, slowing aging, as an antioxidant, cleaning the blood cholesterol, & prevent anemia.

High iron content of

Nourishing brown rice prevents constipation, suitable for the diet, stopping digestive tract diseases, improve brain development, lower blood cholesterol, prevent cancer & degenerative diseases, heart healthy, & contain vitamin B1 & minerals is higher than white rice.

Black rice contains small protein, but high iron content of 15.52 ppm, much higher than the rice varieties IR64, Ciherang, Cisadane, Sintanur, Pandanwangi, & Batang Gadis that the iron content ranges from five.9 to five.4 ppm.

Iron is necessary by the body in the formation of red blood cells. The enrichment of iron in rice to cope with anemia who today encouraged apparently need to start turning on black rice or brown rice.

Description of the properties of black rice paddy crop has not been recorded in detail. Farmers Group Sarana Makmur Seyegan in Sleman reported black rice varieties able to producing Compo Ireng five.5 t / ha with harvest age five months.

In an work to cope with food shortages & malnutrition of adults has increased, in the area berpengairan rainfed or dry climates, the study of rice varieties rich in nutrients such as black rice paddy & brown rice ought to be encouraged.

Research since 2003 shows, from crossing BP140F / Silugonggo / / Oryza glaberrima / / / Silugonggo the color red rice, galurnya produces purple-black rice grains albeit tiny (± 10%). Nevertheless, these findings need to be followed in order to receive a solid black rice paddy, the paddy rice varieties or elders aged early maturing black. Crosses of these strains was early maturing (90-100 days), plant height 90-100 cm with a performance similar to its parental Silugonggo. Lines are expected to change well on dry land dry climates as well as their parents.