27. Black Rice
Black rice goes back to ancient China where it was consumed by Chinese kinsmen who thought it improved the kidneys, stomach, and liver. It became used mainly by the elite and wealthy and was harder to come by than the cheaper, white rice. Today, it’s mainly grown in the northeast and southern parts of India.
This kind of rice is rich in antioxidants and its deep colour is caused by the presence of high levels of the antioxidant anthocyanin. Black rice has the highest level of anthocyanin of any rice or grain. It’s important in fighting cardiovascular disease along with helping to improve brain function and lowering inflammation.
Black rice has plenty of fibre, much more so than white rice that has been stripped of its valuable nutrients during processing. It’s also rich in protein (making it an ideal choice for vegetarians and vegans) and this pairing of fibre and protein is ideal for keeping us full, whilst not consuming high levels of calories, helping weight loss as part of a healthy diet and lifestyle.