Black rice/Forbidden rice

           What is black rice?

How modification occurs from white to pigmented rice?

It occurs through both spontaneous mutation and chemically-induced mutation. The pigmentation of grains is controlled by three different types of genes (Ra, Rc and Rd). Ra gene controls purple pericarp, with the purple colour being dominant over the white colour. The Rc gene, together with the absence of the Rd gene, produces brown pericarp. The Rd gene does not produce any pigment by itself, but red pericarp is produced when both Rc and Rd genes are crossed.

How black rice differs from white rice?

• The process of milling removes the bran layer and germ (rich in protein, fiber, oil, minerals, vitamins, and other phytochemicals), turning brown rice into white rice.
• In the case of black rice, milling removes the hull and only a small amount of the outer bran layer which is only 6–7% of the total paddy rice weight.
• The endosperm of black rice consists of approximately 75% carbohydrates which are predominantly starch and an outer layer (sub-aleurone) containing proteins. 

Nutritional quality of black rice

• Black rice has beneficial nutritional and functional attributes values when compared to white rice.
• This is due to the presence of numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins (B complex, A and E), some minerals (K, Fe, Zn, Cu, Mg, Mn and P), anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, toco- trienols, phytosterols and phytic acid in the bran layers and embryo.
•  Fe present in the black rice is essential for healthy red blood cell production and energy expenditure and digestion.