The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to healthier arteries and better insulin regulation. #NPR

Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them. #CBHealthNY
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