A team of researchers has uncovered significant nutritional and biochemical differences between white, red, and black rice cultivars. The study, published in the Journal of Food Measurement and Characterization (2025), demonstrates that the aromatic black rice varieties Chakhao Amubi and Chakhao Poireiton contain substantially higher amounts of essential nutrients and bioactive compounds than commonly consumed white rice (IR64).
Using advanced metabolite profiling techniques—including UPLC and GC–MS—the team compared four rice cultivars: white (IR64), red (IC540274), and two aromatic black varieties from Manipur. The black rice varieties exhibited higher protein, lipid, and ash content, along with increased concentrations of iron (Fe) and copper (Cu), compared to red and white rice. In contrast, white rice showed higher potassium (K) and magnesium (Mg) levels.
Crucially, the Chakhao cultivars displayed superior antioxidant potential, with elevated total phenolic and flavonoid contents—compounds linked to improved immunity and reduced risk of chronic diseases. UPLC analysis identified abundant anthocyanins such as kuromanin, which were absent in white rice. Amino acid profiling further revealed higher levels of lysine and threonine, key essential amino acids typically limited in cereal grains.
The findings underscore the nutraceutical promise of pigmented rice varieties. As global demand for functional foods grows, these indigenous black rice cultivars from India stand out as sustainable, nutrient-rich alternatives that could help address widespread micronutrient deficiencies.
Reference
Nongpiur, R. C., Ali, A., Bagri, J., Upadhaya, S., Kumari, B., Barua, S., Pareek, A., & Chrungoo, N. K. (2025). Metabolite profiling of rice with different pericarp colours unveils new insights into nutrients and nutraceuticals content of aromatic black rice. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03643-6
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