Scientists find a hidden health advantage in black and green rice

Rice is a dietary staple for more than half of the world's population, but scientists still have much to learn about its nutritional makeup. More than 85% of the rice people eat consists of starch. It also contains protein (around 10%), fat (roughly 2%), vitamins, and trace elements. Because lipids make up such a small share of the grain, they have received far less attention than starch, even though they can influence nutrition, flavor, and overall grain quality.

Researchers at Hokkaido University set out to take a closer look at these overlooked fats by studying japonica rice, the short- to medium-grain type commonly associated with Japanese rice. When cooked, japonica rice typically becomes soft, tender, and slightly sticky. It represents about 15% of rice consumption worldwide.