Rice is a staple food for more than half the world’s population, yet scientists are still uncovering new details about what it contains and how it affects our health.
A new study from Hokkaido University in Japan suggests that colorful varieties of japonica rice — including black and green rice — may offer important health benefits compared with ordinary white rice.
Most of the rice we eat is made up of starch, which provides energy.
It also contains some protein, small amounts of fat, vitamins, and minerals. Because the fat content is relatively low, it has often been overlooked in research.
However, scientists now believe these fats, known as lipids, play an important role in nutrition, flavor, and how rice affects the body.
To better understand this, researchers analyzed 56 types of japonica rice grown across Japan. Japonica rice is the short- to medium-grain rice commonly eaten in Japan and parts of East Asia, known for becoming soft and slightly sticky when cooked.
The study included white, brown, red, green, and black varieties.
Using advanced laboratory techniques, the team identified 196 different lipid molecules in the rice samples.
They found that pigmented rice varieties — especially black and green rice — contained unique lipids not seen in typical white rice.
Some of these compounds, including a group called FAHMFAs, have previously been linked to anti-inflammatory effects and improved metabolic health. This is the first time these particular lipids have been detected in rice.
These fats are important because they help maintain healthy cells, store energy, and support communication between cells in the body. The researchers say their findings suggest that even small amounts of fat in rice can significantly influence its nutritional value.
The team also examined how these different rice types affect blood sugar levels. They simulated human digestion in the laboratory by cooking the rice and exposing it to digestive enzymes to see how quickly the starch broke down. Foods that digest quickly tend to cause sharp spikes in blood sugar, while slower digestion leads to a more gradual rise.
Black and green japonica rice produced a slower increase in blood sugar compared with white rice. This means the starch in these varieties is digested more slowly, releasing glucose into the bloodstream at a steadier pace. Such a response is considered beneficial for people trying to manage blood sugar levels, including those at risk of type 2 diabetes.
Researchers believe these colorful rice varieties could be used to develop new foods that support heart health and reduce the risk of lifestyle-related diseases. They also hope the findings will encourage people to explore different types of rice based on their nutritional needs.
While white rice remains the most widely consumed, this study highlights that not all rice is the same.
Choosing pigmented varieties like black or green japonica rice may provide additional health benefits, offering a simple dietary change that could make a meaningful difference over time.
Source: KSR.
