• Samapika Dash
• Khireswar Podh

Rice (Oryza sativa L.) is widely known as staple food of half of the population of Asian countries. Traditional white rice varieties are riched in carbohydrates responsible for increment in sugar level in blood. Now a days, colored rice varieties impose special attention due to its presence of minerals and other bioactive compound that have numerous health benefits .Presence of essential amino acids, functional lipids, Phytosterols, tocopherols, Phytic acid can also makes it a super food and neutralized free radicals when regularly consumed. This paddy is also known as functional food due to presence of minerals including iron, zinc, calcium, phosphorus and selenium. The processing product of black rice like rice bran oil, bakery products, power soup can help to reduce multiple risk of hypertension, cancer , digestive and neurological problems, diabetes, weight management. Antioxidants, like phenolics, flavonoids and mainly anthocyanin, act as a valuable component of black rice has the capacity to control reactive oxygen species and makes this food preferable for patients and also distinguish this paddy among others as first line of defense. This nutrient rich crop is widely grown in countries like Nepal, China, Korea, New Zealand, Thailand and northeastern states of India such as West Bengal, Odisha, Maharashtra, Bihar and Jharkhand. This crop now acquires the geographical indication tag (GI tag) to black rice variety of Manipur (Chakhao) will definitely expands its demand as a novel food all over the world. The local farmers of many rural parts of India are unaware about the cultivation and processing technology of black rice.Thus more training and awareness programs should be conducted by government and NGOs increase the knowledge and infrastructure for cultivation of this crop. This chapter mainly focuses the nutritional properties and tremendous health benefits and also its role in crop improvement.

Paddy, black rice, antioxidants, Super food, functional food

"NUTRITIONAL PROPERTIES AND HEALTH BENEFITS OF BLACK RICE: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.154-159, June-2019, Available :http://www.jetir.org/papers/JETIR1908E22.pdf

"NUTRITIONAL PROPERTIES AND HEALTH BENEFITS OF BLACK RICE: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp154-159, June-2019, Available at : http://www.jetir.org/papers/JETIR1908E22.pdf