Riceberry

Riceberry is a registered rice variety from Thailand, a cross-breed of Jao Hom Nin, a local non-glutinous purple rice and Khoa Dawk Mali 105, a jasmine rice. The variety was created by the Rice Science Center at Kasetsart University in Thailand. The grains of riceberry have a dark purple hue, similar to black rice.

History

Riceberry was first developed in Thailand by the Rice Science Center at Kasetsart University. The aim was to create a rice variety that was both high in nutritional value and had an appealing taste. The development of riceberry is part of a wider effort in Thailand to produce healthier rice varieties.

Characteristics

Riceberry rice is unique for its dark purple color, which is a result of its high anthocyanin content. Anthocyanin is a type of antioxidant. The rice is also high in other beneficial compounds such as beta-carotene, gamma oryzanol, vitamin E and folic acid.

Cultivation

Riceberry is grown in the same way as other varieties of rice. It is a hardy plant that can be grown in a variety of climates and soil types. However, it thrives best in a warm, tropical climate, like that of Thailand.

Uses

Riceberry is often used in a similar way to other types of rice. It can be used in a variety of dishes, including stir-fries, salads, and desserts. It is also often used as a healthier alternative to white rice.

Health Benefits

The high antioxidant content in riceberry is believed to have numerous health benefits. These include reducing the risk of heart disease, preventing cancer, and improving eye health. The rice is also high in fiber, which can aid in digestion.

See Also

• Black rice
• Jasmine rice
• Rice Science Center
• Kasetsart University

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Riceberry in a field
• 
  Riceberry whole grain