Black rice, often used more for decoration in Asian cuisine than as a side dish or main course, appears to have antioxidant levels similar to those found in blackberries and blueberries, researchers say. It’s cheaper than berries. Brown rice is recognized as being healthier than white rice and some other grains, because its bran content is left intact during processing. Brown rice contains high levels of vitamin E compounds including gamma-oryzanol antioxidants.
Black rice is even healthier than the brown. A spoonful of black rice bran contains large quantities of anthocyanin antioxidants that help promote good health. Those antioxidants have been linked to possibly helping in the fight against cancer, cardiovascular disease and other problems.