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Black Rice
Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species '' Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. It is also known as '' chak-hao'' in Manipur, India and as "kavuni arisi" or "kavuni rice" in Tamil Nadu, India. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin
Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "''Die Farben der Blüthen''" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They can occur in all biological tissue, tissues of higher plants, including leaf, leaves, plant stem, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riceberry
Riceberry () is a rice variety from Thailand, a cross-breed of ''jao hom nin'' (JHN, a local non-glutinous purple rice) and ''khao dawk mali 105'' ( hom mali rice). The variety was created in 2002 by the Rice Science Center, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand. The outcome is a soft, deep purple whole grain rice. Riceberry is grown primarily in northern and northeastern Thailand. The wet season months of August through December are suitable for riceberry planting. Characteristics Nutrition Riceberry contains anthocyanins and carotenoids, and has a glycemic index of 62. Governmental support The Commerce Ministry aims to increase riceberry cultivation from 5,000 rai to 20,000 rai (3,200 hectares) by 2018 to address in the world market demand for organic brown rice. The yield from 5,000 rai amounts to only 1,500 tonnes. Demand for premium organic rice is still small, accounting for only one to two percent of total rice exports, but a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arròs Negre
''Arròs negre'' or ''arrós negre'' (, ) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some call it ''paella negra'' (''"black paella"''), although it is traditionally not called a paella even though it is prepared in a similar manner. ''Arròs negre'' should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor. In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as ''arroz con calamares'' ("rice with squid" in Spanish). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (fibre in English in the Commonwealth of Nations, Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and Fermentation#Biological role, fermentability which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes, whole grains, cereals, vegetables, fruits, and nut (fruit), nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulins, lignins, chitins, pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bran
Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the pedicel (tip cap). Along with the cereal germ, germ, it is an integral part of whole grains, and is often produced as a byproduct of mill (grinding), milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the Refined grains, refining processe.g. in processing wheat grain into white flour, or refining brown rice into white rice. Bran is present in cereal grain, including rice, maize, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
