Manipuri Black Rice For A Heart Healthy Diet Plan In India

Mani puri black Rice is a high-quality nutritional grain that is great for those who are following the Heart Healthy Diet Plan In India. photo copyright IWB

Heart healthy diet plan in India

Why you should include Manipuri Black Rice into your diet

Hey everyone,I recently wrote about the benefits black rice has for diabetics. The blog post can be found here. Black rice is grown in Manipur (India). It is a great option for anyone trying to eat a healthy diet. This rice is known as Chakhao (the Black rice of Manipur). This unique grain has many health benefits. This is a sticky (glutinous), rice that is native to Manipur.Chakhao, a Manipur black rice with a distinctive aroma, has been cultivated for centuries using traditional methods. It was recently given the Geographical Indication (GI), tag. GI status is used to identify products that were produced or originated in a specific geographical area.This black rice is used in Manipur traditional medicine because it has a high nutritional value. Although it is called black rice, the actual color is deep purple. Experts conclude that Manipur’s black rice is rich in vitamins and minerals. Health promoters now recognize its nutritional value. Its gluten-free status is a plus for those with celiac disease or gluten-sensitive.Anthocyanin is a pigment that gives black rice its color and antioxidant properties. Manipur SFAC research has shown that black rice can help to manage serious health conditions like hypertension, atherosclerosis, hypercholesterol, arthritis, and other issues related to the heart.

Chak-hao is a heart-healthy diet plan for India

Locally called Chak-hao, black sticky rice is well-known for its attractive maroonish-black or purplish -black color and soft aromatic flavors. It is one the richest food grains for anthocyanin. It contains a sufficient amount of vitamins, minerals and fiber, as well as proteins and many other nutrients.

Stickiness is what makes Manipur rice unique. It has a pleasant, soft aroma that is paired with stickiness which is unique to black rice from any other part of India.

It is a healthier choice than brown and white rice due to its high vitamin and mineral content. Black rice is a great source for vitamin E and can reduce inflammation in the body, making it a healthy choice.

Flavonoids in black rice have been shown to reduce the risk of developing heart disease. It is clear that more research is needed to determine the health benefits of black-riced, especially their effects on heart health. Many antioxidants have been shown to protect against heart disease.

A study on the health benefits of anthocyanin (the pigment that gives color and color to black rice) has shown that adults with high cholesterol levels may be able to increase (HDL), their good cholesterol levels, and decrease (LDL), their bad cholesterol levels. For 12 weeks, two 80-mg capsules of anthocyanin can be taken daily. Anthocyanin can be used to improve your heart health.

We all know that plaque formation can be caused by high cholesterol diets. Adding black rice to high cholesterol diets could reduce plaque accumulation by 50pc compared to white rice diets. Although it is believed that eating black rice may help prevent heart disease, more research is needed to confirm this.

How to use Chakhao in a heart-healthy diet in India?

Chak-hao can also be eaten as regular rice or porridge. It can also be used in the form suji, syrup, or in chocolates to make beer.

Also, Chak-hao is a source for anti-oxidative phytochemicals. These ingredients can be used to make functional food items and as an alternative to toxic synthetic colors. It contains nutraceutical compounds that can be extracted to make rice bran saccharine, etc.

There are many varieties of rice that are grown in Manipur, India’s northeast state. However, the most popular varieties are Chak-hao (Amubi) and Chakhao (Poireiton). These varieties are organically grown in the state and can be found during the months of December through May each year.

We only hope that the GI label will give it the popularity it deserves and that the government will take extra interest in making this incredible variety of rice more popular around the world.

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About the Author: Karl Sass