Modern people pay attention to health preservation and anti-oxidation. Instead of white rice, they eat purple rice, and breakfast rice balls should also choose black rice balls. But do you know the difference between purple rice and black rice? Which one should I choose to get anthocyanins, that is, antioxidants?

Black rice and purple rice have different flour varieties.

We often hear that black rice and purple rice are actually "commodity names" when selling goods. If you want to confirm the content, please turn to the back to see that "product name" is the correct solution.

Purple rice and black rice are both "brown rice" with complete nutrients. Although they are all black in appearance, they are still slightly different. Purple rice is actually "black glutinous brown rice", which contains a lot of amylopectin, which is sticky when bitten and difficult to digest when eaten in the stomach. However, once the glutinous rice is decomposed and digested, it will quickly break the chain and hydrolyze amylopectin, resulting in a rapid increase in blood sugar. Black rice is different. It may refer to "black glutinous brown rice" or "black indica brown rice" in different products (so it depends on the name confirmation ~). The GI value of black indica brown rice is low, so there is no need to worry about the rapid rise of blood sugar.