India, April 10 -- Recently, researchers at Hokkaido University studied japonica rice, a short to medium-grain variety often called Japanese rice. The team examined 56 japonica rice varieties from across Japan, including brown, red, green, and black. Their findings were published in the journal Food Research International.
With the help of modern tools such as liquid chromatography and mass spectrometry, scientists studied fats in food with much greater detail. During the research, they found 196 different fat molecules in japonica rice, grouped into five main types.
They also discovered that colored or pigmented rice varieties, especially black and green rice, may offer more health benefits. These types contain special compounds such as ...