Scientists studying black and green Japanese rice have identified an unusual mix of fats in the grains, according to a ScienceDaily report. The same varieties also seemed to be digested more slowly than ordinary white rice. Together, these properties suggest the colorful rices could have a role in food products designed with metabolic health in mind.
The report links slower digestion to possible benefits for blood sugar regulation, since a slower release of nutrients can help avoid sharp rises in glucose. The researchers frame the colored grains as promising ingredients for foods intended to support blood sugar, rather than as a standalone treatment.
Because this article relies on a single ScienceDaily summary of the research, there are no independent findings to compare or contrast. The report does not mention conflicting evidence, but full study details and peer-reviewed data would be needed to assess the strength of the claim.