The most valuable part of the rice grain is the germ, which is the embryo from which the sprout develops. This tiny part contains the most useful and important components for both the new plant and humans: vitamins, plant-based proteins, fats, fibers, and minerals.

The whitening process of rice inevitably causes the detachment of the germ from the grain, thus dispersing its most vital and nutritious part.

Black is born from the desire of an Italian company to recover all the nutrients of the rice grain in a concentrate that represents the first natural multinutrient, a very precious nutraceutical, and a valuable ally for the body.

Black comes from a carefully selected Italian variety of black rice, chosen for its germ which is larger and more nutritious than any other and selected because it is exceptionally rich in anthocyanins, fibers, and minerals.

Black is a natural source of fiber which ensures normal digestive function and improves intestinal transit.

It is rich in zinc and anthocyanins, substances essential for protecting cells from oxidative stress, and linoleic acid, useful for the good functionality of tissues, brain development, and maintaining a normal cholesterol level.

Black is recommended by nutritionists for its pronounced antioxidant qualities, bringing health benefits and longevity. It is extracted from an Italian variety of black rice, classified by the Japanese Nutrition Service as a "functional food" because it is richer in molecules with positive health activities, such as anthocyanins.

Black is ideal for flavoring your days: enjoy it pure, in teaspoons in yogurt and ice cream, and try enriching your preparations in the kitchen: it is ideal for flavoring salads and fruit salads, first courses but also meat and fish.