Rice is usually judged by its carbohydrate content. But researchers in Japan have found that the grain contains a much wider range of fats than commonly discussed, and some varieties may take longer to break down during digestion.
A study from Hokkaido University has identified 196 lipid molecules in Japanese rice, including a group of compounds never previously detected in rice. Black and green varieties stood out for their distinctive fat profiles and slower starch breakdown in laboratory experiments.
