HIGHLIGHTS
SUMMARY
Artemide black rice was cooked by boiling, while the Gigante Vercelli white rice was cooked both by boiling and using the risotto method. Artemide black rice similarly showed no significant differences in protein content after both types of cooking (average 10.4% vs. 10.5% for raw rice), while total dietary fiber significantly decreased compared with raw rice (7.9 vs. 10.8%), probably because cooking led to the partial degradation and release of some fiber components. The polyphenol content and antiradical activity of Artemide black rice were better preserved after risotto cooking (21 . . .
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