Super Foods and Its Importance in Our Daily Diet https://www.kdpublications.in ISBN: 978-93-90847-73-0 30 3. Nutraceutical Properties of Indian Black Rice and its Wide Impact on Indian Agriculture Chinmayee Parida Department of Agricultural Engineering, ICAR- Indian Agricultural Research Institute, Delhi, India. Siddhartha Das Department of Plant Pathology, M.S. Swaminathan School of Agriculture, Centurion University of Technology and Management, Odisha, India. Sudeepta Pattanayak Division of Plant Pathology, ICAR- Indian Agricultural Research Institute, New Delhi, India. Abstract: Rice (Oryza sativa L.) is considered as the staple food almost half of the globe. Traditional white rice is rich in carbohydrate and causes in increases in sugar content of blood. The colored rice varieties, especially black rice is rich in many nutritional and bioactive components which have potential health benefits and can be replaced in diet system in place of white rice. The presence of essential amino acids, functional lipids, Phytosterols, tocopherols, Phytic acid can also increase the health benefits if consumed regularly. The consumption of black rice directly or its processed products like bran oil, bakery products, powder soup etc. can reduce multiple risks like hypertension, digestive problems, cancer, neurological disorders etc. Antioxidants, a potential component of black rice has made it more preferable for patients. It is regarded as an excellent substitute of white rice. It is mostly grown in Nepal, China, Korea, New Zealand and some regions of India such as North eastern states, West Bengal, Odisha, Maharashtra, Bihar and Jharkhand. Recently, the geographical indication tag (GI tag) to Manipur black rice (Chakhao) will surely increase its demand as a novel food in worldwide. In many rural parts of India, there is very low knowledge and lack of infrastructure for cultivation of black rice. Therefore, more training programs should be conducted by government and NGOs for proper dissemination of black rice and its benefits. This chapter mainly focuses the nutritional constituents and importance of black rice in Indian economy with special emphasize on their health benefits. Key words: Paddy, Black Rice, Super food, Nutrition, Health benefits, functional food