. . . "Arroz negro (variedad)"@es . . . "Ry\u017C czarny - grupa odmian ry\u017Cu (w tym ry\u017Cu kleistego) o charakterystycznym ciemnym kolorze. Do jego odmian nale\u017C\u0105 indonezyjski czarny ry\u017C, filipi\u0144ski ry\u017C balatinaw i tajski czarny ry\u017C ja\u015Bminowy. W staro\u017Cytnych Chinach ziarna czarnego ry\u017Cu, uwa\u017Cane za najlepsze, by\u0142y spo\u017Cywane wy\u0142\u0105cznie przez cesarza. Dlatego te\u017C w Chinach nazywa si\u0119 go ry\u017Cem \u201Ezakazanym\u201D, poniewa\u017C nie by\u0142 dost\u0119pny dla og\u00F3\u0142u spo\u0142ecze\u0144stwa. W Manipurze jest znany jako chak-hao, a desery z czarnego ry\u017Cu s\u0105 przygotowywane podczas \u015Bwi\u0105t. W Bangladeszu znany jest jako kalo dhaner chaal (czarny ry\u017C nie\u0142uskany) i jest u\u017Cywany do przyrz\u0105dzania polao i deser\u00F3w ry\u017Cowych. Otr\u0119by (najbardziej zewn\u0119trzna warstwa) ziaren czarnego ry\u017Cu zawieraj\u0105 jeden z najwy\u017Cszych poziom\u00F3w antocyjan\u00F3w wyst\u0119puj\u0105cych w \u017Cywno\u015Bci. Ziarno ma podobn\u0105 ilo\u015B\u0107 b\u0142onnika do ry\u017Cu br\u0105zowego i podobnie jak ry\u017C br\u0105zowy ma \u0142agodny, orzechowy smak. Czarny kolor tej odmiany ry\u017Cu zmienia si\u0119 w g\u0142\u0119boki fiolet po ugotowaniu. Swoj\u0105 ciemnofioletow\u0105 barw\u0119 zawdzi\u0119cza antocyjanom, kt\u00F3rych posiada wi\u0119cej ni\u017C inne odmiany zb\u00F3\u017C. Czarny ry\u017C jest bogaty w warto\u015Bci od\u017Cywcze, zawiera 18 aminokwas\u00F3w, \u017Celazo, cynk, mied\u017A, karoten oraz kilka wa\u017Cnych witamin. Ziarno ry\u017Cu czarnego ma wi\u0119cej b\u0142onnika i witaminy E ni\u017C ziarno ry\u017Cu bia\u0142ego. Nadaje si\u0119 do gotowania kleiku ry\u017Cowego, deser\u00F3w, tradycyjnych chi\u0144skiego ciastek ry\u017Cowych, chleba i makaronu."@pl . . . . "Le riz noir est un ensemble de vari\u00E9t\u00E9s de riz (Oryza sativa) d'origine asiatique, dont certaines sont des riz gluants, qui se caract\u00E9risent par la couleur d'un noir profond de leurs grains. Cette coloration, qui vire g\u00E9n\u00E9ralement au violet fonc\u00E9 apr\u00E8s cuisson, est due \u00E0 une teneur exceptionnellement \u00E9lev\u00E9e du p\u00E9ricarpe du caryopse en anthocyanes. C'est un riz complet (riz cargo) puisqu'il a subi la premi\u00E8re phase du d\u00E9corticage, qui consiste \u00E0 enlever les glumelles adh\u00E9rentes, non comestibles, mais qu'il n'a pas \u00E9t\u00E9 d\u00E9barrass\u00E9 du p\u00E9ricarpe. Ce riz \u00E9tait autrefois connu, alors qu'il \u00E9tait assez rare \u00E0 cause d'un rendement plus faible que les vari\u00E9t\u00E9s courantes, sous les noms de \u00AB riz interdit \u00BB ou \u00AB riz de l'empereur \u00BB. En Chine, il \u00E9tait r\u00E9serv\u00E9 \u00E0 l'empereur, qui en interdisait la consommation \u00E0 ses sujets. Depuis quelques ann\u00E9es, une vari\u00E9t\u00E9 de riz noir d'origine chinoise est produite en Italie du Nord dans la plaine du P\u00F4 o\u00F9 on l'appelle \u00AB riso Venere \u00BB (riz de V\u00E9nus). Le riz noir a un go\u00FBt qui rappelle celui de la noisette. Il est riche en min\u00E9raux et en fibres et on y trouve des acides amin\u00E9s essentiels."@fr . . "2599732"^^ . . . . "Ry\u017C czarny"@pl . . . "\uD751\uBBF8(\u9ED1\u7C73)\uB294 \uC720\uC0C9\uBBF8\uC758 \uC77C\uC885\uC73C\uB85C, \uAC89\uC774 \uAC80\uC740\uC0C9\uC744 \uB760\uB294 \uC300\uC774\uB2E4. \uAC80\uC740\uC300, \uAC80\uC815\uC300\uB85C\uB3C4 \uBD88\uB9B0\uB2E4. \uAC89\uC740 \uAC80\uC9C0\uB9CC \uC18D\uC740 \uD76C\uB2E4."@ko . . . "Riz noir (c\u00E9r\u00E9ale)"@fr . . "El arroz negro es de origen chino y su consumo estaba reservado a la nobleza.\u200B En la actualidad se cultiva en diversos pa\u00EDses como Indonesia, en la regi\u00F3n de Inakadate en Jap\u00F3n en Italia, Malasia, Vietnam, en Cuba o Estados Unidos. Tiene un alto valor nutritivo y su gusto recuerda el de las avellanas y el pan caliente. Es rico en hierro y en fibra. Su color violeta oscuro se debe principalmente a la elevada presencia de antocianina. Su contenido mineral (incluyendo el hierro) es relativamente alto y, como la mayor\u00EDa de los arroces, contiene varios amino\u00E1cidos importantes."@es . . . "Ry\u017C czarny - grupa odmian ry\u017Cu (w tym ry\u017Cu kleistego) o charakterystycznym ciemnym kolorze. Do jego odmian nale\u017C\u0105 indonezyjski czarny ry\u017C, filipi\u0144ski ry\u017C balatinaw i tajski czarny ry\u017C ja\u015Bminowy. W staro\u017Cytnych Chinach ziarna czarnego ry\u017Cu, uwa\u017Cane za najlepsze, by\u0142y spo\u017Cywane wy\u0142\u0105cznie przez cesarza. Dlatego te\u017C w Chinach nazywa si\u0119 go ry\u017Cem \u201Ezakazanym\u201D, poniewa\u017C nie by\u0142 dost\u0119pny dla og\u00F3\u0142u spo\u0142ecze\u0144stwa. W Manipurze jest znany jako chak-hao, a desery z czarnego ry\u017Cu s\u0105 przygotowywane podczas \u015Bwi\u0105t. W Bangladeszu znany jest jako kalo dhaner chaal (czarny ry\u017C nie\u0142uskany) i jest u\u017Cywany do przyrz\u0105dzania polao i deser\u00F3w ry\u017Cowych."@pl . . "\u7D2B\u7C73\uFF0C\u53C8\u7A31\u9ED1\u7C73\uFF08\u82F1\u8A9E\uFF1ABlack rice\uFF09\uFF0C\u662F\u4E00\u985E\u7D2B\u9ED1\u8272\u7684\u7A3B\u7C73\u3002\u7D2B\u7C73\u7684\u7A3B\u7A2E\u53EF\u4E0E\u5176\u4ED6\u7A3B\u7C7B\u6742\u4EA4\uFF0C\u56E0\u6B64\u4E0E\u5176\u4ED6\u7A3B\u7C7B\u65E0\u751F\u6B96\u9694\u79BB\uFF0C\u90FD\u5C5E\u4E8E\u6C34\u7A3B\u3002\u6B64\u5916\uFF0C\u9ED1\u7C73\u5728\u4E2D\u56FD\u53E4\u4EE3\u4E5F\u88AB\u79F0\u4E4B\u4E3A\u201C\u7981\u7C73\u201D\uFF0C\u56E0\u4E3A\u4E00\u822C\u60C5\u51B5\u4E0B\uFF0C\u53EA\u6709\u4E0A\u5C42\u793E\u4F1A\u7684\u4EBA\u624D\u53EF\u4EE5\u5403\u5F97\u8D77\u3002"@zh . . . . . . . . . . . . "\u9ED2\u7C73\uFF08\u304F\u308D\u307E\u3044\u3001\u304F\u308D\u3054\u3081\uFF09\u3001\u307E\u305F\u306F\u7D2B\u9ED2\u7C73\uFF08\u3057\u3053\u304F\u307E\u3044\uFF09\u3001\u7D2B\u7C73\uFF08\u3080\u3089\u3055\u304D\u307E\u3044\uFF09\u3068\u306F\u30A4\u30CD\u306E\u683D\u57F9\u54C1\u7A2E\u306E\u3046\u3061\u3001\u7384\u7C73\u306E\u7A2E\u76AE\u307E\u305F\u306F\u679C\u76AE\u306E\u5C11\u306A\u304F\u3068\u3082\u4E00\u65B9\uFF08\u4E3B\u306B\u679C\u76AE\uFF09\u306B\u30A2\u30F3\u30C8\u30B7\u30A2\u30CB\u30F3\u7CFB\u306E\u7D2B\u9ED2\u8272\u7D20\u3092\u542B\u3080\u54C1\u7A2E\u306E\u3053\u3068\u3067\u3042\u308B\u3002\u4E2D\u56FD\u3067\u306F\u300C\u7D2B\u7C73\u300D\u3001\u300C\u7D2B\u7CEF\u300D\u3001\u300C\u9ED2\u7CEF\u300D\u3001\u300C\u9D8F\u8840\u7CEF\u300D\u3068\u547C\u3070\u308C\u308B\u3002\u8D64\u7C73\u306E\u4E00\u7A2E\u3068\u3055\u308C\u308B\u5834\u5408\u3082\u3042\u308B\u3002"@ja . . "Le riz noir est un ensemble de vari\u00E9t\u00E9s de riz (Oryza sativa) d'origine asiatique, dont certaines sont des riz gluants, qui se caract\u00E9risent par la couleur d'un noir profond de leurs grains. Cette coloration, qui vire g\u00E9n\u00E9ralement au violet fonc\u00E9 apr\u00E8s cuisson, est due \u00E0 une teneur exceptionnellement \u00E9lev\u00E9e du p\u00E9ricarpe du caryopse en anthocyanes. C'est un riz complet (riz cargo) puisqu'il a subi la premi\u00E8re phase du d\u00E9corticage, qui consiste \u00E0 enlever les glumelles adh\u00E9rentes, non comestibles, mais qu'il n'a pas \u00E9t\u00E9 d\u00E9barrass\u00E9 du p\u00E9ricarpe."@fr . . "Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India. In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles."@en . . . . . . . . "El arroz negro es de origen chino y su consumo estaba reservado a la nobleza.\u200B En la actualidad se cultiva en diversos pa\u00EDses como Indonesia, en la regi\u00F3n de Inakadate en Jap\u00F3n en Italia, Malasia, Vietnam, en Cuba o Estados Unidos. Tiene un alto valor nutritivo y su gusto recuerda el de las avellanas y el pan caliente. Es rico en hierro y en fibra. Su color violeta oscuro se debe principalmente a la elevada presencia de antocianina. Su contenido mineral (incluyendo el hierro) es relativamente alto y, como la mayor\u00EDa de los arroces, contiene varios amino\u00E1cidos importantes."@es . . . . "1099201237"^^ . "Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India."@en . . . "\uD751\uBBF8"@ko . . . "\u7D2B\u7C73"@zh . "\u9ED2\u7C73\uFF08\u304F\u308D\u307E\u3044\u3001\u304F\u308D\u3054\u3081\uFF09\u3001\u307E\u305F\u306F\u7D2B\u9ED2\u7C73\uFF08\u3057\u3053\u304F\u307E\u3044\uFF09\u3001\u7D2B\u7C73\uFF08\u3080\u3089\u3055\u304D\u307E\u3044\uFF09\u3068\u306F\u30A4\u30CD\u306E\u683D\u57F9\u54C1\u7A2E\u306E\u3046\u3061\u3001\u7384\u7C73\u306E\u7A2E\u76AE\u307E\u305F\u306F\u679C\u76AE\u306E\u5C11\u306A\u304F\u3068\u3082\u4E00\u65B9\uFF08\u4E3B\u306B\u679C\u76AE\uFF09\u306B\u30A2\u30F3\u30C8\u30B7\u30A2\u30CB\u30F3\u7CFB\u306E\u7D2B\u9ED2\u8272\u7D20\u3092\u542B\u3080\u54C1\u7A2E\u306E\u3053\u3068\u3067\u3042\u308B\u3002\u4E2D\u56FD\u3067\u306F\u300C\u7D2B\u7C73\u300D\u3001\u300C\u7D2B\u7CEF\u300D\u3001\u300C\u9ED2\u7CEF\u300D\u3001\u300C\u9D8F\u8840\u7CEF\u300D\u3068\u547C\u3070\u308C\u308B\u3002\u8D64\u7C73\u306E\u4E00\u7A2E\u3068\u3055\u308C\u308B\u5834\u5408\u3082\u3042\u308B\u3002"@ja . . . . "\u7D2B\u7C73\uFF0C\u53C8\u7A31\u9ED1\u7C73\uFF08\u82F1\u8A9E\uFF1ABlack rice\uFF09\uFF0C\u662F\u4E00\u985E\u7D2B\u9ED1\u8272\u7684\u7A3B\u7C73\u3002\u7D2B\u7C73\u7684\u7A3B\u7A2E\u53EF\u4E0E\u5176\u4ED6\u7A3B\u7C7B\u6742\u4EA4\uFF0C\u56E0\u6B64\u4E0E\u5176\u4ED6\u7A3B\u7C7B\u65E0\u751F\u6B96\u9694\u79BB\uFF0C\u90FD\u5C5E\u4E8E\u6C34\u7A3B\u3002\u6B64\u5916\uFF0C\u9ED1\u7C73\u5728\u4E2D\u56FD\u53E4\u4EE3\u4E5F\u88AB\u79F0\u4E4B\u4E3A\u201C\u7981\u7C73\u201D\uFF0C\u56E0\u4E3A\u4E00\u822C\u60C5\u51B5\u4E0B\uFF0C\u53EA\u6709\u4E0A\u5C42\u793E\u4F1A\u7684\u4EBA\u624D\u53EF\u4EE5\u5403\u5F97\u8D77\u3002"@zh . . . . . "Schwarzer Reis"@de . . . . "\u9ED2\u7C73"@ja . "\uD751\uBBF8(\u9ED1\u7C73)\uB294 \uC720\uC0C9\uBBF8\uC758 \uC77C\uC885\uC73C\uB85C, \uAC89\uC774 \uAC80\uC740\uC0C9\uC744 \uB760\uB294 \uC300\uC774\uB2E4. \uAC80\uC740\uC300, \uAC80\uC815\uC300\uB85C\uB3C4 \uBD88\uB9B0\uB2E4. \uAC89\uC740 \uAC80\uC9C0\uB9CC \uC18D\uC740 \uD76C\uB2E4."@ko . . . . "Black rice"@en . . "4978"^^ .