Black rice (Oryza sativa) was wildly grown in China long ago. Bonchogangmok, an old literature of traditional herbal medicine, explains that black rice strengthens the immune system and effectively protects against diseases. The specialty of this rice is its color. Black color is derived from high amounts of anthocyanin, and nutritionally, black rice contains more protein, fibers, vitamins, and other nutrients than white rice. Chemically, polyphenols and anthocyanin contents are much higher than other grains, and two effective anthocyanins, cyanidin and malvidin, are found in black rice.