Systematic review of Wild Rice: an ancient grain with modern benefits

Wild rice ( Zizania sp. ) grows in shallow waters of North America and is distinct from white rice ( Oryza sp.) . The recent trend toward gluten free foods and ancient grains presents an opportunity for increased interest in the health benefits of wild rice. Wild rice is classified as a whole grain and typically contains 74% starch, 6.8% dietary fiber, 14% protein, and 0.7–0.9% of lipids. Wild rice is a good source of dietary fiber and has a good protein efficiency ratio (1.7), which is high for a grain. The lipid content is low; however most of the lipids are Ω‐6 (35–37%) and Ω‐3 (20–31%) fatty acids with a very favorable ratio of (1.1). In addition to macronutrient content, wild rice contains phytosterols levels several times higher than other grains. Furthermore, the antioxidant activity of wild rice is between 10–15 times higher than white rice. A new study of wild rice added to a high fat/cholesterol diet showed significant attenuation of serum free fatty acids, total cholesterol, and triglyceride levels while maintaining higher high density lipoprotein levels compared to control. The exact explanation of the protective mechanism of wild rice is uncertain, but the dietary fiber, phytosterol, or antioxidant capacity of wild rice may be the reason for this. Current interest in ancient grains and gluten‐free diets, as well as antioxidants and phytochemicals, makes wild rice an attractive grain addition to the diet. Grant Funding Source : MN Wild Rice Council