When considering the carb and calorie content of rice, it may be helpful to note that rice contains two different kinds of starch: digestible starch and resistant starch. Resistant starch essentially "escapes digestion" making its calories unavailable to the body. Resistant starch usually makes up less than 3% of hot cooked rice. But researchers have found that cooling rice after cooking increases the number of certain kinds of resistant starch in rice and may be helpful in reducing its overall calorie content. When cooked without added fat, there are about 1.5 grams of fat in a single serving of black rice.

Black rice contains high levels of seven different anthocyanin polyphenols—a type of flavonoid that has antioxidant benefits. Anthocyanins are a pigment that gives black rice its deep purple color. They are also found in other red, blue, or purple foods like eggplant, blackberries, and blueberries. Plant anthocyanins have been studied with regard to risk factors for cardiovascular disease. Evidence has suggested that consumption of anthocyanin-rich foods may reduce the risk of heart disease. Several studies have indicated the anti-inflammatory potential of black rice. In fact, one study compared the anthocyanins in black rice bran to the anthocyanin content of red and brown rice bran, and black rice bran was found to have the highest levels.