Germinated brown rice
Germinated brown rice (Korean: 발아현미 (hangul), 發芽玄米 (hanja), Bala hyeonmi, Japanese: 発芽玄米 (hatsuga genmai?)) is unpolished brown rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid (GABA). The rice is used in Japanese cuisine & Korean cuisine.
Germinated brown rice has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice, and is marketed as a health food product.[citation needed]
Germinated brown rice is produced by soaking washed brown rice in warm water of approximately 32 °C (90 °F) to 34 °C (93 °F) for 1 to 2 days.[citation needed]
See also
External links
- Germinated brown rice and rice breadFAO International Year of Rice conference in 2004
- Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread
- Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? March 31, 2010
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