Sprouted rice is edible, unlike potatoes, which contain toxic substances after germination.

After the rice is peeled, it is called brown rice. Because brown rice is troublesome to cook, has poor taste, and is difficult to digest, it needs to be polished. However, the removed germ, endosperm, and bran are actually nutritional essences, rich in biologically active substances, vitamins, beneficial minerals, and dietary fiber. For this situation, germination treatment can compensate for these deficiencies.

Due to the action of enzymes during the germination process, the outer skin of germinated brown rice becomes soft, part of the protein is decomposed into amino acids, starch is converted into sugars, and the original germ, endosperm, oil bran, various enzymes and Bioactive substances are activated, transformed, reorganized and added value during the germination process.