Germination activates and releases a large number of enzymes in brown rice, and transforms them from bound state to free state. The most important thing is that germinated brown rice produces a large number of γ -aminobutyric acid (GABA), which has many pharmacological effects such as improving cerebral blood circulation, lowering blood pressure, relieving arteriosclerosis, improving and activating kidney and liver function. The germinated brown rice softens the bran fiber by enzymolysis, thus improving the cooking and absorption of brown rice.
Germinated brown rice retains rich nutrients such as vitamins (VB 1, VB2, VB6, VC, VE), minerals (magnesium, iron, calcium) and dietary fiber, and at the same time, it also produces a variety of ingredients that can promote human health, such as γ -aminobutyric acid. Therefore, germinated brown rice and its products are a new generation of staple food products with the same source of medicine and food, which are close to white rice in edibility, far more nutritious than white rice and have wider functional curative effects.
Germinated brown rice is essentially brown rice activation, and brown rice bud is a living body with vigorous vitality. When the bud length of germinated brown rice is 0.5mm 1mm, the nutritional value of rice is in the highest state, and its nutritional value is better than that of brown rice and white rice.