Sprouting brown rice into the body refers to using the natural force of seed germination to make brown rice rich in vitamins, inorganic salts, and dietary fiber easy to cook, thereby upgrading its taste, especially the functional ingredients are further strengthened. Rice with certain added value. Germinated brown rice products usually have 0.5-1.0 mm long sprouts and a germination rate greater than 80%. They are mainly composed of sprouts and endosperm with cortex. Germinated brown rice is essentially brown rice that has been processed through a certain activation process.

Germinated brown rice has more types and higher content of essential amino acids and physiologically active substances than brown rice. Germinated brown rice is rich in r-aminobutyric acid which is ③ times that of brown rice and 10 times that of rice. γ-Aminobutyric acid is a type of protein and has a variety of physiological functions, including cardiovascular regulation, neurotrophic effects, promoting growth hormone secretion, improving fat metabolism, and preventing arteriosclerosis. Germinated brown rice contains more tocopherols and tocotrienols, which can prevent oxidative damage to the skin, maintain normal levels of vitamin E in skin cells, and resist vascular sclerosis. Tocotrienols can inhibit the proliferation of cancer cells. Germinated brown rice is rich in anti-lipid oxidation substances, a large amount of dietary fiber, and is also rich in trace elements and vitamins, such as magnesium, potassium, calcium, zinc, iron, vitamin B, vitamin B, vitamin B, vitamin H and vitamin E. Etc.: Germinated brown rice also contains many substances that are rarely or almost not contained in white rice, such as myo-inositol, phytosterol, tetracosanol, hexacosanol, octacosanol, etc.