Brown rice is rich in vitamins, trace elements and dietary fiber. What is the nutritional value of sprouted brown rice?

Sprouting method not only increases the nutrient content of rice, but also makes the sprouting product has certain special effects. According to "Materia Medica", Kuya has the effect of stabilizing the stomach, strengthening the stomach, opening the stomach, lowering the qi and eliminating food, and helps digestion without hurting the stomach qi.

Sprouting activates and releases a large number of enzymes in brown rice, transforming them from the bound state to the free state. Most importantly, a large amount of gaba is produced in germinated brown rice, which has pharmacological effects such as improving cerebral blood circulation, lowering blood pressure, alleviating arteriosclerosis, and improving and activating renal and hepatic functions. Sprouted brown rice softens the bran fiber through enzymatic digestion, thus improving the cooking and absorption of brown rice.

Sprouted brown rice is rich in vitamins (vb1, vb2, vb6, vc, ve), minerals (magnesium, iron, calcium), dietary fiber and other nutrients, but also produces a variety of components that promote human health. Therefore, germinated brown rice and its products are a new generation of staple food, its edible properties close to white rice, nutrients much higher than white rice, functional role is more extensive.

Brown rice germination is essentially the revitalization of brown rice, brown rice buds is a living organism with strong vitality. Germination of brown rice germination length of 0.5mm1mm when the highest nutritional value of rice, its nutritional value is greater than brown rice, greater than white rice.

Help weight loss: it is widely believed that sprouted brown rice is rich in nutrients, the carbohydrates in it are wrapped in crude fiber, so the human body is slow to digest and absorb. When you eat the same amount of food, you will feel full, which is conducive to controlling food intake.