The process of sprouting allows tiny sprouts to form at the end of the grain enhancing the nutritional value of the rice.  The birth of a sprout activates dormant enzymes to provide nutrients to the growing sprout.  A Japanese researcher, Dr. Hiroshi Kayahara from Shinshu University in Nagano, Japan, has conducted various studies to demonstrate the enhancement of nutrients found in sprouted brown rice.  Major nutrients that increase are Gamma-aminobutyric acid (GABA), dietary fiber, inositol, ferulic acid,  tocotrienols, magnesium, potassium, zinc and oryzanol.  His  research indicates that a continuous intake of sprouted brown rice promotes the acceleration of brain functionality, preventing headaches, relieving constipation, preventing colon cancer, regulating blood sugar level, preventing heart disease, lowering blood pressure as well as preventing Alzheimer’s disease (research presented at the 2000 International Chemical Congress of Pacific Basin Societies in Hawaii, December 2000). 

 

Sprouting brown rice also neutralizes phytic acid found in brown rice.  Phytic acid is an inhibitor of nutrient absorption and can be found in all grains, beans and seeds.  Neutralizing the phytic acid allows for more absorption of the many nutrients found in sprouted brown rice.

 

 

We tested GABA level in our sprouted rice in a Japanese research laboratory. This graph shows how much GABA has increased in our sprouted rice by sprouting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We tested calcium level in our sprouted rice. This graph shows calcium is increased in brown rice by sprouting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table 1 shows the beneficial activity of nutrition contained in sprouted rice

 

 

 

 

 

 

 

 

 

 

 

 


References:
Kayahara, Hiroshi and Kikuichi Tsukahara: “Flavor, Health and Nutritional Quality of Pre-germinated  Brown Rice,”    presented at 2000 International Chemical Congress of Pacific Basin Societies in Hawaii, December 2000.
Kayahara, Hioshi and Kikuichi Tsukahara: “Fantastic Nutritional Function of Germinated Brown Rice,” PowerPoint Presentation
Shoichi Ito and Yukihiro Ishikawa Tottori University, Japan: "Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread," presented at FAO International Rice Year, 2004 Symposium Rome, Italy February 12, 2004
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Sprouted Brown Rice
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Sol Grains’ sprouted brown rice (SBR), also known as germinated brown rice and GABA rice, requires much care and effort to be made.  Exact soaking, exact sprouting and exact drying methods give this rice exceptional nutrients, flavor, stability and digestibility.

 

When a grain starts to sprout, enzymes that have been inactive go to work making many changes within the grain. These enzymes convert the grain’s nutrients from the forms they are stored in to forms that are accessible to nourish the sprout. During this process nutrients found in the brown rice remarkably change.


Polished White Rice:
The most common type of rice eaten. The bran and germ have been polished away. This makes the rice easy to eat but lacks a good source of nutrients.
Sprouted Brown Rice:
During  sprouting the nutrient composition changes dramatically. The nutrient levels increase and the rice has a slight nutty flavor.  Very easy to cook and eat.
Brown Rice:
The husk has been removed.  The bran is full of nutrients but brown rice is hard to cook  and eat.
Paddy Rice:
Rice in the husk
SBR's Many Nutrtional Benefits
 
 
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