Germinated brown rice

Germinated brown rice
Germinated brown rice
Korean name
Hangul	발아 현미
Hanja	發芽玄米
Revised Romanization
Transcriptions
Revised Romanization	bara hyeonmi
McCune–Reischauer	para hyŏnmi
Japanese name
Kanji	発芽玄米
Hiragana	はつがげんまい
Revised Hepburn
Transcriptions
Revised Hepburn	hatsuga genmai

Germinated brown rice (GBR; Korean: 발아 현미; Japanese: 発芽玄米) is unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as GABA (γ-aminobutyric acid). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine.^[1]

Cooked germinated brown rice is softer and less chewy than plain brown rice—it is more acceptable to children in particular—and has additional nutritional advantages.^[vague]

Germinated brown rice is produced by soaking for 4–20 hours in warm 30–40 °C (86–104 °F) water (or longer at lower temperature), changing water a few times if some smell develops, and rinsing before cooking. This stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA.^[2]

Although GBR is readily prepared at home, in Japan from 1995 it is sold ready-germinated at a higher price than ordinary rice. In 2004 about 15,000 tonnes were sold, to a value of about ¥15b.^{[citation needed]}

References

↑ Ito, Shoichi; Ishikawa, Yukihiro (2004-02-12). "Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread". Retrieved 6 March 2016.
↑ "Germinated brown rice and rice bread" (PDF). Presented at FAO International Year of Rice conference. 2004. Archived from the original (PDF) on 2006-10-24.

External links

Germinated Brown Rice: Has the U.N. Finally Heard "Nourishing Traditions" Wisdom? March 31, 2010

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[1] Ito, Shoichi; Ishikawa, Yukihiro (2004-02-12). "Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread". Retrieved 6 March 2016.

[2] "Germinated brown rice and rice bread" (PDF). Presented at FAO International Year of Rice conference. 2004. Archived from the original (PDF) on 2006-10-24.

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v t e Rice
History of rice cultivation
Species	African rice Asian rice
Varieties	Adamchini Chawal Ajara Ghansal rice Ambemohar Andaman Karen Musley Arborio rice Arunachal Pradesh Khaw Tai (Khamti Rice) Balaghat Chinnor Bhandara Chinoor Basmati Bhutanese red rice Bomba rice Boka Chaul Bora saul Calasparra rice Calrose rice Camargue red rice Carnaroli Carolina Gold Champa rice Chak-Hao (Black rice) Chokuwa saul Dubraj rice Gobindobhog Golden rice IR8 Japanese rice Japonica rice Jasmati Jasmine rice Jeeraphool Joha rice Kalonunia Koraput Kalajeera Koshihikari Maratelli Marcha Matta rice Molakolukulu Mushqbudji Nàng Thơm Chợ Đào rice Navara rice New Rice for Africa Nishiki rice Patna rice Paw hsan hmwe Pokkali Ponni rice Pusa Basmati 1121 Radhunipagal rice Red Cargo rice Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona masuri rice Tulaipanji Uttarakhand Lal Chawal Vialone Nano Wayanad Gandhakasala Wayanad Jeerakasala Wehani rice Yamada Nishiki
Characteristics	Aromatic rice Hybrid rice Perennial rice Glutinous rice Weedy rice
Processed forms	Flattened rice Puffed rice Broken rice Brown rice Red rice Black rice Germinated brown rice Parboiled rice White rice
Rice dishes	Arroz con pollo Arroz caldo Asopao Biryani Champorado Chukuchuk Congee Dre-si Galho Gimbap Gumbo Kabsa Lamprais Mansaf Mexican rice Paella Pe htaw bhut htamin Pilaf Puto Risotto Tahchin Teochew Tuwon shinkafa Yellow rice
Decoration	Kolam

See also

References

External links