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Germinated brown rice

Germinated brown rice means literally what buds have germinate from brown rice.
Germinated brown rice is a state in which brown rice is immersed in 32 ° C water for 1 or 2 days and buds of about 1 mm elongate.
The rice we are eating is rice which is mainly composed of starchy, where the brown rice is milled and the embryos and bran are removed.

White rice is whitish in color, finished in cooked rice with a sticky texture that is consistent with the taste of the Japanese people.
Brown rice is the rice which removed the hull from rice seeds.

Brown rice has rice bran on the surface to be scraped off when polished into white rice, so the color is brown and the texture is hard and rough when it is cooked.

However, there are many people who tried brown rice diet for health reasons such as fatigue and rough skin.

We do not cook only with brown rice, but mix with white rice and use it in a way that supplements nutrients.

Why is brown rice food good for health?

Why is there someone who wants to stick to brown rice food even though taste, smell, and texture are bad?
It is in nutrients contained in embryos and bran that exist in brown rice without white rice.

Even mainstay nutrients in brown rice are the same starch as white rice, but rice embryo and rice bran usually discarded contain abundant trace ingredients effective for metabolism-up such as vitamin B group, vitamin E, minerals.

Brown rice contains abundantly all vitamin B group, but vitamin B1, niacin, vitamin B6, biotin are particularly often contained 4 to 5 times the amount of white rice.

In addition, brown rice is rich in minerals such as potassium, magnesium and iron.

And also, it is the dietary fiber derived from bran, which is the origin of rough texture.

These nutrients are indispensable nutrients to efficiently metabolize starch contained in brown rice and convert it into energy.

What's the excellent point of germinated brown rice?

A healthy diet that has further increased the brown rice power is germinated brown rice.

Germinated brown rice is preparing various enzymes to utilize nutrients contained in brown rice with brown rice as a seed.

The starch contained in the endosperm is converted into carbohydrate by the action of the enzyme, and sweetness and umami are added by converting the protein to amino acid.

Since there is also the effect of softening the bran layer to germinate more than anything, the texture when cooked is improved and the digestion and absorption properties are also increased.

Also, as it is in a state of stopping immediately after germination begins, active ingredients such as vitamin B group and minerals contained in brown rice, as well as GABA (γ-aminobutyric acid) can be used as it is.

 

 

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