Germinated brown rice

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Germinated brown rice

Germinated brown rice (Japanese: 発芽玄米 (hatsuga genmai?), Korean: 발아현미 (hangul), 發芽玄米 (hanja), Pala hyeonmi) is unpolished brown rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid (GABA). The rice is used in Japanese cuisine & Korean cuisine.

Germinated brown rice has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice, and is marketed as a health food product.[citation needed]

Germinated brown rice is produced by soaking washed brown rice in warm water of approximately 32 °C (90 °F) to 34 °C (93 °F) for 1 to 2 days.[citation needed]

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