Germinated brown rice
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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.
- Germinated brown rice and rice breadFAO International Year of Rice conference in 2004
- Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread
- Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? March 31, 2010
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