Germinated brown rice (GBR;Korean:발아현미(發芽玄米),romanized: bara-hyeonmi,Japanese:発芽玄米(はつがげんまい),romanized: hatsuga-genmai) is unpolishedbrown rice that has been allowed togerminate to improve the flavor and texture, and to increase levels of nutrients such asγ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used inJapanese andKorean 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 stimulatesgermination, which activates various enzymes in the rice. By this method, it is possible to obtain a more completeamino 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]
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