Soaking brown rice enriches nutritional value

December 19, 2000 in Nutrition Topics in the News

Soaking brown rice enriches nutritional value

According to Japanese scientists, soaking brown rice for a day before it is cooked may be an inexpensive and easy way to boost the nutritional value of this staple food. Soaking the rice stimulates the early stages of germination, when a tiny sprout grows from the grain. The birth of a sprout activates dormant enzymes in the brown rice to supply the best nutrition to the growing sprout.

Sprouted rice contains more fiber, vitamins and minerals than non-germinated rice. The germinated rice also contains triple the amount of lysine, an amino acid needed for the growth and repair of tissues, and 10 times more gamma-aminobutyric acid (GABA), which can benefit the kidneys.

The researchers soaked the brown rice in warm water for 22 hours to make it sprout. The sprouted rice is not only enriched, it is also easier to cook because the hard outer husk has been softened. White rice will not sprout when soaked.

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