About: Germinated brown rice

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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 unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine. 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.

Attributes	Values
rdf:type	yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553 yago:WikicatRiceDishes
rdfs:label	Germinated brown rice (en) 발아현미 (ko) 発芽玄米 (ja) 發芽米 (zh)
rdfs:comment	발아현미(發芽玄米, 영어: germinated brown rice)는 벼의 왕겨를 제거한 현미의 싹을 1~5mm 정도 틔운 쌀이다. 싹이 뜨지 않은 씨 상태의 쌀을 배아미라고 부르며, 현미는 배아미 가운데 하나이다. (ko) 発芽玄米（はつがげんまい、英:Hatsuga genmai, Germinated brown rice）は、玄米を発芽（出芽）させた米で、白米と比較して栄養価が高い玄米を食べやすく加工した製品である。1990年代に発芽に伴いγ-アミノ酪酸(GABA)が増加すると報告された事で注目され商品化が行われた。 (ja) 發芽米（英語：Germinated brown rice），日本稱為發芽玄米（發芽糙米），係由具種子活性的糙米經37℃水浸泡23至32小時，讓稻胚長出0.05至0.1公分之芽體。在發芽的時候，休眠中的酵素開始活化，高營養價值成分會大幅提升，又稱為食用酵素活米，日本稱為營養米。且因糙米堅硬外皮軟化後，帶有鮮甜味的胺基酸會增加，更具美味。 (zh) 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 unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine. 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. (en)
foaf:depiction
dcterms:subject	Rice Germination Rice dishes
Wikipage page ID	4978395 (xsd:integer)
Wikipage revision ID	1030138015 (xsd:integer)
Link from a Wikipage to another Wikipage	Rice Gamma-aminobutyric acid Germination Germinate Brown rice Amino acid Germinated wheat Germination Korean cuisine Japanese cuisine Japanese yen Rice dishes
Link from a Wikipage to an external page	http://www.kitchenstewardship.com/2010/03/31/germinated-brown-rice-has-the-u-n-finally-heard-nourishing-traditions-wisdom/
sameAs	Germinated brown rice Germinated brown rice Germinated brown rice Germinated brown rice Germinated brown rice Germinated brown rice Germinated brown rice Germinated brown rice
dbp:wikiPageUsesTemplate	dbt:Ingredient-stub dbt:Convert dbt:Japanese_food_and_drink dbt:Varieties_of_rice
thumbnail	wiki-commons:Special:FilePath/Hatsuga_genmai.jpg?width=300
has abstract	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 unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine. 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. 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 stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA. 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. (en) 발아현미(發芽玄米, 영어: germinated brown rice)는 벼의 왕겨를 제거한 현미의 싹을 1~5mm 정도 틔운 쌀이다. 싹이 뜨지 않은 씨 상태의 쌀을 배아미라고 부르며, 현미는 배아미 가운데 하나이다. (ko) 発芽玄米（はつがげんまい、英:Hatsuga genmai, Germinated brown rice）は、玄米を発芽（出芽）させた米で、白米と比較して栄養価が高い玄米を食べやすく加工した製品である。1990年代に発芽に伴いγ-アミノ酪酸(GABA)が増加すると報告された事で注目され商品化が行われた。 (ja) 發芽米（英語：Germinated brown rice），日本稱為發芽玄米（發芽糙米），係由具種子活性的糙米經37℃水浸泡23至32小時，讓稻胚長出0.05至0.1公分之芽體。在發芽的時候，休眠中的酵素開始活化，高營養價值成分會大幅提升，又稱為食用酵素活米，日本稱為營養米。且因糙米堅硬外皮軟化後，帶有鮮甜味的胺基酸會增加，更具美味。 (zh)
gold:hypernym	Rice
prov:wasDerivedFrom	wikipedia-en:Germinated_brown_rice?oldid=1030138015&ns=0
page length (characters) of wiki page	2303 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Germinated_brown_rice
is Link from a Wikipage to another Wikipage of	Sprouting Brown rice Germinated wheat Rice Gaba rice Hatsuga genmai GABA rice Sprouted brown rice
is Wikipage redirect of	Gaba rice Hatsuga genmai GABA rice Sprouted brown rice
is foaf:primaryTopic of	wikipedia-en:Germinated_brown_rice

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