The process of sprouting allows tiny sprouts to form at the end of the grain enhancing the nutritional value of the rice.  The birth of a sprout activates dormant enzymes to provide nutrients to the growing sprout.  A Japanese researcher, Dr. Hiroshi Kayahara from Shinshu University in Nagano, Japan, has conducted various studies to demonstrate the enhancement of nutrients found in sprouted brown rice.  Major nutrients that increase are Gamma-aminobutyric acid (GABA), dietary fiber, inositol, ferulic acid,  tocotrienols, magnesium, potassium, zinc and oryzanol.  His  research indicates that a continuous intake of sprouted brown rice promotes the acceleration of brain functionality, preventing headaches, relieving constipation, preventing colon cancer, regulating blood sugar level, preventing heart disease, lowering blood pressure as well as preventing Alzheimer’s disease (research presented at the 2000 International Chemical Congress of Pacific Basin Societies in Hawaii, December 2000). 

Sprouting brown rice also neutralizes phytic acid found in brown rice.  Phytic acid is an inhibitor of nutrient absorption and can be found in all grains, beans and seeds.  Neutralizing the phytic acid allows for more absorption of the many nutrients found in sprouted brown rice.

We tested GABA level in our sprouted rice in a Japanese research laboratory. This graph shows how much GABA has increased in our sprouted rice by sprouting.

We tested calcium level in our sprouted rice. This graph shows calcium is increased in brown rice by sprouting.

Table 1 shows the beneficial activity of nutrition contained in sprouted rice

Sol Grains’ sprouted brown rice (SBR), also known as germinated brown rice and GABA rice, requires much care and effort to be made.  Exact soaking, exact sprouting and exact drying methods give this rice exceptional nutrients, flavor, stability and digestibility.

When a grain starts to sprout, enzymes that have been inactive go to work making many changes within the grain. These enzymes convert the grain’s nutrients from the forms they are stored in to forms that are accessible to nourish the sprout. During this process nutrients found in the brown rice remarkably change.