Sprouted Brown Rice

 

Rice whether brown or white occupies a major part of Asian diet. Rice is very popular among the Asian people and is used in nearly every meal, states www.agcommoditiesinc.com. Brown rice and white rice have almost equal quantity of calories, carbohydrates, fat and protein. But, the difference lies in the method of processing and in nutritional content. When the outer most layer of a grain of rice, that is, the husk, is removed, the product becomes brown rice. When the bran layer underneath is also removed along with the husk it results into white rice. Several vitamins and minerals are lost in this removal and subsequent polishing process of white rice. That is why organic brown rice is preferred to white rice. In Asia, organic brown rice is largely associated with poverty and wartime storage for it not only consists of carbohydrate, protein, vitamins and dietary minerals but also can be properly used as a complete food. China, India and Indonesia are the toppers in the list of rice producing countries, observes www.agcommoditiesinc.com. Though, the western countries tend to consume a lot lesser rice in their diet, this consumption requires to be increased considering the continuous expanding population throughout the world and simultaneously increasing world hunger. According to the Rice Foundation, the rice production needs to be increased by about one third over the coming twenty years. In such a scenario, organic brown rice is largely recommended widely throughout the world by health experts for consumption because organic brown rice is not only naturally better, compared to white rice but also can be easily cooked. Organic brown rice can be prepared by adding two cup of water for each one cup of organic brown rice and salt to taste. The salted water needs to be stirred in rice. Then reducing the heat to a minimal shimmer, the organic brown rice can be cooked tightly covered for 45 minutes or until full water gets absorbed into rice. Organic brown rice prepared thus has a mild nutty flavor, but is really very rich in nutrients. Per 100gms of organic rice supplies 110 KCal energy that contains nearly 23.51gm carbohydrate, 1.8 gm dietary fiber, 0.83 gm fat and 2.32 gm protein. The water content of this prepared organic brown rice is very high nearly 72.96gm. Besides, it contains vitamins like B, B2, B3, B6, B9 and minerals like calcium, iron, magnesium, phosphorus and potassium. In the year of 2000 International Chemical Congress of pacific Basin Societies, a group of Japanese Scientists has found that sprouted brown rice actually enhances the already high nutritional value of organic brown rice sprouted brown rice can be prepared by soaking the organic brown rice in water at 32 degree C for 22 hours, states www.agcommoditiesinc.com. The outer bran layer gets softened and absorbs water easily. Organic sprouted brown rice prepared thus is easier to cook. Organic sprouted brown rice usually needs to be cooked for it is too tough and raw for most people. But besides being easier to be cooked, the cooked sprouted brown rice has sweet flavor because the liberated enzymes break down some of the sugar and protein in the grain. Moreover, though cooked sprouted brown rice is tastier than white rice, addition of a couple table spoons of yogurt helps to give organic brown rice the texture of white rice.


The book of Genesis gives grain gifted by god. Till now, the use of organic brown rice was low because of its being more expensive than white rice and its tendency to become rancid more quickly and thereby arousing problems regarding storage and transport. But in recent years, the craze of organic brown rice and organic sprouted brown rice is increasing, states www.agcommoditiesinc.com. The grain once used by the elder as a medication for consumption has now attracted the attention of the researchers worldwide. The researchers have already found that the sprouts of organic brown rice tiny buds less than a millimeter tall actually deactivated protylendopeti and enzyme that causes Alzheimer’s disease. The birth of a sprout activates dormant enzymes in the organic brown rice all at once to supply the best nutrition to the growing sprout (as told by Dr. Hiroshi Kayahara, a biochemist from Shinshu University in Nagano, Japan). The sprouted organic brown rice contains much more fiber than conventional rice, three times the amount of essential amino acid lysine and ten times the amount of gamma – aminobutyrice acid (GABA) that improves kidney function. Though, the nutrients missed during the processing of conventional rice can be added back by making it “enriched”, one mineral that cannot be brought back is magnesium. Magnesium that boosts and energizes our cells makes our heart beat steadily and helps our bones to gain maturity and stoutly found in abundance in organic brown rice, states www.agcommoditiesinc.com. Organic brown rice adds magnesium in diet, which results into protection against eclampsia, against increased risk of various birth defects and convulsions, related to pregnancy, induced high blood pressure. Thus, organic brown rice indirectly plays a vital role incurring asthma, hearing loss, migraines and pre-menstrual syndrome by providing an adequate supply of magnesium. (One cup that is 195 gm of cooked organic brown rice contains 84 mg of magnesium). Among other nutrients that organic brown rice is provided with are fatty acids and fiber organic brown rice and organic sprouted brown rice are used in edible form as plain rice, topping or furikake (mostly in Japan), natto or nori (again in Japan) and for sushi (a main Japanese meal). This organic brown rice is also used in making alcohol drinks. Considering the growing craze of organic brown rice and organic sprouted brown rice, the companies world wide have introduced brown rice powder as well as sprouted brown rice powder as well as sprouted brown rice powder. These commercialized products supply the consumer with all the nutrients of brown rice and sprouted brown rice in a powdery form. Brown rice powder and sprouted brown rice powder can be consumed mixing with green tea or in the form of delicious cakes, cookies or pancakes, observes www.agcommoditiesinc.com. For those who do not prefer sticky rice (when slightly more water added to brown rice) or fluffy rice (when slightly less water is added), the brown rice powder and sprouted brown rice powder provides great and tasty option.