Written By: Sofia Layarda, RD
Last Updated on:
Are you on a quest to increase the variety of whole grains at your table? There is a different kind of brown rice on the market these days: sprouted brown rice. Sprouted brown rice is exactly that – brown rice that has been allowed to sprout or germinate before cooking. Sprouted brown rice is sometimes sold as GABA rice, or under its Japanese name hatsuga genmai.
Nutrition Tidbits for Sprouted Brown Rice
A quarter cup of uncooked sprouted brown rice (which yields close to 1 cup cooked) contains:
- Calories: 190 kcal
- Carbohydrates: 41 g
- Fat: 2 g
- Protein: 4 g
- Fiber: 2 g
- Glycemic Index: Low
The process of germination changes the nutritional composition of the rice. While the macronutrient (carbohydrate, protein, and fat) contents and calories of brown rice and sprouted brown rice are similar, sprouted brown rice contains higher levels of gamma-aminobutyric acid (GABA), magnesium, potassium, and zinc, as well as the phytonutrients ferulic acid and gamma oryzanol. This is why sprouted or germinated brown rice is sometimes referred to as “GABA rice.” Note that this doesn’t mean regular brown rice lacks these nutrients; the sprouting process simply makes these nutrients more available.
GABA exists in the body as a neurotransmitter in the central nervous system and has an inhibitory or calming effect. Magnesium plays a role in many metabolic functions, and its role is being studied in the prevention and treatment of diabetes and other cardiovascular diseases. Potassium has a blood pressure-lowering effect, and zinc is needed for proper immune function and wound healing. Emerging research on germinated or sprouted brown rice suggests regular consumption of it has beneficial effects on blood cholesterol and diabetes, and it is also being studied in the prevention of some allergies. Phytonutrients in brown rice, as in many other plant-based foods, have been shown to have antioxidant properties.
As with many whole grains, it is possible to sprout brown rice at home. However, if you are pressed for time, store-bought sprouted brown rice may be more convenient. The sprouted brown rice you buy has been dried after sprouting so it can be stored just as easily as regular brown rice.
In her book Go UnDiet, Gloria Tsang talks about how sprouted brown rice can be an appealing alternative to those who dislike the chewiness of most whole grains. Cooked sprouted brown rice is softer in texture than regular brown rice. In addition, sprouted brown rice can finish cooking within 10 minutes, whereas regular brown rice typically takes about 45 minutes.
How to Get More Sprouted Brown Rice In Your Diet
- Add it to salads, soups, or casseroles
- Use it to make a gluten-free hot breakfast porridge
- Make Japanese food at home: Try this Sprouted Brown Rice Bowl with Carrot and Hijiki
Sofia believes in bringing back fun and pleasure into everyday eating. She loves cooking, and is constantly experimenting with ingredients, creating recipes and trying them out on family and friends. Her latest interest lies in finding realistic and practical ways of environmentally-friendly food/eating habits.
2 thoughts on “Sprouted Brown Rice: Health Benefits and How-To”
I love this sprouted rice. A few years back I actually sprouted this myself. What a pain! Now it’s more common and reasonably priced so I opt to buy it. Especially since it has been dried after it is sprouted.
Question: what are the general recommendations for daily or weekly consumption of this rice? I am on a weight loss program.
OMG, sprouted short grain brown rice is the best! I sprout it on the counter for about 3 days (depending on the temperature) doing enough for several days and I’ll cook about 1/2 of it and leave the rest in the fridge covered which lasts a good 4 days before it needs to be cooked off. It freezes well too, and of course if you have a dehydrator you can dry it.
I made rice pudding with it lately and what a fantastic evening snack! Not only does the GABA help you sleep, it’s satisfying and tastes like you’re having a treat…