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Germinated brown rice : ウィキペディア英語版 | Germinated brown rice
Germinated brown rice (Korean: 발아현미 (hangul), 發芽玄米 (hanja), ''Pala hyeonmi,'' Japanese: ) is unpolished brown rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid (GABA). The rice is used in Japanese cuisine & Korean cuisine. Germinated brown rice has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice, and is marketed as a health food product. Germinated brown rice is produced by soaking washed brown rice in warm water of approximately to for 1 to 2 days. ==See also==
* brown rice
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Germinated brown rice」の詳細全文を読む
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