Brown rice is a reliable healthy option, but by sprouting it, you might get even more health beneﬁts. In a study in Ecuador, researchers compared diﬀerent levels of nutrients in six varieties of brown rice when it was raw, soaked, and sprouted. The researchers found that dietary ﬁber content increased (6.1-13.6%) with sprouting time and temperature in all varieties of brown rice, and that phytic acid content decreased noticeably. The eﬀect of sprouting on other nutrients, such as peptide content and protein hydrolysis, varied across the diﬀerent varieties of brown rice.
Plant Foods For Human Nutrition. 2014 Sep;69(3):261-7. (Caceres PJ et al.)
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