Translator Reviews ( Japanese → English )

Japanese

ギャバ　γ-アミノ酪酸
発芽の際に玄米中のグルタミン酸が酵素の働きでγ-アミノ酪酸に変化し、白米の約10倍、玄米の2倍にも増加。循環器系の機能維持によいとされています
ギャバ生成量の推移
ギャバの生成量は、浸漬開始から4時間で急激に増加します
食物繊維の増加
白米の数倍に。宿便などの原因物質を減少させる。ダイエットにも
ミネラル成分が変化
玄米中では吸収されにくかったマグネシウム、カルシウム、亜鉛、カリウム、鉄などのミネラル成分がフィチン酸との結合が切れ、吸収がよくなります

English

GABA gamma-aminobutyric acid
Glutamine acid in brown rice converts to gamma-aminobutyric acid by the effect of enzyme during the germination and results in ten times gamma-aminobutyric acid as white rice, and twice as regular brown rice. It is said that it improves the circulatory organ function.
GABA production level change
The amount of GABA production rapidly increases in 4 hours after soaked in water.
Increase in dietary fiber
It increases dietary fiber a few times as much as white rice. Also, it decreases the cause of fecal impaction. It is suitable for diet.
Minerals change
Unbound from phytic acid, indigestible minerals in brown rice, such as magnesium, calcium, zinc, potassium, and iron, get to be digestible.