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

Gabardine gamma-aminobutyric acid.
The glutamic acid in brown rice changes to gamma-aminobutyric acid by work of enzyme in the case of a sprout, and it increases also about 10 times of policed rice, and the twice of brown rice. It is supposed that it is good for functional maintenance of a circulatory organ system.
The change of the quantity of gabardine generation.
The quantity of generation of the gabardine suddenly increases from a dip start in four hours.
The increase in a dietary fiber.
To several times of the polished rice. It decreases the causative agent such as feces contained long in the intestines. For a diet.
A mineral ingredient changes.
A mineral ingredient of the magnesium, the calcium, the zinc, the potassium and the iron it was difficult to be absorbed by which can stop combination with FICHIN acid in the brown rice, and absorption becomes good.