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SCIENCE & NUTRITION
The Science Behind Sprouted Brown Rice
Nature begins the process. We simply preserve it.
Long before rice becomes food, it is a living seed.
When brown rice is exposed to moisture under carefully controlled conditions, it begins its natural germination process. This stage, known as sprouting, activates the grain's natural metabolism as it prepares to grow into a new plant.
At PGE, we carefully preserve this naturally sprouted grain through gentle roasting and fine milling, creating a convenient powder that can be enjoyed every day.
What Happens During Sprouting?
Sprouting is a completely natural biological process.
As the seed awakens, enzymes become active and begin converting stored nutrients into forms the young plant can use for growth.
Researchers have reported that sprouting can change the nutritional composition of whole grains and may increase certain naturally occurring bioactive compounds compared with unsprouted grains. These changes are one reason sprouted grains have attracted interest in nutrition science.
Why Whole Grains Matter
Whole grains contain three essential parts of the grain:
🌾 Bran
Rich in natural dietary fiber and protective plant compounds.
🌾 Germ
Contains natural oils, vitamins, minerals, and antioxidants.
🌾 Endosperm
Provides complex carbohydrates and plant protein.
Unlike refined grains, whole grains retain all three components.
PGE is made from 100% sprouted whole-grain rice.
Six Thai Rice Varieties
Each rice variety contributes unique characteristics to the blend.
Jasmine Rice
Known for its delicate aroma and smooth taste.
Riceberry
A naturally purple rice containing anthocyanin pigments.
Hom Nin
A traditional dark rice variety valued in Thai agriculture.
Sangyod
An ancient rice variety originating from Southern Thailand.
Red Jasmine Rice
Naturally colored whole grain with a distinctive nutritional profile.
BP Rice
A premium Thai rice variety selected for quality and balance.
Together, these six varieties create a unique whole-grain blend inspired by Thailand's agricultural heritage.
Naturally Occurring GABA
During sprouting, brown rice naturally produces Gamma-Aminobutyric Acid (GABA) as part of its normal metabolic process.
GABA is a naturally occurring amino acid found in many foods and is also produced in the human body.
Sprouted brown rice has been studied for its naturally occurring GABA content, making it one of the reasons consumers choose sprouted grains as part of a balanced diet.
Note: The GABA content of food products may vary depending on rice variety and manufacturing conditions.
More Than One Nutrient
Nutrition is never about a single ingredient.
Whole foods contain hundreds of naturally occurring compounds that work together within the food matrix.
PGE contains only one ingredient:
100% Sprouted Brown Rice Powder
Nothing added.
Nothing removed.
Laboratory Verified Nutrition
The nutritional information shown on our packaging is supported by laboratory analysis conducted by an independent laboratory.
Every serving provides:
60 Calories
13 g Carbohydrates
1 g Protein
0 g Total Fat
No Added Sugar
Backed by Research
Scientific studies have reported that sprouting may influence the nutritional composition of grains and can increase certain naturally occurring bioactive compounds.
Research on whole grains has also consistently associated regular whole-grain consumption with healthy dietary patterns.
At PGE, we believe the best approach is simple:
Eat real food.
Choose whole grains.
Enjoy them every day.
Our Philosophy
We do not believe in miracle ingredients.
We believe in honest ingredients.
Nature has already done the hard work.
Our responsibility is to preserve it with care.
Learn More
Interested in becoming a distributor or learning more about PGE?
Contact our team
Summary of Germinated Brown Rice Processing Conditions
Based on Research by Rajamangala University of Technology Tawan-Ok (JSBA, 2022)
In this published study, the improved fluidized-bed drying method retained 36.69 mg/kg of GABA, compared with 25.35 mg/kg using the conventional drying process.
Published studies have reported that commercial germinated brown rice powder contains approximately 3.56 g total dietary fiber per 100 g, while beverage powders made from germinated Jasmine 105 brown rice contained 1.77–2.65% dietary fiber, depending on the formulation.
Fiber content varies depending on rice variety, germination conditions, and manufacturing process.