Germ brown rice, brown rice and white rice basically have the same ingredients, but germ brown rice than brown rice is to remove grain shell and grind off a little skin, but retain a little outer tissue and germ rice, GI (glycemic index) for 50. This desertion has had a great impact on our drinking.

Because the germ brown rice contains three times times the fiber and twice the iron. In fact, about 60% of the minerals matter is gathered in the outer layer of rice, although the germ brown rice nutrition is lower than brown rice, but germ brown rice taste softer than brown rice, better digestion.

- Germ rice is a large grain of rice with germ rice, is a treasure trove of high nutrition.

- Germ rice tastes very soft, digestion and absorption rate is very high.

胚芽糙米，糙米與白米基本上擁有相同的成分，不過胚芽糙米比起糙米是去掉穀殼和研磨掉少许的外皮，但保留少许外層組織和胚芽的稻米，GI（血糖指数） 為 50。這個小差異卻對我們的飲食造成極大的影響。因為胚芽糙米含有三倍的纖維和兩倍的鐵。事實上，大約 60% 的礦物質都聚在大米的外層組織中，虽然，胚芽糙米的营养比糙米低，但胚芽糙米会比糙米口感更柔软，更好消化。

- 胚芽米是大米粒带有胚芽的米,是高营养分的宝库。

- 胚芽米吃起来很柔软,消化吸收率很高.