The content of crude protein, total amino acid, essential amino acid, delicious amino acid, branched-chain amino acid, antioxidative amino acid and essential amino acid index increased.

• 发芽使糙米蛋白质、总氨基酸、必需氨基酸、支链氨基酸、鲜味氨基酸、抗氧化氨基酸的含量增加，必需氨基酸指数提高；