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Sprouted Brown Rice

Sprouted Brown Rice

EverydayDry

Sprouted brown rice is a whole grain rice that undergoes controlled germination to enhance its nutritional value and digestibility. This process activates enzymes that increase levels of gamma-aminobutyric acid (GABA) and reduce phytic acid, improving mineral absorption while retaining the bran and germ layers for high fiber and protein content. The sprouting softens the grain’s texture, resulting in a slightly sweeter flavor and shorter cooking time compared to regular brown rice, making it a nutrient-dense choice for grain bowls and side dishes.

Macro Impact

A 1/4 cup serving contains 160 calories, 4g protein, 33g carbs, and 1g fat.

Calorie Burn

How long would it take to burn off 160 calories?
Walking3.5 mph, moderate pace
37 min
YogaModerate effort, gentle pace
27 min
SwimmingModerate effort, freestyle
21 min
Biking12-14 mph, moderate effort
17 min
StairsStair climbing, moderate pace
19 min
Running5 mph (12 min/mile)
14 min

Nutrition Facts

Serving size1/4 cup (46 g)
Amount per serving
Calories160
% Daily Value*
Total Fat1g
2%
Saturated Fat0.3g
1%
Trans Fat0g
Polyunsaturated Fat0.8g
Monounsaturated Fat0.5g
Cholesterol0mg
0%
Sodium2mg
0%
Total Carbohydrate33g
12%
Dietary Fiber2g
7%
Total Sugars0.2g
Includes Added Sugars0g
0%
Protein4g
Vitamin D0mcg
0%
Calcium7mg
1%
Iron0.5mg
3%
Potassium138mg
3%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
33 / 275 g
12%
Fiber
2 / 28 g
7%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
1 / 78 g
2%
Monounsaturated
0 / 31 g
1%
Polyunsaturated
1 / 23 g
3%
Saturated
0 / 23 g
1%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
1%
Omega 6
1 / 19 g
4%
Omega 9
0 g
Protein
Protein
4 / 80 g
5%
Amino Acids
Histidine
0 / 3 g
3%
Isoleucine
0 / 2 g
11%
Leucine
0 / 3 g
10%
Lysine
0 / 2 g
6%
Methionine
0 / 1 g
8%
Phenylalanine
0 / 2 g
10%
Threonine
0 / 1 g
10%
Tryptophan
0 / 0 g
19%
Valine
0 / 2 g
10%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
1 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
8%
Riboflavin, B2
0 / 1 mg
2%
Niacin, B3
2 / 15 mg
12%
Pantothenic Acid, B5
1 / 5 mg
9%
Pyridoxine, B6
0 / 1 mg
14%
Biotin, B7
1 / 30 mcg
3%
Cobalamin, B12
0 / 2 mcg
0%
Folate
5 / 400 mcg
1%
Vitamin A
1 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
2%
Vitamin K
1 / 105 mcg
1%
Minerals
Calcium
7 / 1k mg
1%
Copper
0 / 1 mg
20%
Iron
1 / 13 mg
4%
Magnesium
69 / 370 mg
19%
Manganese
1 / 2 mg
34%
Phosphorous
152 / 700 mg
22%
Potassium
138 / 3k mg
5%
Selenium
9 / 55 mcg
17%
Sodium
2 / 2.3k mg
0%
Zinc
1 / 10 mg
10%
Chromium
1 / 30 mcg
5%
Molybdenum
9 / 45 mcg
20%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
6 g
Caffeine
0 mg
Choline
5 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Rice, brown, long grain, unenriched, raw. USDA Foundational Foods. FDC ID 2512380.
  2. 2.Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program). USDA Standard Reference, Legacy. Food ID 169703.
  3. 3.Grains, rice, brown, long-grain, dry. Canadian Nutrient File. Food ID 4496.
  4. 4.Rice, brown, raw. Frida. Public Food Key 156.
  5. 5.Rice, brown, uncooked. Australian Nutrient Database. Public Food Key F007648.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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