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Have you ever considered using Sprouted Brown Rice as your next protein powder? Not sure why you would use it? Here are some good reasons why.

Brown rice protein is one of the commonly used plant protein sources on the market but did you know, you could get a better bang for your buck with Sprouted Brown Rice Protein Powder? 

When we sprout brown rice, we almost flip it into a nutritional powerhouse, increasing its protein content, digestibility, and bioavailability of nutrients.

Designer Physique provides one of the highest quality Organic Sprouted Brown Rice Protein Powders on the market, sourced from the best organic and pesticide-free germinated brown rice.

Before we get too lost in the weeds, let’s outline why this protein powder source is a nutritional goldmine.


Sprouted Brown Rice Protein is More Hypoallergenic Than Most Plant Proteins

Due to the germination process of brown rice, certain biochemical reactions are activated which deactivate various allergenic compounds (Patil & Khan, 2011).

Some plant protein powders on the market may contain a high presence of phytic acid, which may cause gut irritation, inflammation, and an array of allergic reactions similar to a whey protein allergy.

When we germinate plant-based protein, such as sprouted brown rice protein, we neutralise phytic acid, and thus, drastically reduce the allergenic potential.

This makes sprouted brown rice protein a safe and hypoallergenic option for people with food intolerances, food sensitivities, or who are simply looking to go dairy-free.

Another good hypoallergenic plant-based protein that you could also consider is Designer Physique’s Vege Pro Carob Protein Powder, which is a 100% raw food protein derived from Carob Seed.

You can read more about Carob Protein Powder here.

Has High Digestibility & Bioavailability of Nutrients

When brown rice is germinated, not only does it deactivate allergenic compounds such as phytic acid, but it also increases protein digestibility and the bioavailability of nutrients.

Naturally, brown rice is high in minerals including Zinc, Iron, Calcium, Magnesium, Manganese and Copper, but often, phytates found in plants impact the bioavailability of these compounds.

When phytic acid is neutralised, all these vital nutrients are released, making it much easier for our gut to absorb them during the digestion process (Gupta et al., 2013).

Additionally, Sprouted brown rice protein contains higher levels of γ-Aminobutyric Acid (GABA) than regular rice protein, the primary inhibitory neurotransmitter involved in calming nerve activity (Patil & Khan, 2011).

Increasing our levels of GABA improves our ability to relax, recover, and rest. This is beneficial for people who are more likely to experience higher levels of stress, anxiety, irritability, or struggle to recover more quickly post-exercise (Sakashita et al., 2019).


Contains A Complete Amino Acid Profile

Sprouted brown rice protein produces higher amounts of amino acids, which creates a more balanced, complete amino acid profile.

In a comparative study that compared the essential amino acid index between various germinated grains, brown rice had the highest reported essential amino acid index (Sibian et al., 2017).

What’s even better, Designer Physique’s Organic Sprouted Brown Rice Protein Powder contains an amino acid profile that has a similar nutritional table to human breast milk!


High in Bioavailable Iron (plus other minerals)

Individuals on a plant-based lifestyle may likely be missing out on a substantial amount of iron intake in their diet, but luckily, a high amount of bioavailable iron content is found in sprouted brown rice.

Again, this is due to the minimal presence of phytic compounds that inhibit our ability to assimilate and absorb minerals found in brown rice (Patil & Khan, 2011).

What’s even more amazing, Designer Physique’s Organic Sprouted Rice Protein Powder contains approximately 14mg of iron per 100g.

To put this into better perspective, standard analysis of non-germinated brown rice is reported to be around 3mg of iron per 100g, and this number could also vary depending on the source (and is also not very bioavailable).

Due to Designer Physique’s high-quality standards, we’ve been able to deliver protein powder so high in iron, our consumers are raving about it!

Check out the review by Nicole on our Instagram page here.


The Takeaway

As you can see, there’s more to Brown Rice than meets the eye.

When we consume Sprouted Brown Rice, it becomes a nutritional powerhouse of highly digestible protein and nutritional sources.

Organic Sprouted Brown Rice Protein Powder is also suitable for Vegans, Vegetarians, Flexitarians, or people looking for a great dairy-free alternative.

When you buy Designer Physique’s Organic Sprouted Brown Rice Protein Powder, you get a product that’s sourced from germinated brown rice that has been grown with extreme care, free from fertilisers and pesticides to lock in the highest nutritional benefits.

If you’re not a fan of brown rice, Designer Physique also offers great alternatives at equal quality and hypoallergenic potentials, including our Pea Protein Isolate or Organic Hemp Protein Powder.

If you have any success stories with Sprouted Brown Rice Protein, leave them in the comments, otherwise, check out our Testimonials page!



  • Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2013). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52(2), 676-684.
  • Patil, S. B., & Khan, M. K. (2011). Germinated brown rice as a value added rice product: A review. Journal of Food Science and Technology, 48(6), 661-667.
  • Sakashita, M., Nakamura, U., Horie, N., Yokoyama, Y., Kim, M., & Fujita, S. (2019). Oral supplementation using gamma-aminobutyric acid and whey protein improves whole body fat-free mass in men after resistance training. Journal of Clinical Medicine Research, 11(6), 428-434.
  • Sibian, M. S., Saxena, D. C., & Riar, C. S. (2017). Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: A comparative study. Journal of the Science of Food and Agriculture, 97(13), 4643-4651.

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