Brown rice syrup

Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose. Brown rice syrup contains a few trace minerals, including magnesium, manganese, and zinc. However, the exact glycemic index for brown rice syrup appears to be unknown. Diabetics should manage its consumption accordingly. Despite the calories and glycemic index, br..

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