The effects of germination on the bio-functional components in the germ-remaining polished rice have been investigated. The bio-functional components in the raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content and an increase in reducing sugar were observed after germination. The germinated GRPR contains much more bio-functional components (GABA and dietary fiber) than GRPR and brown rice, and slightly less than germinated brown rice. The results also demonstrated that germinated GRPR contained less phytic acid than other three kinds of rice. Consequently, the nutritional value of GRPR had been improved by germination. Germination of GRPR would be a promising processing method to enhance the germinated rice consumption.