Barley and Barley nuts – Known for 10 – thousand years

History of Barley

How Barley works ? Barley is known to be one of the oldest cereals known to man. It is believed that 10,000 years ago the inhabitants of the deserts in southwest Asia fed themselves and their domestic animals with barley grain. More recent research suggests that the species originated in Southeast Asia or in the mountainous regions of present-day Ethiopia. Today, barley has lost ground to wheat compared to its popularity in the Middle Ages. The reasons are the gradual mitigation of the climate and the rise of the world economy. Currently, the largest producers of barley worldwide are: Russia, Germany, USA, Canada, France and Spain

What is barley?

Low to moderately tall cereal (35 – 130 cm), with a short growth period. It is sown in the spring and harvested before the end of winter. It is also currently the most adapted cereal plant. It can grow in low temperatures, drought and cold, as well as feed on mineral-poor soil.

Types of barley products

  • Peeled barley – only the outer husk of the grain has been removed, the germ and the inner cellulose coating are still there. A small part of the ingredients and part of the fibers are lost. This is the most nutritious form of barley;
  • Cooking barley – triple polished clean barley, which loses almost all its barley germ and most vitamins and minerals;
  • Pearl barley – four to six times peeled (polished): so processed, barley loses its germ, with which most of its vitamins and minerals;
  • Barley nuts – are less popular than oatmeal, but are completely equivalent. They are pressed cleaned barley grains. A popular ingredient for whole grain muesli;
  • Barley flour – varies greatly. It is darker than wheat flour and has a slightly nutty taste. It is used in wholemeal, multigrain breads and pasta.

 

Nutritional composition of barley

Indicative content of substances in 100 g:

 

 
 
 
 

Product
water in% kcal protein. protein.
/ g of fat.
all charcoal / g cold / mg sugars / g fiber / g

Clean, raw barley
9.44 354 12.48 2.30 73.48 0 0.8 17.3

they are rich in vitamins B1, B2, B3, B6 and B9; contains the minerals phosphorus, magnesium, zinc and iron.

How to choose and how to store barley products?

When choosing barley nuts, check the suitability of the label and inspect for damage to the packaging. Look for nuts and flours with nutrient content on the label. Barley nuts are a ready-made packaged product. The same goes for flour. It is enough to follow the instructions on the packaging, monitor the expiration dates and store in a dark, cool and dry place.

Preparation ideas

The most popular way to prepare barley nuts is by cooking. Boiled in milk / water for 20 minutes (or until softened), they can be consumed:

  • such as muesli with dried fruits and nuts;
  • of porridge with vegetables and cheese.

Cooking cleaned barley grains takes two to three times longer and requires several hours of pre-soaking. Sour, baked and then cooked for 45 minutes on low heat, barley flour and nuts can be put pastries:

  • in dough for barley-wheat bakery products;

  • in dough for diet cookies and cakes.

Raw: In Asian cuisine, raw barley is used to make salty fermented Miso paste. We recommend you try boiled rye nuts, seasoned with curry with added peas and grated skim cheese.

Little secrets for a healthier kitchen

  • Do not eat barley nuts before consulting a nutritionist if you have a stomach or duodenal ulcer. Nutritionists remind that you need to soak and boil barley slowly to soften the fiber and starch, which ensures good digestion and full absorption.
  • Chefs advise to combine barley with rice in cold salads with fresh vegetables.

how Barley works

 

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how Barley works