Table of Contents
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
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:
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in dough for barley-wheat bakery products;
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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