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Barley Nutrient grains

Barley Nutrient grains

 

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.

Among the early Greeks and Romans, barley was almost the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary." If an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy.

" Barley was also used whole as a food, in which case it was first parched, which is still the manner of preparing it in some parts of Palestine and many districts of India, also in the Canary Islands, where it is known as gofio.

In the time of Charles I, barley meal took the place of wheat almost entirely as the food of the common people in England. 

In some parts of Europe, India, and other Eastern countries, it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. The early settlers of New England also largely used it for bread making.

Barley is less nutritious than wheat, and to many people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice.

There are several distinct species of barley, but the most commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.

Simply deprived of its outer husk, the grain is termed  Scotch milled or pot barley. 

Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is known as pearl barley.

Pearl barley ground into flour is known as patent barley. 

Barley flour, because it contains so small a proportion of gluten, needs to be mixed with wheat flour for bread-making purposes. When added in small quantities to whole-wheat bread, it has a tendency to keep the loaf moist and is thought by some to improve the flavor.

The most general use made of this cereal as a food is in the form of pearl, Scotch, or barley. When well boiled, barley requires about two hours for digestion.

 

Benefits of barley

• Barley contains vital elements such as fiber, vitamins (B vitamins, vitamin E), minerals (iron, magnesium, zinc), and antioxidants.
• Barley is a high-fiber food that promotes digestive health, helps regulate blood sugar levels, and benefits with weight management.
• Heart Health: Barley's fiber and antioxidants can help lower cholesterol, reduce the risk of heart disease, and support overall cardiovascular health.
• Blood Sugar Control: Barley has a low glycemic index, which means it does not produce sudden blood sugar rises. This makes it useful for people with diabetes or those who want to control their blood sugar levels.
• Weight control: Barley's fiber content keeps you satisfied for longer, lowering overall calorie consumption and aiding weight loss or control goals.
• Digestive Health: Barley fiber improves regular bowel motions, prevents constipation, and maintains a healthy gut microbiota.
• Bone Health: Barley includes key elements such as calcium, phosphorus, and magnesium, which are required for strong and healthy bones.
• Antioxidant Properties: Barley includes a variety of antioxidants, including phenolic acids and flavonoids, which protect cells from free radical damage and lower the risk of chronic disease.
• Including barley in your diet can improve your general health and well-being. Whether consumed as a whole grain in salads, soups, or stews, or as barley flour in baked goods, it is a versatile and nutritious complement to any diet.