Barley: rich in fiber
In addition to wheat, rye and oats, the barley is one of the most popular types of cereals. Just like the three other cereals, it belongs to the family of grasses. A walk through Golden summer fields, you can separate the barley from their Relatives mostly Because in comparison to wheat and rye it has a particularly long Awns, which can be up to 15 inches long.
In the case of barley, the grains of a protective envelope called the tegument, surround. Since grains and husks are fused together, the grain has a high Cellulose content. This is typically between eight and 15 percent. Cellulose is one of the fiber and is thus indigestible. Ballast substances, ensure an improved feeling of satiety and stimulate the digestion. In addition to the ballast barley also contain the following ingredients are present in 100 grams:
- To 12.7 Grams Of Water
- To 9.8 Grams Of Protein
- 2.1 Grams Of Fat
- 63,3 Grams Of Carbohydrates
- Minerals as well as vitamins B and E
In the case of minerals, the barley materials is particularly rich in Magnesium, Calcium, potassium, iron and phosphorus. The grain also contains many essential amino acids, i.e. amino acids that the body cannot produce itself. Among the essential amino acids in barley, among other things, leucine, phenylalanine, or valine.
Beware of gluten intolerance
As well as the cereals rye and wheat, also barley contains Gluten. The Gluten in combination with water for bread to rise during baking, and this will retain even after baking, its shape.
While cereals such as wheat are suitable because of their high Gluten for making bread, comes in the barley only a little Gluten. However, people should avoid with a gluten intolerance (celiac disease) better on food made from barley. Otherwise, it can lead to a chronic inflammation of the mucous membrane of the small intestine. Typical symptoms of this inflammation are diarrhea, vomiting, weight loss and fatigue.
Since barley beer is brewed, should people with gluten intolerance also their beer consumption. As an Alternative to the gluten containing cereals gluten-free cereals such as Corn, rice or millet.
Barley, origin and cultivation
The cereals, barley belongs to the oldest cereals in the world, and is originally from the middle East and the Eastern Balkans. Probably, it was cultivated here as early as 10,000 BC barley before 5,000 BC, the barley was then also the way to Central Europe.
In the case of barley, a distinction between two – and multi-cellular forms. During the two-cell Form per approach is not only a strong grain body is formed, the multicellular forms of three grains per batch.
In addition, also between Winter and summer barley differences. Winter barley is already sown in September, and is higher yielding than spring barley. The latter is planted in the spring and, after 100 days of being harvested. After harvesting, the barley must be stored dry, otherwise mildew threatens.
Barley: Various Ways To Use It
Winter barley is mainly used as animal feed and is therefore also referred to as a feed barley. In comparison to spring barley has a higher protein content, which is between twelve and 15 percent. The summer barley is mainly in beer brewing. Malting barley should have a protein content of 9.5 to 11.5 percent and a germination capacity of at least 97 percent.
From barley for beer, needs to be cleaned, the barley first, and of the Awns, bristly appendages, are exempt. Thereafter, the barley is soaked in water, what brings about the germination process and the formation of enzymes. These ensure that the starch of the barley is converted to malt. After a few days, the malt is dried in a hot room, and the germination process is stopped. In addition to beer is produced from barley, malt Whiskey and malt coffee (barley coffee).
In Asia, barley is also used for the production of barley tea. Earlier barley tea was also used diseases in Europe as a remedy of stomach and neck. To the Dining end, the cereals, barley is used only rarely, it can be processed to make groats, grains, or flour. Especially in poorer regions of Asia and Africa, the barley flour in the production of bread.