Benefits Of Barley

Barley is the fourth important cereal crop in the world and sixth in India. Barley resembles wheat in composition although it is less palatable. The barley grain, is also called 'Pearl Barley', is prepared by removal of outer husk. 

Food Value of Barley 

Barley is very nutritious and rich source of protein and B complex vitamins.

• Most of the world's barley crop is converted into malt. It is most important grain used in the brewing of beer. 
• Barley cannot be used for leavened bread because of low gluten content. 
• It is much used in soups. 
• Earlier barley was widely used as feed for live stock. 

Nutritional Values

Barley, Pearled, Cooked

Serving Size: 1/2 cup
Calories: 97

Fat: 1 g

Saturated Fat: 1 g 

Cholesterol: 0 mg

Carbohydrate: 22 g 

Protein: 2 g

Dietary Fiber: 3 g

Sodium: 2 mg
Niacin: 2 mg 
Iron: 1 mg 
Manganese: 1 mg

Natural Benefits of Barley

• Barley has many medicinal benefits. Pearled barley, which is the form of the grain is largely eaten and consumed as a food. 
• The malt prepared from barley is used in the preparation of malt extract for the incorporation in the diet of the infants.
• The partially germinated and dried grain is the source of malt extract which is more nutritious than the unmalted barley. 
• The pearled barley has always been used by orient traditional physician for the healing and rejuvenation of the digestive system. 
• Barley has the weight loss benefits of this low in fat food and low in cholesterol. 
• Barley is rich in insoluble fiber. As insoluble fiber absorbs water, it add bulks and speeds intestinal content through the body.
• As barley cooks, the starch in it swells and absorbs water, making it soft and bulky. This makes it the perfect thickener for soups, stews, and traditional Scotch broth soup. Barley can be successfully substituted for rice in almost any recipe. It has more flavor than white rice though it isn't as strong as brown rice -- the perfect compromise.