Product Description
Barley is one of our oldest grains, the food of Vikings and Roman gladiators. It is an important ingredient in beer and Scottish and Irish whiskey, and in Italy, it is used for decaf coffee. It is characteristic of colder, northern regions, but can be grown in any climate, including mountainous areas.
Significance, effects:
With its high fiber content, barley has a favorable effect on cholesterol and blood sugar levels. It aids digestion and soothes the stomach (a soft, slightly overcooked, lightly salted, and spice-free barley porridge can be beneficial after an upset stomach). It excels in its vitamin and mineral content compared to other grains. It contains significant amounts of potassium, magnesium, calcium, phosphorus, zinc, iron, as well as vitamins B and E. As a result, it has a calming effect on the nervous system and helps cool the body.
People with gluten sensitivity cannot consume it! While barley does not contain gluten, its protein called hordein can trigger sensitivity, so in the case of gluten intolerance, barley and products made from it (e.g. beer) cannot be consumed.
Usage:
Bread cannot be made from it alone, but it can still be consumed in a variety of ways. Hulled barley, or barley grits, can not only enrich a wide range of side dishes, but can also be used in the preparation of sweet and savory porridges, stuffed, layered and one-pot dishes, as well as soup garnishes. When mixed with nuts and dried fruits, it can be served as dessert. It is recommended to soak it for a few hours (or overnight) before cooking, but even then, the cooking time is relatively long (about 40 minutes).
Ingredients: barley