Barley

Cook barley with rice for higher fiber, 32% and less carb

4 Superfood barley recipes

One of the first cultivated grains, Barley is of uncertain origin but is probably Eurasian and cultivated over 10,000 years ago. Numerous cultivars exist (some argue they are separate species), mainly distinguished by the rows present in the spikelet—either two or six row—and nutritional content, especially by the amount of protein. High protein Barley is normally best suited for animal fodder; whereas, lower protein Barley is for malting. English ale-style beers and German beers normally use two-row barley, and six row barley is typically used in American lagers. Besides beer, Barley is also used in other distilled beverages and also in soups, stews, breads and health foods. Sprouting and then roasting the whole seeds produces malt. Barley is a relatively nutritional grain and had been used as a food staple back to ancient times. Barley was the food of gladiators and armies and later became peasant food when people of higher classes began consuming wheat. It is a rich source of fiber and high in B vitamins and minerals such as copper and selenium, as well as health-promoting lignans that serve as good antioxidants in the body. Barley is considered GRAS in the US as an oil, extract and oleoresin. (Source)

Constituents

Listing on Duke's Database

Polysaccharides: starch (50%), fructans

Mono- and oligosaccharides: saccharose, raffinose, glucodi-fructose, glucose, fructose

Proteins (10%): including, among others, prolamines: hordein- glutelins: hordenine (not to be confused with the amine of the same name, see below)- albumins and globulins

Prolamine: hordein

Glutelins: hordenine (not to be confused with the amine of the same name, see below)

Albumins and globulins

Fatty oil (2%): chief fatty acids linoleic and oleic acid

Vitamins: Vitamin E, nicotinic acid, pantothenic acid, vitamins B6, B2, folic acid

Hydroxycoumarins (only in the stalks): including, among others, umelliferone, scopoletin, herniarin, aesculetin (in the sprouts)

Amines: tyramine, ordenine (dimethyltyramine), gramine also with certain strains(dimethy - laminomethylindol)

Beta-glucans

Effects

Soothing to the alimentary tract. Barley has been used for convalescents and in treatment of diarrhea, gastritis and inflammatory bowel conditions.

"Barley has more beta glucan fiber than any other grain" claims a report on DiabetesHealth website; 11 sources are listed.

The aerial parts of barley are useful as functional food to prevent acute inflammatory responses.

The shoots are diuretic. The seed sprouts are demulcent, expectorant, galactofuge, lenitive and stomachic. They are sometimes abortifacient. They are used in the treatment of dyspepsia caused by cereals, infantile lacto-dyspepsia, regurgitation of milk and breast distension. They are best not given to a nursing mother since this can reduce milk flow. The seed is digestive, emollient, nutritive, febrifuge and stomachic. It is taken internally as a nutritious food or as barley water (an infusion of the germinated seed in water) and is of special use for babies and invalids. Its use is said to reduce excessive lactation. Barley is also used as a poultice for burns and wounds. The plant has a folk history of antitumour activity. The germinating seed has a hypoglycaemic effect preceded by a hyperglycaemic action. Modern research has shown that barley may be of aid in the treatment of hepatitis, whilst other trials have shown that it may help to control diabetes. Barley bran may have the effect of lowering blood cholesterol levels and preventing bowel cancer.