The major nutritional components of the mature kernel are carbohydrates (starch, sugars, and fiber), protein (amino acids), lipids (fatty acids), and ash (minerals).
The chief benefits of barley is provided by its fiber components. Like oat bran barley’s dietary fiber is high in beta-glucan, which helps lower cholesterol by binding to bile acids and removing them from the body via the feces.
The soluble fiber also helps manage blood glucose.
Barley is excellent food for the anemic and nervous on account of its richness in iron and phosphoric acid.
In Neolithic times the grain was cooked, crushed and pounded into a nutritious milk that built strong bones – barley is now recognized to be important for osteoporosis due to its high calcium and potassium content.
It is also useful in fevers and all inflammatory diseases, on account of its soothing properties. From the earliest times barley water has been the recognized drink of the sick.
In cooking barley meal is best used as a thickening base for soups. Barley meal may also be added to soups to thicken them. Races that lives on barley are noted for their health and vigor.
Good Diet of Barley
