|Botanical Name :||Hordeum Vulgare|
|English Name :||Hordeum Vulgare|
|Hindi Name :||Jau|
|Family Name :||Poaceae|
Barley is a cereal grain used in bread, beverages, stews, and other dishes. As a whole grain, barley provides fiber, vitamins, and minerals. Its also a Feed Product.
Barley is primarily a cereal grain popularly known as jau in India. It is the fourth most important cereal crop after rice, wheat and maize. It’s converted into malt to use for various food preparations. Description: Barley is widely used for food and fodder.
Barley is a primary crop grown as a cereal grass whereas oats are a secondary crop derived from a weed of primary cereal grasses such as wheat and barley. Furthermore, the grains of barley are arranged in a spike while oats grow as small florets.
Barley is a cereal grain used in bread, beverages, stews, and other dishes.
As a whole grain, barley provides fiber, vitamins, and minerals.
These nutrients may enhance heart health, help prevent cancer, and reduce inflammation, among other benefits.
Barley is a whole grain that is packed with nutrients.
It doubles in size when it cooks, so keep that in mind when reading the nutrition facts.
In Fact in One-half cup (100 grams) of uncooked, hulled barley contains the following nutrients:
- Calories: 354
- Carbs: 73.5 grams
- Fiber: 17.3 grams
- Protein: 12.5 grams
- Fat: 2.3 grams
- Thiamine: 43% of the Reference Daily Intake (RDI)
- Riboflavin: 17% of the RDI
- Niacin: 23% of the RDI
- Vitamin B6: 16% of the RDI
- Folate: 5% of the RDI
- Iron: 20% of the RDI
- Magnesium: 33% of the RDI
- Phosphorus: 26% of the RDI
- Potassium: 13% of the RDI
- Zinc: 18% of the RDI
- Copper: 25% of the RDI
- Manganese: 97% of the RDI
- Selenium: 54% of the RDI
Moreover, the main type of fiber in barley is beta-glucan, a soluble fiber that forms a gel when combined with fluid.
Beta-glucan, which is also found in oats, may help lower cholesterol and improve blood sugar control.
Additionally, barley contains antioxidants such as vitamin E, beta-carotene, lutein and zeaxanthin, which help protect against and repair cell damage caused by oxidative stress.
Barley is a delicious, fibre-rich ancient grain with a mild, slightly nutty taste and chewy texture.
It’s often used in soups and stews, and it goes well in casseroles and salads too.
Also, barley is used as a food grain, natural sweetener, and as an ingredient for brewing beer and making alcoholic beverages.