Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates all over the world. It was one of the first cultivated grains, going back as much as 10,000 years. Barley has been used as animal fodder, a source of fermentable material for beer and certain distilled beverages, and a component of various health foods. It is used in soups and stews, and in barley bread. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
BENEFITS: Barley is a rich in fiber, antioxidants, vitamins and minerals. It improves digestion, and can help with weight loss and control of blood sugar levels. It lowers cholesterol and helps prevent heart disease and cancer.
USES: For thousands of years barley has been used to make beer and other alcoholic drinks like barley wine, malt (a sweetener), tea, flour, brown breads and porridges. It is a delicious addition to soups and stews, and it makes a good side dish.
|NUTRITIONAL FACTS||1/4 CUP UNCOOKED DRY HULLED BARLEY||%DV|