Barley

HISTORY:

In the United States and Western Europe, Barley is eaten mainly as pot barley or pearl barley. Pot barley is the whole grain minus the outer husk. It tastes nuttier the pearl barley which lacks most of the bran and husk. Both of these barleys add a delicious flavor and smoothness to soups. Barley is one of the oldest cultivated cereals. It was a staple food in the Egyptian culture. It was also popular with the ancient Greeks. In India, Japan and the Baltic states, it is still a very important food; and in the. Near East it is a staple.

CHARACTERISTICS:

 Pot barley is rich in the B vitamins, particularly niacin and thiamine and provides good quantities of minerals, especially potassium, as well as iron, phosphorus and calcium Pearl barley loses half the vitamin and mineral content with the removal of the bran and germ; much of the good fiber content is lost in the milling. Barley is lower in fiber than most grains, even in its whole state.  Barley has the most fiber of any whole grain. It is also high in antioxidants, vitamins and minerals. Barley contains beta-glucans, which can help the body stand up to treatments such as chemotherapy and radiation. A regular diet of barley can help reduce high blood pressure, lower cholesterol and regulate blood sugar. Barley assists with weight loss by reducing visceral fat, particularly in the waist. 

HOW TO PREPARE:

Use 2½ to 3 parts water to 1 part grain for pearl barley, and 3 to -3¼ part'> water for pot or Scotch barley. Bring the water to a boil. Lower the heat and simmer. Cover until the water has been absorbed, about 40 minutes for pearl barley and 50 to 55 minutes for pot barley.

WHEAT AND ITS USES