Barley

Introduction

“Barley” is a “corn grain” that is often preferred as a breakfast food. It is also used for preparing “alcoholic beverages”. “Barley” has numerous benefits such as it is used to prevent “Obesity”, “Cancer” and “Diabetes”. Apart from this, it is mainly used for “High cholesterol” and “Heart disease”. “Barley” has a greater nutritional value as compared to rice. 

Discussion

Uses of“Barley”:

The “Barley” usually helps to control the “high cholesterol level” in the body. In addition, it also minimizes the “blood sugar level” and “insulin level” in the body. There are various “uses of barley” that can help to recover different diseases from human bodies. This generates a sense of being full that can further help to control hunger. “Barley” is affluent with several nutrients and health benefits that help in “better digestion” and “weight loss” and keep the heart healthier. Multigrain “Barley” generally contains a wide source of “minerals”, “vitamins”, “protein”, “fibers” and other advantageous compounds of the plant. 

Soluble-Fiber Content:

However, the germinating or soaking of “Barley” can increase the absorption of these nutrients. “Barley” decreases hunger as it contains “high fiber”, which is a “soluble fiber” known as “beta-glucan”. “Beta-glucan” is a “gel-like substance” that slows the absorption of nutrients and digestion that promotes fullness. 

Insoluble-Fiber Content:

However “Barley” can enhance the “intestinal health” of a person as it contains some “insoluble fiber”.  The high fiber content of “Barley” helps in the movement of the food intake from the “gut”. This results in a better balance of “gut bacteria” that plays a vital role in the digestion of food intake.

Besides these great benefits, “Barley” prevents “gallstones” and therefore decreases the risk of “gallbladder surgery”. The various kinds of “insoluble fiber” that are present in “Barley” helps to prevent “gallstone” formation and minimize the possibilities or chance of “gallbladder surgery”. 

“Barley” contains “beta-glucans” in it that reduces “bad cholesterol” by binding to “bile acids”. However, a person suffering from “high cholesterol” removes these “bile acids” that the liver generally produces from the “cholesterol” through the stools. “Barley” increases “good cholesterol” in the body and hence reduces the “triglyceride levels”. 

Other Health Benefits:

As “Barley”, is a “multigrain” that prevents various risks of “heart diseases”. Therefore, adding “Barley” regularly on the diet can help in lowering the chances of “severe heart diseases”. The “soluble fiber” can also help in decreasing the “blood sugar level” of the body. Basically, “high bad cholesterol” and “high blood pressure level” in the body are the two main factors that cause “heart disease”. Therefore reducing these two factors can protect the condition of the heart.

In addition, “Barley” can help to control two types of diabetes by reducing blood sugar levels and thus improving the “insulin secretion”. “Barley” is enriched with “magnesium content”, a type of “mineral” that plays a key role in the “production of insulin” and the body’s “use of sugar”. As per several research studies, the soluble fiber of “Barley” binds with “water” and other “vital molecules” as it passes from the “digestive tract”.  

The enriched content of “phosphorus”, “copper”, “calcium”, “zinc” and “magnesium” in “Barley” come up with improved “bone” strength and structure. “Zinc” enriched food is highly “recommended by doctors” for the development and mineralization of “bone”.   

Other than this, “Barley” generally contains “selenium” that further prevents “inflammation”. 

Preparation of “Barley”:

Preparing “Barley” is very convenient and healthier for everyone. First, rinse the “Barley” using cold water and then combine it with “3 cups of water”. After that, add a “pinch of salt”, as per requirement, in a “medium-sized saucepan”. Then, at low flame, boil it until or unless it becomes chewy for approximately “25-30 minutes”. Though there are various recipes over the internet, this one is very convenient to prepare in a short time.  

Another recipe for making “stovetop pasta” using “Barley” is mentioned here. First, in a big pot, add salt and water then add “Barley”. After that cook around “40-45 minutes” or until it turns into gristly stuff. Then, finally, drain in a good “mesh strainer” and dust using a fork and it is ready to serve.

Preserving time of “Barley”:

Like other cereals, the spoiling of “Barley” depends on the process of preparing it. Especially “hulled barley” as the germ generally contains oil that can easily start stinking. On the other hand, “Pearl Barley” and “simmer boiled Barley” last the longest.  

Malted “Barley”:

Malted “Barley” is the most preferred grain for beer-maker for making beer. However, after “Barley” is malted then it is marinated or soaked in water for more than 1 day that further permitting the cereal to germinate. Germinating the “Barley” results in the production of “enzymes” that are essential to convert “starches into sugar” at the time of brewing.  

Conclusion

“Barley” is very essential for a person’s body and also has a great medicinal and nutritional value. The major “Barley” producing states of India are “U.P.”, “Rajasthan”, “Punjab” and “Haryana”. “Barley” usually grows best in “fertile loams”, “well-drained” and “clay soils” especially in the winter season.  Throughout the discussion of “Barley” in research paper, it is grown as a “rabi crop” in “the plains of India” and it takes about duration of “130-150 days”. “Barley” does not require huge watering as it can lead to “decomposition”.