The structure and chemical composition of barley grain. Calorie barley, solid raw grain. Chemical composition and nutritional value Barley vitamins and trace elements

The history of the cultivation of the barley, one of the most common cereals in the world, began its countdown in ancient times. Confirmation of this - references to this cerebral in the Bible, as well as - barley grains found in archaeological excavations of the cities of ancient Egypt, Rome, Greece, Palestine, China, existing for 4-5 thousand years BC (On the territory of the current Russia, barley grows more than 5000 years).

From the grains of unpretentious to the growing conditions of barley in the ancient century, the flour was obtained from which bread, but also barley grains already in 2 thousand BC. served as the main raw material for the production of malt (germinated, and then dried barley grains), which are widespread use in ancient brewing and distillation. In those noaries in the countries of the Ancient World, it was believed that food and drinks made from barley grains contribute to strengthening endurance, strengthening physical and mental strength (that is why in the diet of food and the ancient Roman gladiators, and students of the legendary philosophical school of Pytagora prevailed mainly barley food ). In Russia, the barley has long found the widest culinary application - the germinated grains of this cereal were the main raw materials for the preparation of kvass, beer, barley vinegar, baking, and branches from barley grains in Russian cuisine were used in the preparation of soups, porridge, kissels and soup.

From the ancient centuries to this day, the grain of barley, as well as decoction and infusions based on them, possessing high nutritive value and the mass of properties beneficial for the human body, find a variety of use in folk medicine. The well-known Avicenna wrote in his treatises for cleansing and secreting action on the human body. Predated in many countries of the world, ragners and infusions based on barley and barley malna grains are used in the treatment of kidney diseases and bladder, respiratory organs, are used in various diseases of the gastrointestinal tract, diseases of the mammary glands (in addition, a specially cooked barley water is considered in the people effective tool To enhance lactation and fighting fever, and is also used to feed breast babies). The Russian peasants traditionally applied ragners of barley grains and bars of barley malt to strengthen the immunity and restoring the health of people depleted by severe illness.

Nowadays, barley has an important nationality importance and is widely used in animal husbandry (as part of concentrated feed for livestock), brewing, flour and confectionery industry, textile production. Also, this cereal culture is often used as raw materials for the production of coffee surrogates, the development of croup, finds use in the pharmaceutical industry (barley grains are obtained by bactericidal drug Gordicin).

The composition of the grain of barley

The composition of barley grain is characterized by the optimal ratio of proteins (up to 15.5%) and carbohydrates (up to 75%) (And on its nutritional value, barley protein significantly exceeds wheat protein).

The barley grain includes a relatively small amount of starch (compared to rye, wheat, peas, corn) and quite a lot of fiber (up to 9%) (according to its number of barley exceeds most of the well-known cereals, yielding only OVS).

The composition of the grain barley (as well as the composition of oatmeal) is characterized high content water-soluble food fibers beta-glucans that contribute to the purification of the body from harmful substances and reduce blood sugar and "bad" cholesterol. It is due to the reduced content of starch and a significant amount of beta-glucan fibers, cereals produced from barley and oat and oatmeal, from the point of view of nutritionals, an explicit advantage over other croups (wheat, rye, buckwheat, etc.), and in connection with this may claim The title is most useful diet products Nutrition.

As part of the grain barley, water-soluble vitamins of group B (B1, B2, B3, B4 (choline), B6, B8 (Biotin), B9), B6 \u200b\u200bsoluble vitamins E, A, D, and a wide range of useful macro, as well as a wide range of useful macro- and microelements (silicon, phosphorus, potassium, calcium, magnesium, nickel, sulfur, manganese, selenium, iodine, zinc, bromine, copper, cobalt, chrome, fluorine, etc.).

Contained in barley grain complex of vitamins of the group B It takes an active part in many processes leaking the human body (energy, protein, fat, water-salt metabolism, blood formation process), regulates the functions of the nervous, cardiovascular, muscular and digestive system, contributes to maintaining a normal hormonal balance in the human body.

Barley Vitamins A, E and D in Complex with Vitamins B They contribute to the full growth of the human body, the normalization of vision, the improvement of the state of cartilage and bone tissue, the skin, mucous membranes of internal organs, and also play a significant role in strengthening immunity, prevention of infectious and oncological diseases.

A distinctive feature of the mineral composition of the barley grain is the increased content of phosphorus, silicon and potassium in it (about useful properties You can find out of these very important macroelectrics in the "Barley" section).

Barley is also different from most known cereal crops with an increased content of antivirus and antibacterial substances, such lysine and historic. In this regard, barley decoctions and infusions are famous in folk medicine to the treatment of fungal and inflammatory skin diseases, diseases of the digestive system and respiratory organs, and barley grains serve as raw materials for the production of bactericidal and antiviral pharmaceutical preparations.

Features of the biochemical composition of the groced grain barley

In the process of germination in the grain of barley, the activities of enzymes contributing to the splitting of nutrients (proteins, fats, carbohydrates) on the simplest structure and easily digestible organic components (proteins are converted to amino acids, fats - in fatty acids, starch - to the simplest Saccharides). Thus, when used in food with therapeutic and prophylactic purposes of the grocessed grain of barley or barley malt, the human body spends significantly less energy for the absorption of nutrients than with the use of traditional food produced from a non-snack barley grain (barley and pearl grained bread) .

The characteristic feature of the grocessed barley grain is also a higher content in it (compared to ripe, unpainted barley grain) vitamin E and vitamins of B.

Useful properties of germinated barley, nasty barley malt, barley grain brands

The product "Barley Grain" produced on our site produced from high-quality raw materials grown on environmentally friendly sowing areas without the use of any harmful to the human body of chemical fertilizers. This natural product we recommend using at home to prepare a variety of products that have a lot of product properties useful for the health of products - a grooved barley, barley malt, barley kvass and kislis, medical and tall decoctions based on barley grain.

Barley beams, glowed barley and barley malt infusions are useful for diseases of the gastrointestinal tract. In grains of barley, insoluble fiber in combination with the vitamins of the group B incoming in the barley grain stimulates the digestion process, activates the movement of food through the gastrointestinal tract, contributing to the purification of the body from "bad" cholesterol, accumulated slags and toxins. In addition, barley dietary fibers in combination with a barley-contained barley (vitamin B4) have a pronounced choleretic effect, preventing the formation of stones in the liver and bile bubble. Water soluble beta-glucan fibers, which are particularly richly barley grain, are an excellent nutrient medium for the useful intestinal microflora, and in a complex with vitamins E, A, B2 and B3, have a protective enveloping and wound-healing effect on the gastric and intestine mucous membranes affected by the inflammatory process. Due to the above properties of the biochemical components of the barley grain, the regular use of the mucous barley bumps and nasty of barley malt is very useful for prevention and in the complex treatment of diseases such as gastritis, ulcer of the stomach and duodenum, colitis, enterocolitis, cholecystitis, gastroduodenitis, inflammatory Diseases of the liver and biliary tract, liver, cirrhosis, diarrhea, diarrhea. Introduction to the diet of germinated barley, barley brazers and nasty malt, also will also bring tangible benefits in the treatment of constipation, dysbacteriosis, food intiquats, helminthoses (ascariasis, etc.). In addition, the barley grain-based mucosa is also a great common dietary product for patients who have undergone operations on the abdominal cavity. With the methods of preparation and use of barley brave and infusions, effective in the treatment of various diseases of the digestive system, you can find in the section.

The benefits of barley decoctions, nasty barley malt and germinated barley grains in disruption of metabolism, obesity and diabetes mellitus. The barley grain is characterized by a high content of fiber, which, falling into the human body, contributes to the slowdown in the process of absorbing carbohydrates, and thus prevents the level of glucose levels in the blood. In addition, the barley grain contains a whole complex of macro- and microelements governing the process of insulin synthesis by the pancreas (magnesium, zinc, chrome, manganese, selenium, etc.). That is why germinated barley grains containing a large amount of dietary fiber fibers, traveled nutrients, useful vitamins and minerals, as well as barley beams and kisins, bars of barley malt are the most useful products For the dietary nutrition of people suffering from diabetes. In addition, the fiber-rich dishes from the gentle barley and barley malt are very useful for those who suffer obese (the fiber in the stomach, swelling and increasing in volume, quickly creates the illusion of satiety, preventing excessive food intake, and therefore, a set of excess weight) .

Barley grain and barley malt chains are an effective means for the treatment of respiratory diseases. Possessing bactericidal, antiviral, anti-inflammatory properties, softening cough and aid in the throat of barley decoctions, as well as aquatic infancy of a barley malt for many centuries, are widely used in folk medicine in the treatment of angina, pharyngitis, bronchitis, pneumonia, tuberculosis. Recipes for cooking at home for various means based on barley grains and barley malt for the treatment of respiratory diseases are given in the section "Medical recipes based on barley grain".

The benefits of germinated barley, barley brazers and info for the cardiovascular system. The package of potassium and magnesium contained in the grain grain helps to improve the function of the heart muscle, and combined in vitamins E and D plays a key role in the regulation of blood pressure. Beta-glucan food fibers and group B vitamins, which are particularly rich in barley grain, contribute to the purification of blood from "bad" cholesterol and other harmful substances for the body. Vitamins B3, E, A and D are part of the barley grain take part in the regulation of blood coagulation, and in a complex with silicon, manganese and chrome contribute to the strengthening of the walls and an increase in the elasticity of vessels, protecting them from the deposits of "bad" cholesterol and inflammatory processes. Barley grain also contains in its composition a complex of substances that take an active part in the synthesis of hemoglobin (vitamin E, vitamins of B, iron, copper, magnesium, sulfur, cobalt, nickel). Due to the wide range of properties that contribute to the improvement in the work of the cardiovascular system, germinated barley grains, bars of barley malt, barley grain rags are widely used in the complex treatment of diseases such as hypertension, atherosclerosis, ischemic heart disease, arrhythmia, tachycardia, hemorrhoids, thrombophlebitis, varicose extension veins, as well as an effective means of preventing infarction and strokes.

The use of barley bears, barley compresses and nasty barley malt in the treatment of skin diseases. High content in the barley grains of group B, silicon, sulfur, vitamins-antioxidants E and A, which are beneficial to the condition of the skin, which have wound-healing, anti-inflammatory, antiallergic and immunostimulating properties, as well as the presence of bactericidal and antivirals (lysine, Gordetsin) gives you the opportunity to use barley compresses, baths with the addition of barley malt, barley grains decoction in the treatment of diseases such as eczema, neurodermatitis, seborrhea, psoriasis, diathesis, urticaria, gold, acne, pyodermia, furunculosis, fungal lesions of the skin, herpes and Dr.). The grain-contained barley silicon and lysine contribute to the production of collagen organism - substances giving the skin elasticity and elasticity, and in a complex with vitamins A and E protect the skin from the appearance of wrinkles and premature aging. These properties make it possible to use chopped barley grains and barley malt in home cosmetology (as part of vitamin masks and scrubics). With various ways to prepare and apply barley, compresses and malt baths, you can find the most effective in the treatment of skin diseases in the section "Medical recipes based on barley grain".

Groced barley and barley malt - to strengthen strength and endurance. Barley grains contain a whole complex of substances (carbohydrates, proteins, potassium macroements, phosphorus, silicon, vitamins E and group B), stimulating energy and protein metabolism that promote the acceleration of the transfer of nerve pulses and an increase in muscle contractions. That is why preparations based on rich in vitamin and microelements of barley malt are widely used in sports nutritionAs a means that contribute to the growing muscle mass and removing the fatigue of the muscles after intense exercise.

Perfectly strengthening bone and cartilaginous fabrics with bactericidal and anti-inflammatory properties, sprayed barley, barley grain rags, barley malt and infusions based on it useful to introduce into a diet to people with people suffering from bones and joints (osteoporosis, gout, arthritis, arthrosis, articular rheumatism Dr.).

Due to the combination of diuretic, bactericidal and anti-inflammatory properties, barley decoctions and infusions can be used in the prevention and composition of the complex treatment of urinary diseases (urolithiasis, pyelonephritis, cystitis, etc.).

The regular use of germinated barley grains and smears based on barley malt will also bring tangible benefits for diseases of the female sexual area (breast disease, candidiasis (thrush), endometriosis, uterine myoma, ovarian diseases, etc.) and men's sexual system (prostate, prostate adenoma, etc.).

Ways to apply the product "barley grain"

With the methods of cooking and applying various medical and preventive and stuffing barley brave brave and informations of barley malt, you can find in the section of our site "Medical recipes based on barley grain" (From the section of our site "Stripping barley and cooking of barley malt" you will learn how to properly generate barley grains and prepare barley malt - the basis for therapeutic infusions).

Based on the mucous membranes of barley grains We recommend to prepare dietary soups, extremely useful for diseases such as gastritis with increased acidity or gastric ulcer and duodenal.

In cases where there is no aggravation of inflammatory diseases of the gastrointestinal tract, gestroinated barley grains or crushed barley malt can be used in pure form (eating no more than 50-80 g per day, carefully chewing and drinking water), and you can also use them as a vitamin additive to various vegetable salads, Pastetam, pasta based on cheese, oil or cottage cheese. The benefit to the health of various porridge, soups, sides, fish and meat dishes will also increase significantly if you sprinkle them with grains of gear barley or chopped in a coffee grinder or grinding malt.

From the grains of barley or barley malt, you can also cook delicious and useful kvass (On the methods of cooking this invigorating traditionally Russian drink you will tell you the section of our site "Recipes for the preparation of barley kvass").

Contraindications to the use of germinated barley grain and barley beams

The gentle barley in some cases cause increased gas formation, and therefore its use in food is not recommended to people suffering from meteorism, as well as contraindicated in diseases of the gastrointestinal tract in the stage of exacerbation. In addition, we should not use germinated barley grains for the night.

During treatment, barley decoctions should be refracted from eating egg protein. Barley water should not be used with honey or vinegar.

Popular goods.

Barley - the oldest agricultural culture of the family of the cereal. It is an annual, two-year or long-term grass. The tongue is short. Leaves rolled in the kidney. Spikelets are single-flowered, thin scales, iris ovary at the top.

Barley is an obeulture in the Middle East in the era of the Neolithic Revolution more than 10,000 years ago. Grain of the cereal is used for feed, technical, food purposes. From the nuclei of the plant produce a pearl or bary croup.

The total area of \u200b\u200bthe crop of culture worldwide for 2014 was 57.9 million hectares. This is the fourth place in the world according to the degree of cultivation of bread plants after wheat ,.

The largest producers of barley are: Russia (15.4 million tons per year), France and Germany (10.3 million tons), Canada (10.2 million tons), Spain (10.1 million tons).

It is believed that food and drinks containing barley support mental and physical human health. According to an international study, it was established that with the daily use of fish dishes and cereals, the risk of asthma develops in a child is reduced by 50%. This is due to the presence of anti-inflammatory compounds in products: magnesium, vitamin E ,.

Chemical composition

The chemical composition of the barley depends on the climatic, soil conditions of growing and varieties of the plant. The main organic substances are carbohydrates (hemicellulose, polysaccharides, fiber,) and proteins (globulin, albumin, protamine, bugness, protein nitrogen, leukeosine, Eidestin).

Barley grains are a vitamin and mineral complex. The cellax contains proteins that are fully absorbed by the human body and exceed wheat nutritional value. The composition of the culture includes phosphorus, which improves metabolism and brain work, as well as natural antibacterial substances and mountains that have pronounced antiviral and antifungal action. Because of the abundance of fiber with the minimum quantity of starch, the grain refers to the category of dietary products, it is useful for fat and suffering from allergies of people, diabetics.

Impact on the body

Gastrointestinal

Barley is a source of soluble, insoluble fibers that create a favorable environment for the growth of useful microflora in the intestine. This contributes to the elimination of the constipation, normalizes the stool, which in turn reduces the likelihood of the development of hemorrhoids and colon cancer.

In addition, Zlak restores the mucous membrane of the gastrointestinal organs, reduces the severity of inflammation in the intestine arising, for example, with ulcerative colitis.

Endocrine system

Dietary fibers from this cereal reduce blood sugar levels, suppress appetite, improve the metabolism, which helps to increase the sensitivity of the body to insulin. Scientists have concluded that barley reduces the likelihood of diabetes mellitus.

The cardiovascular system

Barley includes beta-glucan and propionic acid that reduces the level. According to the experimental data of the American Heart Journal, in women after 45 years, at the stage of postmenopause and consuming a minimum of 6 times a week, the formation of plaques on blood vessels and the course of atherosclerosis slowed down.

urinary system

According to the results of the study "Nurses Health Study", which launched 16 years, with regular use of whole grain barley (preferably for breakfast), it is possible to avoid the appearance of stones in the gallbladder.

In addition, it was established that food fibers of the cereal reduce the level of triglycerides, accelerate the transit of food by intestines, stimulate the secretion of bile acids, which ultimately reduces the risk of stones in the organs of the excretory system.

Against cancer

The composition of cereal culture includes vegetable lignas, protecting the human body from malignant neoplasms of prostate, breast and hormone-dependent cancer. People with elevated indicators of phenolic compounds in the blood are less likely to suffer from oncology.

Leather and bone

Barley - supplier, calcium, manganese, copper, selenium and phosphorus. These nutrients retain skin elasticity, protect it from the harmful effects of factors. ambient, We are needed to maintain healthy metabolism, combating osteoporosis and arthritis.

Harm

The bunch porridge is well absorbed by the human body. She is absolutely harmless. An exception is the individual intolerance of the product and the disease of the stomach, intestines in the acute phase. In the abuse of a bishic porridge increases the risk of rapid weight gain.

Broth barley

Helps in treating:

• inflammation of biliary tract;
• respiratory organs: angina, bronchitis, pharyngitis, tuberculosis, pneumonia;
• diabetes;
• diseases of the kidneys, bladder, gastrointestinal tract (gastroduodenitis, cholecystitis, ulcers, colitis);
• dysbiosis and constipation;
• liver cirrhosis;
• skin diseases: acne, urticaria, eczema, herpes, furunculese;
• heart pathology, violation of vessels: hypertension, varicose veins, tachycardia, arrhythmias, atherosclerosis.

Buckle barley is an excellent preventive tool of strokes and heart attacks. The drug cleans the body from slags, toxic substances, cholesterol, has an immunostimulating and general investigating effect. A barley decoction increases lactation in nursing women, makes a stronger cartilage and bone tissue, eliminates dry cough, reduces the acidity of the stomach, exhibits antipyretic properties. In the external use of the Zlak prolongs the youth of the skin, opposes the appearance of premature wrinkles, moisturizes it, retains elasticity and elasticity, slowing the aging of the dermis.

To prepare a healing brave of 200 g of barley grains pour 2 l warm water, insist for 6 hours. After the expiration of the specified time, put a saucepan on fire, challenge the cereal within 15 minutes after boiling. Turn off, cover with a lid, insist 30 minutes, strain. The way of use: inward 50 g before meals 3 times a day. To improve the condition of the skin, the cotton disk is wetted in a barley brave, wipe the problem areas 2 times a day.

Barley Extract in Cosmetology

The cereal includes essential components providing moisturizing, nutritious, soothing, cooling and refreshing effects on the skin. These include: Vitamins ( folic acid), (, leucine), phytohormones, macro- and trace elements (). Due to this barley extract is used in the composition of masks and face creams. In some complexes, it performs a function of a protective agent that increases the density of the density (due to the activation of the synthesis of collagen) and the protective skin cell from the negative effect of ultraviolet irradiation.

In the line of products of the anti-aging category, obtained from barley as part of liposomal complexes of fractions are able to show clarifying and rejuvenating effects, prevent hair loss and remove stress with epidermis. Such components improve microcirculation, ensure the prevention of wrinkles, possess the properties.

Separate attention deserves barley starch, its action is like oatmeal, despite the fact that cosmetics It performs auxiliary function - visual, sensory modifier. Smooth smooth overmodel particles leave a pleasant feeling on the skin. Due to this, the cereal starch serves as an ideal component of decorative cosmetics, namely, matting products (powders).

Effects from the use of means with barley extract:

• moisturizing skin;
• rejuvenation and regeneration of the dermis;
• removing irritation and inflammation;
• prevention of hair loss.

Barley-based cosmetic products (masks, creams, lotions, gels, sunscreen, serum after shaving) It is recommended to use for care for irritated, aging, sensitive and dry skin.

According to the approved data of the Regulation of the European Union, the concentration of this component in finished products is 5-10%.

Sources of extract

For the production of cosmetics is used barley Hordeum Vulgare. Raw materials (grains and sprouts) are collected in environmentally friendly areas industrial enterprises, highways, settlements. Zlak passes 5 steps of processing. It is subject to grinding, extraction, alignment, to remove moisture and drying. To obtain extract hoods, low-temperature technology is used, which ensures the safety of biologically active components of the plant.

Liquid extract is a solution with a characteristic smell of cereal, it stains cosmetic products to a gauge color.

Also from the juice sprouts of barley produce a lyophilized powder, which is introduced into the composition of the care of the derma.

Application in cooking

In the food industry, all parts of the plant are used. One-piece grain, purified from fibrous husk, serves as a source of vitamins, nutrients. From it prepare a porridge.

Young shoots of the plant (barley grass) are considered one of the most balanced products in nature, since they retain all the usefulness of the product. In addition, in green sprouts, it contains much more than beans. This means that they protect the human body from harmful toxins much more efficiently than the kernel. The vegetable raw materials are collected after the appearance of germs and until the length of the shoots exceeds 30 cm in height. As a rule, this period does not exceed 200 days.

Barley grains are used for cooking jacket, chowder, kvass, vinegar, soups, porridge and baking. It is noteworthy that the cereal in the process of cooking is 3 times increasing in the amount.

From barley make a pearl porridge. Interestingly, its name comes from the word "perle", which means pearl. This name Perlovka received due to the production method. In order to make a barley barley grains, the outer shell is removed from them, the core is subjected to grinding. After cleaning the nuclei from flower films and grinding them to the average size at the outlet, light particles resembling "pearls" are obtained. Pearl croup is sold in the form of flakes or solid grains.

To improve the taste of cereal, it is prepared not on the water, but on meat or chicken broth, squeeze with pepper, or sugar. However, before thermal processing of grain, it is necessary to carefully go through, remove vegetable trash, pebbles.

How to cook porridge

Barley croup pour into sieve, rinse under water. Pour grains with liquid, observing the 1: 2.5 ratio. Put a saucepan on the stove, cook 35 minutes under the closed lid, having linked the fire. 10 minutes before cooking porridge add salt, butter, mix. Remove the saucepan from the fire, wrap in a terry towel to evaporate, leave for half an hour.

Remember, the process of thickening Kashi testifies that it is almost ready. In this case, it is required to reduce the fire, periodically stirring it so that it is not burned. The croup is boiled up to a complete bumping of a liquid.

Cooking recipes

Ingredients:

• sugar - 50 g;
• barley - 500 g;
• water - 3l.

Cooking method

Barley rinse. All ingredients are mixed in a three-liter bottle. Bank put in a warm place to run the fermentation process. Insist at least 4 hours. The longer the drink is wandering, the aicle and sharp will be the taste of kvass. Strain, put in the refrigerator.

• - 50 g;
• barley grains - 600 g;
• sugar - 200 g;
• water - 5.5 l;
• hop - 1200 g;
• crackers.

Cooking method

1. Barley grains fold into the jar and pour water. Leave for 2 days. Change the water every 12 hours.
2. Drain the liquid, decompose the grains, germinate them for 4 days, turning 2 times a day.
3. After the appearance of sprouts, up to 1.5 cm dry the raw material in a natural way or in the dryer at a temperature of 75 degrees.
4. Grains crush in a coffee grinder, pour 1.5 liters of hot water, wait 1 hour. Filter liquid, but do not pour.
5. Add crackers to malt, pour 4 l boiling water, insist for 1 hour.
6. The second infusion to see, mix with the first. The resulting solution is left for 30 minutes, boil 20 minutes again. Enter hops, pecking another 10 minutes.
7. Cool beverage. Strain, sugar, yeast. Mix content, put in a cool place for fermentation. This process lasts 3 days.
8. salt pepper.

Preparation description

1. Cut into some rings.
2. Heat the oil, add onions and barley grains, fry 6 minutes before soft.
3. In the hot mass introduce water, salt and pepper. Cook to completely absorb liquid, minimum of 10 minutes.
4. Pour broth and wine, tomorrow stirring on fire, about 10 minutes. Barley must become gentle. Add asparagus and green peas, prepare for 5 minutes.
5. At the final stage 2 minutes before the end of the preparation, enter parmesan in risotto, mint. Dish jerk salt and pepper.

Output

Barley - the plant of the family of cereals, which includes 30 species. The most common is the barley ordinary. This variety is used in the food industry and traditional medicine of the whole world.

Agricultural culture has begun more than 10,000 years ago. Initially, Zlak was used for baking, creating beer. Today it is used for production, born croup. Kashi are used as an independent side dish, on the basis of which they prepare casserole, first dishes, filling for pies. Barley dishes are well absorbed by the body, purify the intestine, improve food digestion and metabolism, give a feeling of satiety for a long time.

Decoration based on cereal is shown to use people suffering from diabetes, liver diseases, respiratory tract, bladder, kidneys, hearts. From the culture, extract is mined, which stops alopecia, moisturizes, softens and rejuvenates the skin.

Interestingly, barley shoots create useful cocktail "Emerald sprouts" serving a natural food additive to healthy nutrition. This drink replenishes and normalizes the balance of nutrients in the human body.

Non-addictive barley was appreciated by mankind many more millennia ago

Description

Barley (Lat. Hordeum) - an annual, biennial or perennial plant of the family of cereals, consisting of about 30 different species. The most common view is the ordinary barley (Hordeum Vulgare), it is it widely used in the food industry around the world. Along with the cultural spring varieties of barley in nature everywhere there are wildly.

Barley accompanies man with deep antiquity. During the archaeological excavations, this cereal was found on the territory of the settlements of the Stone Age. The oldest barley grains were found in Syria and Palestine, their age numbers about 17 millennia. Obviously, about 10 thousand years ago, the agricultural cultivation of the barley extended from North Africa to Tibet. Ancient Egypt and ancient Greece also revered barley grains, in those days the population began to use this cereal not only for baking bread, but also for cooking beer. Over time, the barley spread throughout the world. He was cultivated everywhere: a rapid crop, resistance to any natural conditions and low-cost barley on the peak of glory, making it an indispensable food product.

Currently, barley is grown in many countries. Almost any soil is suitable, so he is more than replacing more noble bread cereals in difficult climatic areas. Barley fields are leaving for high-lived, and on dry soils, and even unrelaxed from the polar circle.

Barley is used by the food industry for the manufacture of pearl and bore, as well as when cooking beer. After cleaning the barley, its grinding and polishing is the whole grain pearl cereal. Such a name was given to her due to the similarities of smooth, processed barley grains with pearls ("pearls" - translated from Old Russian and Ukrainian as "pearls"). Another kind of barley cereals is bias. Get it after the release of barley grains from films and scales and subsequent crushing. In the production of briches, grinding does not apply, which is why it remains more fiber than in pearl.

Unlike the barley pearl gruse is more dense, worse and slower thances. Experienced cooks know that before cooking, it is better to soak it in cold water for several hours for fast cooking. Apply this type of barley cereals when cooking thick porridge and first dishes. Thanks to the smaller grinding, the barley grooves well absorbs moisture, so it is preparing much faster. It is used when preparing liquid porridge and casserole.

Structure

According to USDA NUTRIENT DATABASE in 100 gr. barley contains:

• Water - 9.44 g
• Proteins - 12.48 g
• Fat - 2.3 g
• Carbohydrates - 56.18 g
• Food fibers - 17.3 g
• Ash - 2.29 g

Vitamins:

• Vitamin A (beta-carotene) - 13 μg
• Vitamin B1 (thiamine) - 0.646 mg
• Vitamin B2 (Riboflavin) - 0.285 mg
• Niacin (Vitamin B3 or PP) - 4.604 mg
• Vitamin B5 (Pantothenic Acid) - 0.282 mg
• Vitamin B6 (pyridoxine) - 0.318 mg
• Folic acid (vitamin B9) - 19 μg
• Vitamin C (ascorbic acid) - 0 mg
• Vitamin E (tocopherol) - 0.57 mg
• Vitamin K (Phillaxinone) - 2.2 μg

Macroelements:

• Potassium - 452 mg
• Calcium - 33 mg
• Magnesium - 133 mg
• Sodium - 12 mg
• Phosphorus - 264 mg

Trace elements:

• Iron - 3.6 mg
• Manganese - 1.943 mg
• Copper - 498 μg
• Zinc - 2.77 mg
• Selenium - 37.7 μg

Calorie

In 100 g barley, an average contains about 354 kcal.

Useful properties of barley

In its composition, barley contains a lot of starch and fiber, protein and amino acids, while the ratio of carbohydrates and proteins in the grains of this cereal is even better than in wheat. Not deprived of barley vitamins and microelements: it contains carotene, vitamins of group B, vitamin RR, D, E, calcium, phosphorus, silicic acid, iodine, potassium, magnesium, iron, manganese, zinc, nickel and bromine. Such a rich natural composition is reflected in the beneficial properties of barley and its croup.

Barley dishes have good digestibility. A large amount of fiber has a positive effect on the operation of the gastrointestinal tract, removes toxins and purifies the intestines. Porridges from bunch and pearl cereals are shown by overweight people, they are on for a long time They give a feeling of satiety and are well absorbed by the body.

Bars from barley have enveloping and softening effects, therefore are often used in the postoperative period after surgical interventions on the gastrointestinal organs and with respiratory diseases. Antispasmodic, anti-inflammatory and constructive properties of this cereal are widely used in folk medicine. Barley decoctions are used in the treatment of diseases of the liver, kidneys, biliary and urinary tract, in obesity, metabolic disorders, diabetes and reduce vision.

Contraindications

With the mass of the useful qualities of the barley to find the flaws of this creek very difficult, therefore there are no tough restrictions on its eating food.

Barley is the plant of the family of cereals. Its stem is Solin with four-seven nodes and interstices. Inflorescence - spikes with one-dimensional spikelets, located more often three on the ledge of the rod of the spike. The spacing is sophisticated and affordable. Axes are long, smooth or served. Barley is represented by annual or perennial plants.

The fruit of barley is a grain, a film (with films that have grown to the fruit sheath) or a naked, elongated rhombic or elliptical shape. The grain is quite large, length reaches 10 mm and more, width and thickness - 4 mm. The mass of 1000 grains varies from 20 to 65 g (most often 30-45 g). From the abdominal side of the grain, a groove passes, at the bottom of which is the so-called basic bristle of grain, which is by the nature of omission by one of the varietal signs of grain. The surface of the grain ribbed, flowering films painted in straw yellow and less as black. Flower films consist of large thick-walled weathered cells and make up 8-17% (more often than 9-12%) grain mass. Films are growing with the grain surface and considerable efforts are required for their separation.

Film depends on the variety, the area and the conditions of growth. Fruit and seed shells in the film barley are relatively thin and amount to about 6% grants. They are painted in light yellow or greenish color. As raw materials for the production of flour and cereals the best is considered grain with light shells.

By chemical composition, the barley grain refers to the group of starchy vegetable raw materials, as starch prevails in it, which is an essential energy source. The ratio of the anatomical parts of the barley grain (in%): flowering films 8-15%, shell: fruit 3,5-4.0%, seed 2.0-2.5%; Endosperm: Aleron layer 4.0-5.5%, starch part 72-78%; The embryo with a shield of 2.5-3.0%.

When considering the general chemical composition of the grain, it should be noted that it varies widely depending on the external and internal factors. The soil and climatic conditions in the process of accumulation of protein are greatly influenced wide sense This concept, agrotechnology, the amount of precipitation falling out during the pouring period of grain. Along with the factors of the external environment, the genetic features of the variety have important importance.

Kozmina N.P. Indicates the following chemical composition Barley with films (in%): Squels 9.5%; carbohydrates (except fiber) 67%; fiber 4.0%; Fats 2.1%; Ash 2.5%.

Unlike wheat grain and rye, the alarium layer in barley consists of two to four (more often three) rows of thick-walled cells and is about 12-13% of the mass of grain. Endosperm consists of thin-walled cells and is 63-69% of grain mass. According to the consistency, it can be milded, floor with vitreous and vitreous. The vision of the grain of barley is not always associated with a large protein content. Each variety barley glassy depends on the conditions of growth and therefore fluctuates in significant limits.

The grain of the film barley for chemical composition differs from wheat with a higher content of fiber and mineral substances and a smaller content of starch and proteins, since the films contain a large amount of fiber and ash substances. Grain, freed from flowering films, close to chemical composition to wheat grain.

Barley protein substances consist mainly of albumin, globulins, mining, glutenin and a small amount of complex proteins. Gordeine and glutenin are capable of forming gluten, but for its formation requires a large dough exposure with high humidity and temperature. The output of the gluten fluctuates in the range of 2-26%.

From carbohydrates in the grain barley, as well as other cereals, starch prevails (56-66%). Barley starch is a mixture of large and very small grains. They have a circle or ellipse form; The size of large ranges from 25 to 30 microns and small from 2 to 6 microns. Cracks and grooves are indistinguishable even in large grains.

In the barley, in a significant amount contained Penotosan (9-12%). Especially a lot of them in flowering films. From the minerals of the barley, the big percentage is accounted for by silicon, which are rich in flowering films.

Table 3 - Chemical composition of barley grain,% on dry matter

The absolute content of nitrogen in large and small grains within the spike or separate row in the colosum remains approximately the same. In percentage, the protein content in large grains is always less compared to small. The content of individual groups of proteins in the grain barley fluctuates in large limits, depending on the place and conditions of cultivation, as well as from the variety.

Barley protein substances are learned much less detail than wheat and corn. The quantitative ratio of various protein fractions has significant oscillations. Spare proteins are dominated by barley - prolamin, commonly referred to as Gordin, and bugness - pride and; The amount of them in the amount is about 75% of the total protein.

Other authors indicate that the sum of spiritual and alkaline-soluble protein fractions is within 60%. Since Gordein and Gordenin are capable of forming gluten, represents the interest of the amino acid composition of the Gordin, which is given in Table 4 ..

Table 4 - amino acid composition of Gordin, G per 100 g of protein

Protein of various groups and varieties of barley qualitatively unequal. The greatest oscillations were found in the content of basic amino acids (lysine, arginine), the smallest - acidic (aspartic and glutamine acids). By the amount of essential amino acids, barley protein although slightly, but more biologically full than wheat grain protein. In the protein of wheat grain, the content of essential amino acids is 28.2, and in the barley protein - 30.56 g / 100 g of protein. The protein of the grain grain barley on lysine (2.6 and 3.2 g / 100 g of protein) and valine (4.6 and 5.4 g / 100 g of protein) are most distinct. The comparative content of essential acids is presented in Table 5.

Table 5- Comparative content of essential amino acids in wheat grain and barley, g per 100 g of protein

The high-length shape of the grain barley in the content of lysine is significantly (by 62%) exceeds the usual variety and is approaching the standard of FAO (respectively): 5.5 and 5.0 g per 100 g of protein. The housing barley protein has a low quality, inferior to a film barley in the content of most essential amino acids, especially lysine.

From the flour obtained from the grain of many varieties of barley, you can wash the gluten, using warm water. In terms of its quality, gluten grain grain barley is similar to a weak gluten grain of wheat. The stretchability of it is small, the color is gray, the hydration capacity is lower than in the gluten of the grain of wheat, ranges from 90 to 160%. Under the influence of lactic acid, the stuffiness of gluten grain barley is practically not rising. Salt, accelerating the formation of gluten, reduces its output and quality. Proteolytic enzymes (papain) somewhat weaken gluten.

According to Skurichina I.M. Barley grain per 100 g contains lipids 2.41 g, triacylglycerides 1.04 g, phospholipids 0.48 g, R-sitosterina 0.12 g, fatty acids 1.74 g.

Kozmina N.P. Notes that the content of lipids in the barley grain is small (2.5-3.0% of the mass of the fetus with flowering films). Specific barley lipids are high content of free fatty acids (acid number is 7.0-27.7 mg of con). The barley oil is also characterized by a high content of tocopherols, approaching this indicator to wheat germ oil, and it can be used as a raw material for obtaining vitamin E. The biologically most active α-tocopherol (about 60-70% of the fraction) prevails. A feature of barley oil is the appearance of a characteristic sediment of a lipoprotein complex in the number of 8-11% after a short standing. This complex can be divided into proteins, lecithine and kefalin fraction (20.5-30.0%, 42.2-51.1%, 21.5-30.0% of the total lipoprotein, respectively).

According to other authors of the lipid in the grain of barley make up 3.3%, about a third of them are localized in the bud. Since the proportion of the embryo accounts for 3% of the mass of the grain, lipids in it about 30%. Lipids of solid grains are 72% represented by non-polar lipids, 10% - glycolipids and 2 1% - phospholipids. The content of tocopherols in the barley grain is 5 mg / 100g. In the grain barley is somewhat higher than in wheat, the content of saturated fatty acids.

According to Krztovich, the composition of barley lipid fatty acids (in% of the amount) is as follows: Palmitic 11.5%, stearin 3.1%, olein 28%, Linoleic 52.3%, Linolenic 4.1%.

Diverse mineral barley composition (% of total): phosphorus 31.1%; potassium 16.4%; Magnesium 10.0%; calcium 4.7%; sodium 4.1%; silicon 29.0%; sulfur 3.0%; Iron 0.8%. Mineral substances do not have energy value as proteins, fats and carbohydrates. However, without them, human life is impossible. Minerals perform plastic function in human vital processes, participating in the exchange of substances of almost any human fabric, but their role in building bone tissue, where elements such as phosphorus and calcium are dominated. Minerals are involved in the most important metabolic processes of the organism - water-salt, acid-alkaline. Many enzyme processes in the body are impossible without the participation of certain minerals: sodium and potassium are involved in creating the necessary bufferiness of blood, blood pressure regulation. Silicon, as well as calcium, is necessary for the formation of bone tissue.

Barley grains contain vitamins of groups B (thiamine, riboflavin), vitamin E (tocopherol), vitamin PR (niacin), vitamin H (biotin), as well as vitamin-like substances: folacin, choline. Vitamins play a significant role in oxidation reactions in all human tissues, and also regulate the exchange of proteins, carbohydrates and fats. The barley grain in comparison with wheat grain is distinguished by the high choline content of 110 mg / 100 g -lipotropic substance that promotes the normalization of fat and, in particular, cholesterol exchange in the body.

Research from domestic scientists is shown that barley processing products are effective natural enterosorbents. They contribute to the removal of various toxicants from the human body, in particular metal and chloroorganic compounds, as well as inorganic metals salts.

Barley - the oldest agricultural culture of the family of the cereal. It is an annual, two-year or long-term grass. The tongue is short. Leaves rolled in the kidney. Spikelets are single-flowered, thin scales, iris ovary at the top.

Barley is an obeulture in the Middle East in the era of the Neolithic Revolution more than 10,000 years ago. Grain of the cereal is used for feed, technical, food purposes. From the nuclei of the plant produce a pearl or bary croup.

The total area of \u200b\u200bthe crop of culture worldwide for 2014 was 57.9 million hectares. This is the fourth place in the world according to the degree of cultivation of bread plants after wheat, rice, corn.

The largest producers of barley are: Russia (15.4 million tons per year), France and Germany (10.3 million tons), Canada (10.2 million tons), Spain (10.1 million tons).

It is believed that food and drinks containing barley support mental and physical human health. According to an international study, it was established that with the daily use of fish dishes and cereals, the risk of asthma develops in a child is reduced by 50%. This is due to the presence of anti-inflammatory compounds in products: magnesium, vitamin E, omega-3.

Chemical composition

Barley is a high-calorie product. In 100 grams, 354 calories are concentrated. In the case of abuse grains, cereals can be added in weight.

The chemical composition of the barley depends on the climatic, soil conditions of growing and varieties of the plant. The main organic substances are carbohydrates (hemicellulose, polysaccharides, sugar, starch, fiber, pectins) and proteins (globulin, albumin, protamine, bugness, protein nitrogen, leukeosine, Eidestin).

Barley grains are a vitamin and mineral complex. The cellax contains proteins that are fully absorbed by the human body and exceed wheat nutritional value. The composition of the culture includes phosphorus, which improves the metabolism and the work of the brain, as well as natural antibacterial substances, lysine and mountains that have pronounced antiviral and antifungal action. Because of the abundance of fiber with the minimum quantity of starch, the grain refers to the category of dietary products, it is useful for fat and suffering from allergies of people, diabetics.

Impact on the body

Gastrointestinal

Barley is a source of soluble, insoluble fibers that create a favorable environment for the growth of useful microflora in the intestine. This contributes to the elimination of the constipation, normalizes the stool, which in turn reduces the likelihood of the development of hemorrhoids and colon cancer.

In addition, Zlak restores the mucous membrane of the gastrointestinal organs, reduces the severity of inflammation in the intestine arising, for example, with ulcerative colitis.

Endocrine system

Dietary fibers from this cereal reduce blood sugar levels, suppress appetite, improve the metabolism, which helps to increase the sensitivity of the body to insulin. Scientists have concluded that barley reduces the likelihood of diabetes mellitus.

The cardiovascular system

The barley includes beta glucan and propionic acid that reduces cholesterol. According to the experimental data of the American Heart Journal, in women after 45 years, at the stage of postmenopause and consuming a minimum of 6 times a week, the formation of plaques on blood vessels and the course of atherosclerosis slowed down.

urinary system

According to the results of the study "Nurses Health Study", which launched 16 years, with regular use of whole grain barley (preferably for breakfast), it is possible to avoid the appearance of stones in the gallbladder.

In addition, it was established that food fibers of the cereal reduce the level of triglycerides, accelerate the transit of food by intestines, stimulate the secretion of bile acids, which ultimately reduces the risk of stones in the organs of the excretory system.

Against cancer

The composition of cereal culture includes vegetable lignas, protecting the human body from malignant neoplasms of prostate, breast and hormone-dependent cancer. People with elevated indicators of phenolic compounds in the blood are less likely to suffer from oncology.

Leather and bone

Barley - supplier of vitamins of group B, calcium, manganese, copper, selenium and phosphorus. These nutrients retain the elasticity of the skin, protect it from the harmful effects of environmental factors, are needed to maintain healthy metabolism, combating osteoporosis and arthritis.

Harm

The bunch porridge is well absorbed by the human body. She is absolutely harmless. An exception is the individual intolerance of the product and the disease of the stomach, intestines in the acute phase. In the abuse of a bishic porridge increases the risk of rapid weight gain.

Broth barley

Helps in treating:

• inflammation of biliary tract;
• respiratory organs: angina, bronchitis, pharyngitis, tuberculosis, pneumonia;
• diabetes;
• diseases of the kidneys, bladder, gastrointestinal tract (gastroduodenitis, cholecystitis, ulcers, colitis);
• dysbiosis and constipation;
• liver cirrhosis;
• skin diseases: acne rashes, urticaria, eczema, herpes, furunculose;
• heart pathology, violation of vessels: hypertension, varicose veins, tachycardia, arrhythmias, atherosclerosis.

Buckle barley is an excellent preventive tool of strokes and heart attacks. The drug cleans the body from slags, toxic substances, cholesterol, has an immunostimulating and general investigating effect. A barley decoction increases lactation in nursing women, makes a stronger cartilage and bone tissue, eliminates dry cough, reduces the acidity of the stomach, exhibits antipyretic properties. In the external use of the Zlak prolongs the youth of the skin, opposes the appearance of premature wrinkles, moisturizes it, retains elasticity and elasticity, slowing the aging of the dermis.

To prepare a healing brave of 200 g of barley grains pour 2 l warm water, insist for 6 hours. After the expiration of the specified time, put a saucepan on fire, challenge the cereal within 15 minutes after boiling. Turn off, cover with a lid, insist 30 minutes, strain. The way of use: inward 50 g before meals 3 times a day. To improve the condition of the skin, the cotton disk is wetted in a barley brave, wipe the problem areas 2 times a day.

Barley Extract in Cosmetology

The cereal includes essential components providing moisturizing, nutritious, soothing, cooling and refreshing effects on the skin. These include: vitamins (folic acid), amino acids (aspargyin, glutamine, proline, leucine), phytogorms, macro- and microelements (silicon, sulfur). Due to this barley extract is used in the composition of masks and face creams. In some complexes, it performs a function of a protective agent that increases the density of the density (due to the activation of the synthesis of collagen) and the protective skin cell from the negative effect of ultraviolet irradiation.

In the line of products of the anti-aging category, obtained from barley as part of liposomal complexes of fractions are able to show clarifying and rejuvenating effects, prevent hair loss and remove stress with epidermis. Such components improve microcirculation, ensure the prevention of wrinkles, possess antioxidant properties.

Separate attention deserves barley starch, its action is like oatmeal, despite the fact that in cosmetic means it performs auxiliary function - visual, sensory modifier. Smooth smooth overmodel particles leave a pleasant feeling on the skin. Due to this, the cereal starch serves as an ideal component of decorative cosmetics, namely, matting products (powders).

Effects from the use of means with barley extract:

• moisturizing skin;
• rejuvenation and regeneration of the dermis;
• removing irritation and inflammation;
• prevention of hair loss.

Barley-based cosmetic products (masks, creams, lotions, gels, sunscreen, serum after shaving) It is recommended to use for care for irritated, aging, sensitive and dry skin.

According to the approved data of the Regulation of the European Union, the concentration of this component in finished products is 5-10%.

Sources of extract

For the production of cosmetics is used barley Hordeum Vulgare. Raw materials (grains and sprouts) are collected in environmentally friendly areas away from industrial enterprises, highways, settlements. Zlak passes 5 steps of processing. It is subject to grinding, extraction, alignment, to remove moisture and drying. To obtain extract hoods, low-temperature technology is used, which ensures the safety of biologically active components of the plant.

Liquid extract is a solution with a characteristic smell of cereal, it stains cosmetic products to a gauge color.

Also from the juice sprouts of barley produce a lyophilized powder, which is introduced into the composition of the care of the derma.

Application in cooking

In the food industry, all parts of the plant are used. One-piece grain, purified from fibrous husk, serves as a source of vitamins, nutrients. From it prepare a porridge.

Young shoots of the plant (barley grass) are considered one of the most balanced products in nature, since they retain all the usefulness of the product. In addition, green sprouts contain a lot more chlorophyll than beans. This means that they protect the human body from harmful toxins much more efficiently than the kernel. The vegetable raw materials are collected after the appearance of germs and until the length of the shoots exceeds 30 cm in height. As a rule, this period does not exceed 200 days.

Barley grains are used for cooking kissels, pussy, kvass, vinegar, beer, soups, porridge and baking. It is noteworthy that the cereal in the process of cooking is 3 times increasing in the amount.

From barley make a pearl porridge. Interestingly, its name comes from the word "perle", which means pearl. This name Perlovka received due to the production method. In order to make a barley barley grains, the outer shell is removed from them, the core is subjected to grinding. After cleaning the nuclei from flower films and grinding them to the average size at the outlet, light particles resembling "pearls" are obtained. Pearl croup is sold in the form of flakes or solid grains.

To improve the taste of cereals, it is prepared not on the water, but on meat or chicken broth, milk, squeeze with pepper, turmeric, salt or sugar. However, before thermal processing of grain, it is necessary to carefully go through, remove vegetable trash, pebbles.

How to cook porridge

Barley croup pour into sieve, rinse under water. Pour grains with liquid, observing the 1: 2.5 ratio. Put a saucepan on the stove, cook 35 minutes under the closed lid, having linked the fire. 10 minutes before cooking porridge add salt, butter, mix. Remove the saucepan from the fire, wrap in a terry towel to evaporate, leave for half an hour.

Remember, the process of thickening Kashi testifies that it is almost ready. In this case, it is required to reduce the fire, periodically stirring it so that it is not burned. The croup is boiled up to a complete bumping of a liquid.

Cooking recipes

"Kvass from barley"

Ingredients:

• sugar - 50 g;
• barley - 500 g;
• water - 3l.

Cooking method

Barley rinse. All ingredients are mixed in a three-liter bottle. Bank put in a warm place to run the fermentation process. Insist at least 4 hours. The longer the drink is wandering, the aicle and sharp will be the taste of kvass. Strain, put in the refrigerator.

"Casting with barley"

Ingredients:

• walnuts - 100 g;
• barley - 200 g;
• sugar - 30 g;
• mac - 100 g;
• dried fruits - 150 g;
• raisins - 100 g;
• honey - 50 ml.

Principle of preparation

1. Barley to go through, remove spoiled grains, rinse, pour water overnight. In the morning boil porridge until readiness.
2. Rinse dried fruits, throw in boiling water, pecking 15 minutes, insist 3 hours.
3. Burn the poppy hot water, leave to swell for 30 minutes, rub into a mortar with sugar before the appearance of the milk.
4. Grind nuts.
5. Burn raisins for 20 minutes.
6. Connect all the ingredients, mix.

"Homemade beer"

Ingredients:

• yeast - 50 g;
• barley grains - 600 g;
• sugar - 200 g;
• water - 5.5 l;
• hop - 1200 g;
• crackers.

Cooking method

1. Barley grains fold into the jar and pour water. Leave for 2 days. Change the water every 12 hours.
2. Drain the liquid, decompose the grains, germinate them for 4 days, turning 2 times a day.
3. After the appearance of sprouts, up to 1.5 cm dry the raw material in a natural way or in the dryer at a temperature of 75 degrees.
4. Grains crush in a coffee grinder, pour 1.5 liters of hot water, wait 1 hour. Filter liquid, but do not pour.
5. Add crackers to malt, pour 4 l boiling water, insist for 1 hour.
6. The second infusion to see, mix with the first. The resulting solution is left for 30 minutes, boil 20 minutes again. Enter hops, pecking another 10 minutes.
7. Cool beverage. Strain, sugar, yeast. Mix content, put in a cool place for fermentation. This process lasts 3 days.
8. Pour beer on bottles, put in the basement for 14 days for the ripening.

"Risotto with barley"

Ingredients:

• leek - 2 stems;
• asparagus - 450 g;
• olive oil - 30 ml;
• mint leaves - ¼ cups (in sliced \u200b\u200bform);
• barley - 200 g;
• green peas - 300 g;
• dry white wine - 100 ml;
• water - 400 ml;
• parmesan - 50 g;
• vegetable broth - 500 ml;
• salt pepper.

Preparation description

1. Cut into some rings.
2. Heat the oil, add onions and barley grains, fry 6 minutes before soft.
3. In the hot mass introduce water, salt and pepper. Cook to completely absorb liquid, minimum of 10 minutes.
4. Pour broth and wine, tomorrow stirring on fire, about 10 minutes. Barley must become gentle. Add asparagus and green peas, prepare for 5 minutes.
5. At the final stage 2 minutes before the end of the preparation, enter parmesan in risotto, mint. Dish jerk salt and pepper.

Output

Barley - the plant of the family of cereals, which includes 30 species. The most common is the barley ordinary. This variety is used in the food industry and traditional medicine of the whole world.

Agricultural culture has begun more than 10,000 years ago. Initially, the grasses were used for baking bread, creating beer. Today it is used for the production of pearl, bark. Kashi are used as an independent side dish, on the basis of which they prepare casserole, first dishes, filling for pies. Barley dishes are well absorbed by the body, purify the intestine, improve food digestion and metabolism, give a feeling of satiety for a long time.

Decoration based on cereal is shown to use people suffering from diabetes, liver diseases, respiratory tract, bladder, kidneys, hearts. From the culture, extract is mined, which stops alopecia, moisturizes, softens and rejuvenates the skin.

Interestingly, from the shoots of barley creates a useful cocktail "Emerald Sprouts", which serves as a natural food additive to a healthy eating. This drink replenishes and normalizes the balance of nutrients in the human body.