Barley is one of the world’s oldest and most versatile grains, having been a staple food source for centuries. From its humble beginnings as a simple grain to its use in a wide variety of dishes, it has become a beloved ingredient in both traditional and modern cuisine. In this post, we’ll explore the history of this grain, its nutritional benefits, and some creative ways to incorporate this nutrient-packed grain into your meals. We’ll also discuss some of the best varieties for different dishes, and how to select and store this grain for maximum freshness. Finally, we’ll share some delicious recipes that showcase barley’s incredible versatility. So get cooking and discover the delicious possibilities!
Barley Nutritional Value and Calories Chart
It is an excellent source of dietary fiber, minerals, and vitamins. This grain is high in magnesium, phosphorus, and selenium, as well as B vitamins like thiamin, riboflavin, niacin, and vitamin B6. It is also a good source of potassium, iron, zinc, and manganese. This grain contains a good amount of protein, with 6-7 grams in a one-ounce serving. Its protein is complete, meaning it includes all nine essential amino acids. It is also low in fat and cholesterol-free. Nutritional value per 100 g grains:
- Biotin: 0.06 µg
- Calcium: 32 mg
- Carbohydrates (Carbs): 11.3 g
- Chloride: 29.2 mg
- Cholesterol: 0 mg
- Choline: 7.3 mg
- Chromium: 0.4 µg
- Copper: 0.14 mg
- Dietary Fiber: 2.1 g
- Energy (Calories): 346 kcal
- Fat: 2.2 g
- Iodine: 0 µg
- Iron: 1.4 mg
- Magnesium: 68 mg
- Manganese: 0.4 mg
- Molybdenum: 4.4 µg
- Pantothenic Acid: 0.4 mg
- Phosphorus: 220 mg
- Potassium: 322 mg
- Protein: 11.5 g
- Saturated fat: 0.2 g
- Selenium: 0.9 µg
- Sodium: 4.9 mg
- Sugars: 0.7 g
- Vitamin A: 0 µg
- Vitamin B1 (Thiamin): 0.3 mg
- Vitamin B2 (Riboflavin): 0.1 mg
- Vitamin B3 (Niacin): 1.9 mg
- Vitamin B5 (Pantothenic Acid): 0.4 mg
- Vitamin B6: 0.2 mg
- Vitamin B9 (Folate / Folic Acid): 37.6 µg
- Vitamin B12: 0 µg
- Vitamin C: 0.1 mg
- Vitamin D: 0 µg
- Vitamin E: 0.3 mg
- Vitamin K: 0.3 µg
- Water: 10.4 g
- Zinc: 1.4 mg
Barley in India
Barley was long the grain most extensively cultivated in England. It appears on the coins of the early Britons and was not only the grain from which their progenitors made their bread but from which they made their favorite beverage, beer. The seed is also used to manufacture malt, a source of beer, ale and whiskey. By-products of the malt, after beer making, are used mainly for cattle feed. Sometimes these seeds are roasted and used as a coffee substitute. Malt syrup, malt extract, malt vinegar, malted coffee, soup, barley water, tea are some nice recipes made from barley flakes.
- Scientific Binomial: Hordeum vulgare
- Common English: Barley
- Ayurvedic: Yava / Hayeshtha / Hayapriya / Shuka-dhaanya / Tikshnashuka
- Unani: Jao Shaeer
- Sanskrit: Aksata / Akshata / Dhanyaraja
- Hindi: Jav / Jau
- Urdu: Jao
- Marathi: Satu / Jav
- Telugu: Barlibiyam / Dhanuabhedam / Pachcha Yavulu
- Tamil: Barliarisi / Valkothumai
- Kannada: Jave-godhi
- Malayalam: Barli / Yavam
- Punjabi / Sindhi
There are different types of barley all over the world – Red Sea, six-lined, winter, maned, squirrel-tail, big, Nepal, battledore and sprat barley. Barley beer is a diuretic. These grains has been used for its restorative qualities, in medicine and in cooking, for thousands of years. Malt is produced from barley. Grains contain the germ, the reproductive power which is of vital importance for the lives of human beings and their health.
- Urinary Tract Problems: Lemon barley water is very useful for urinary tract problems. Barley grass tablets contains chlorophyll which is useful to fight with body odor. Check the label for the dosage recommendation.
- Neuritis: Brew made with these grains is effective remedy for neuritis. It is prepared by boiling one-quarter cup of all natural pearled barley in two quarters of water. When the water has boiled down to about one quarter, it should be strained carefully. For better results, it should be mixed with butter-milk and lime juice.
- Diarrhea: Cooked barley is easily digested and nutritious, and is a traditional remedy for constipation and diarrhea.
- Cholera: Barley water is a starchy liquid beneficial in the treatment of diarrhea and cholera. Boil one cup of rice or barley in 8 cups of water for an hour. Celery juice, coconut milk or lime juice can be added to cool colon.
- Cough: The use of barley (Jau) water has proved beneficial in case of troublesome cough in measles. This water should be taken frequently sweetened with the newly drawn oil of sweet almonds.
- Tonic For Urinary System: Barley or rice water will help to encourage the flow of urine and act as a tonic to the urinary system. Method to make barley water is add 2 tablespoons of pearl barley to 500 ml of water and boil for 10 minutes. Strain, and add barley to a fresh pint of water. Boil for another 10 minutes.
- Energy Booster: Barley and rice water restore fluids and reverse electrolyte imbalance. It is also useful in acute conditions such as fever and burning micturition; it is cool and moist in nature.
- Lowers LDL Cholesterol: Unprocessed barley grains are the most significant food sources of fiber. The amount of fiber in the diet also influences the cholesterol levels and LDL cholesterol can be lowered by taking diets rich in fibers. Barley is made of the viscous, or soluble, fiber, which helps keep cholesterol from absorbing into the blood and these are immuno-strengthening grains. It can lower LDL cholesterol and blood pressure.
- Stress: Barley is rich in minerals (calcium and potassium) and B-complex vitamins, which makes it useful for convalescents or people suffering from stress.
- Skin Care: Barley flour poultices can be applied to soothe inflamed skin.
- Yavakshar: Yavakshaar is very popular Unani medicine made by reducing to ashes the green spikes of the barley, dissolving the ashes in water, straining the solution through thick cloth and evaporating it over a fire. The resulting salt is chemically carbonate of potash with some impurities. Yavakshaar (Javaasheer of Unani medicine) is used in Ayurvedic, Unani and folk medicine in urinary diseases, uric acid diathesis, uterine irritability, colic, acid eructation, dyspepsia, piles; also in diseases of liver and spleen. It enters into the composition of a number of saline medicines.
- Digestive Aid: According to Ayurveda, Barley is one of the best grains for kapha as its drying quality gently clears fluids from the body and can help clear sluggish digestion.
- Respiratory Disorders: Barley water reduces acid in the spleen if drunk twice a day for a month. Barley water (Mau sha’eer) can be used in the treatment of respiratory disorders, to eases dry, tickling coughs, urinary tract infections, cystitis, and can ease flatulence and colic.
Side Effect and Warnings
Barley is one of the best gluten-based grains. People following a gluten-free diet or having celiac disease need to avoid them. Eczema and leukoderma patients should avoid pearled barley and should eat only pure and wholesome foods.
Q. How to make barley soup?
Barley soup is also a good winter breakfast. To reduce phlegm, have this hot soup. To make this beneficial soup:
- Combine 710 ml water, 90 g of uncooked hulled barley and bring to a boil.
- In a separate pan, combine 1 tablespoon olive oil, 1 onion, 1 teaspoon diced garlic, and 1/2 cup sliced mushrooms
- Sauté over medium heat until tender, about 5 minutes.
- Add 2 tablespoons of miso paste and pinch of freshly ground black pepper to the saute pan.
- Then add 1 cup cubed tofu, if using, and continue cooking the mixture for an additional 2 minutes.
- Pour the sauteed mixture into the barley pot.
- Stir well.
- Serve the mixture in bowl.