The benefits and harm of barley cereals
Barley grain exists as much as human civilization exists. In ancient Egypt, yachka used to treat colds and diseases of the stomach.The first mention of the grass appeared in the third millennium BC. Barley grain is made from grain that has not been ground. The product is added to a variety of dishes, starting with soups and ending with roasted meat and fish. What are the benefits and harms of barley cereals, how is it beneficial for the human body? What could be the properties and contraindications of the use of this product?
Chemical composition
In the barley grain there is almost the entire periodic table, it is difficult to say what is missing in it. There are calcium, magnesium, selenium and many other trace elements. There are also essential amino acids that are not produced by the body. Barley also contains many B vitamins. The beneficial effect of barley cereals:
- improves immunity;
- promotes the activation of metabolism;
- gives the body more resistant functions.
This croup contains a unique element beta glucan, a high molecular protein that positively affects the endocrine system, rejuvenates blood vessels.
What is useful barley grits?
Rutin is present in large concentrations in barley groats. The trace element is rare, it is a unique element that rejuvenates blood vessels, giving them additional elasticity and strength. Yachka can be useful for the brain and spinal cord. Trace elements that are present in it, take an active part in the work of the endocrine system.
The benefits to the human body of this product are very significant, since once in the body, the product is broken down for a long period, which makes you feel full for hours. A dish that has dietary properties, the sugar level remains at the same level. Especially nutritious and beneficial product for the thyroid gland. There is a rare element in croup - selenium, which acts on the thyroid in the most favorable way, strengthening it and increasing its resistant qualities.
Coarse fibers, which are so rich in barley grain, enter the digestive tract in its original form. Impregnated with moisture, they are an effective means of cleansing the intestines from toxins. The product is a powerful absorbent that removes toxins from the body, significantly strengthens the nails and hair.
The proteins present in the barley groats are highly active, easily absorbed by the body and are an excellent protective agent for free radicals.
Possible harm and contraindications
The most useful product can cause serious damage to health if it is used on an uncontrolled scale. Moderation and the golden mean should be in any business. Barley porridge is best eaten no more than three times a week. Boil the product should be in the water, refilled with sunflower or olive oil. People who are allergic to gluten are not recommended to use barley.
In rare cases, indigestion may appear from barley porridge, in such circumstances it is better to refuse this dish.
Recommendations for use
It is very simple to cook barley grits, the feeling of satiety from its use remains for a long time. It is recommended to sprinkle the grits on a flat surface before cooking and check for the presence of mechanical solids. Grain is recommended to soak and rinse a little.
Barley grain is differentiated by numbers (this is its original feature). There are a total of three numbers, which are usually assembled with one another. Also distinguish the cob of large and finely ground. Before processing the grain, it is thoroughly cleaned from mechanical impurities. At the same time there is no grinding, polishing is not performed. In the grain remains more trace elements that are beneficial to the body. There are many vitamins of groups B, cereal is rich in vitamins D, E, PP. It also contains amino acids and antiseptic substance hordetsin.
The energy potential of the product is 30 kcal per hundred grams.There are a lot of calories, but the product remains dietary due to the huge content of fiber, which stimulates the function of the intestines. Barley groats are different from barley (pearl barley), in which the husks are removed. It is important to properly dose the portions, the density of the product is different. Usually normal concentration when cooking is considered 4 glasses of water for one glass of cereal.
Butter oil is better not to use, much better than olive or sunflower.
It takes about 18 minutes to prepare the dish. It is recommended to cook on low heat so that the porridge is not cooked, but “languished”. After completion of cooking, porridge is often wrapped in a dohu or blanket, where it insists for some time and “fits.” The glycemic index of this cereal is only at level 34, so this product is recommended for diabetics. Yachka effectively allows you to control the concentration of glucose in the bloodstream. It is more reasonable to eat such porridge at breakfast, when the body is replenished with useful microelements for the whole day.
There is a great variety of foods made from yachts. Groats are often used for cooking soups, making meatballs and meatballs. Boiled grits are in perfect harmony with vegetable salads and as a side dish for kebabs and pork chops. Barley porridge with fish was one of Peter the Great's favorite foods. It is possible not only to boil porridge, but also to fry, it is easily prepared on a cast-iron skillet. Here is just one of the recipes. Have to take:
- cereals 400 g;
- water 1 liter;
- a piece of butter 5 g.
The croup is fried in a skillet, and then it is poured into boiling water. Cooked for 10 minutes on low heat. After the end of cooking, the water is drained, the porridge in the pan settles for another 15 minutes. The container is wrapped in a blanket. Such porridge will be especially tasty with meat and vegetables.
For information on how to quickly cook barley porridge, see the following video.
