Barley flakes: chemical composition, benefits and harms, cooking rules

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Asia is considered the birthplace of barley, but in our country at one time cereals occupied a special place due to their nutritional value and benefits. The unpretentiousness of this culture ensured its spread throughout the world, today it is grown even at an altitude of 5000 meters above sea level. Whether barley flakes retained all the benefits of cereal and what are the features of their preparation is described below.

Historical facts

Today, barley dishes are rare on the tables, because at a certain time the cereal was almost completely replaced by wheat. This happened in the 19th century due to the fact that an unpretentious culture was considered a cheap product and it was not possible to get a lot of money for it. Then the whole fields of cereals were subjected to artificial destruction, and the once popular porridge was replaced by the wheat known to everyone today. On the tables of the indigenous Russian peoples, barley porridge was considered the mainstay, so its departure was almost a tragedy at the time.

Today, barley flakes and groats are equated with fodder crops. It is practically not cooked at home, andit is found mainly on hospital or army tables. Porridge is considered peasant food and is largely ignored because little is known about the benefits of the product in the modern world. At the same time, among the gladiators of the Roman Empire, barley was the basis of the diet, and the philosophers of ancient Greece considered culture to be a unique food for the brain.

Flake production

Barley flakes are made exclusively from whole grains, so they retain all the benefits of cereal. Production includes several stages. First, the grains are prepared - cleaned and washed. Then, under a special press, each grain is flattened into thin plates, which we call flakes.

At the end, the product is steamed, which further reduces the cooking time, but at the same time retains all the benefits and taste. By the way, the taste of cereal is much richer than the cereal itself.

Composition

The calorie content of barley flakes is 320 kcal per 100 g. The calorie content of whole grains is slightly less and equal to 310 kcal. Flakes retain all the benefits of the cereal itself, therefore they contain:

• fiber;
• essential amino acids;
• starch;
• provitamin A;
• B vitamins;
• vitamin E;
• vitamin D;
• calcium;
• magnesium;
• phosphorus;
• iodine;
• copper;
• iron;
• chrome;
• zinc;
• sulfur;
• copper;
• cob alt and other minerals.

Barley porridge is able to make up for the lack of fluorine inthe body, which is necessary for normal brain activity. There is approximately 6% of dietary fiber in cereal, which means that when it is consumed, digestion noticeably improves, the product removes toxins from the body and promotes weight loss.

Also, the benefits of barley flakes lie in a natural antibiotic that can strengthen the walls of blood vessels and fight ulcers in the digestive system.

Benefits of cereals

In addition to the above features of the composition of the culture, you should pay attention to the presence of lysine in it. It is this amino acid that strengthens the immune system, protects the body from colds and herpes. It is recommended that barley flakes be included in the diet for a child from 10 months. Silicon, which is part of the cereal, strengthens bone tissue and cartilage, which is important for a growing organism. The finished dish will bring additional benefits if you add fresh fruits and berries to it. The low glycemic index of porridge makes it safe for small organisms and adult diabetics.

An interesting fact is that after soaking cereals in water, the antifungal and antimicrobial substance gordecin appears. When brewing flakes, it is also formed and consumed along with the main product, because in this case the water does not need to be drained. Thus, the benefits of cereal are even greater than those of the cereal itself.

It is believed that barley is able to prevent the formation of malignant tumors in the body and rejuvenate it. That is why many beauties use the finished product inas beauty masks.

Vitamins and minerals in barley flakes improve brain function, which is important for children during periods of learning. Barley also improves memory and has a beneficial effect on the nervous system.

A soft decoction of cereals envelops the walls of the stomach and promotes the healing of small wounds, which is important if you have a history of gastritis or peptic ulcer. Choline in the composition of the cereal helps to improve kidney function, regulate blood insulin levels and avoid fatty degeneration of the liver. Fiber removes harmful cholesterol from the body, and beta-glucan helps to avoid premature aging and activate the immune system.

Harming flakes

In some cases, the benefit and harm of barley flakes can cause the body in almost equal amounts. Ailments and pains in the stomach area can be provoked by a combination of cereal with egg whites. In addition to this limitation, for all he althy people, barley should not be eaten in any form if the body does not have an enzyme to break down a certain protein in the composition. This is considered a congenital anomaly and refers to an individual intolerance to the product.

According to many doctors, all pregnant women should also exclude the culture from the diet, since some chemicals in the composition can provoke premature birth.

You should also be careful with this product if you are prone to allergic reactions.

Scientific research

Despite the decline in popularity of the product in recent decades, some scientists do not cease to argue that the benefits of cereals are incomparable to any common today. Strong evidence in this regard was provided by the Japanese scientist Yoshihide Hagiwara. The specialist claims that in terms of the amount of fiber, the culture is ahead of even oatmeal, thanks to minimal mechanical processing. In addition, the cereal has a balanced chemical composition and maximum nutritional value due to the high concentration of trace elements, fiber and vegetable protein. The scientist also noted that pearl barley has certain differences with barley groats, although the basis of both products is one cereal. The fact is that during the production of pearl barley, the grains are intensively polished and lose some of the nutrients.

The scientist devoted 13 years of his life to this work and studied more than 150 types of crops during this time.

Interesting facts

Porridge made from barley flakes or cereals is recommended for regular use by people with diabetes. This is due to the fact that the product is able to reduce the level of sugar already present in the body and the risk of allergic reactions. The latter is especially useful for young children who are prone to such negative manifestations.

The ability of the product to strengthen bones and cartilage is useful not only for babies. With arthritis, porridge helps to significantly improve well-being. Also, the culture has an anti-inflammatory effect, a diuretic effect and improves intestinal motility. Correctlycooked product has a beneficial effect on the nervous system, prevents the risk of depression and stimulates the production of endorphins.

It is also important to know that the amino acids contained in the cereal accelerate the production of collagen, which can significantly improve skin condition and achieve a rejuvenating effect. Using this knowledge, you can not only eat porridge, but also use it as a face mask to speed up the smoothing of wrinkles, eliminate the cause of acne and make the skin more radiant.

Cooking recipes

The easiest way to make porridge is barley flakes. To do this, you need to take a glass of the main product and 3 glasses of liquid. You can use only water or water in half with milk. Sugar and s alt are added to taste.

To cook porridge, you need to boil water, pour cereal into it and cook for no more than 5 minutes, then add milk and leave on low heat for another 10 minutes. If the dish is only on water, then it should be cooked for only 15 minutes.

Similarly, you can make porridge from wheat and barley flakes or any mixture of cereals.

First, you can cook cereal soup. For such a dietary dish, you only need to add grated carrots, peeled and chopped white radish, celery and onions to the finished chicken broth. After that, add barley flakes and add a little orange zest for flavor. S alt and pepper are added to taste.

If necessary quicklyto prepare a delicious dessert for tea or just treat yourself to a he althy snack, you can make barley flake cookies according to the following recipe. First you need to pour 250 grams of flakes with boiling water so that the water covers them on your finger. Add 100 grams of butter there and leave to swell. At this time, 1 egg must be ground with 100 g of sugar, pour a glass of kefir, 200 g of cream and vanillin into the resulting mixture to taste. Add the resulting liquid to the porridge, add some raisins, honey or sugar and 150 g of flour there. Spoon the resulting batter onto a baking sheet and bake until golden.

Conclusion

Many do not like barley porridge because of its bland taste, but this can be changed by adding spices, fresh fruits, milk or other products to the recipe. If you teach a child to eat such a dish from childhood, then he will not have problems with taste perception in the future. When cereals are added to baked goods, the finished products have a bright taste and aroma of fresh bread.

Proper nutrition is the key to everyone's he alth and longevity, so any taste can be corrected for the benefit of the body.