BARLEY: A Gem of a Grain

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Barley is a highly nutritious and versatile grain. Barley, with a neutral taste, firm texture and whitish color, serves as an ideal substitute for white rice in several recipes. Though it is not gluten free, hulled and pearl barley can be used in making breads, snacks and eaten as cereal. Hulled barley is the whole grain barley and pearl barley has been partially dehulled but still very nutritious, as the outer husk and bran layer have been removed. 

Intake of whole grains like hulled barley, which has soluble beta glucan fiber, decreases cholesterol and is linked to improved cardiac health. Barley is rich in magnesium and has a positive effect on regulating blood sugars. It is an excellent choice for people with prediabetes or diabetes mellitus. Just 100 grams of cooked barley will provide an entire day’s fiber requirement. A high fiber diet is great for gut health and keeps us feeling full, which also helps with weight loss. Barley is rich in several minerals, including iron and calcium, and provides more than 10% of recommended Daily Value of manganese, copper, selenium and B vitamins like niacin.

Ancient grains are gaining popularity and have found their way back in our daily meals. Watch this space for more on barley, how to cook it, recipes, ayurvedic benefits and more!