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Benefits
Barley (Hordeum vulgare L.)
Belongs to the grass family (Gramineae). Barley ranks fourth after maize, rice and wheat in terms of global production. It is cultivated mainly in the northern hemisphere.
The chemical composition of barley grains depends on genetic factors (variety) and cultivation sites (soil and climate conditions, farming technique applied). The barley grain contains carbohydrates, proteins, fats, minerals and vitamins. Carbohydrates constitute 72–78% of the barley grain. They are an accessible and easily accessed source of energy for the organism. Their breakdown provides 82% of the energy total. Similarly to other cereals, the barley grain contains mainly complex carbohydrates, above all starch.
The barley grain also includes compounds that cannot be absorbed by the organism,. This group of compounds, called fibre, comprises: water-soluble β-glucans and pentosans (6.5%) and water-insoluble fractions – cellulose, lignin and hemicellulose.
The protein content in the husked barley grain is 10.8–11.5 %. The barley grain contains little fat (1.8–2.2% in the husked grain). Similarly to grains of other cereals, barley fat contains predominantly linoleic acid, which belongs to the group of essential unsaturated fatty acids (n-6), as well as oleic and palmitic acids. These three acids constitute approx. 75% of all fatty acids.
The mineral content in the husked barley grain is 2.1–2.4%. Most minerals are located in the pericarp and aleuronic layer. The barley grain contains large quantities of phosphorus (3.6 g/kg) and calcium (0.5 g/kg). Of the microelements, the barley grain contains iron (66 mg/kg), zinc (21 mg/kg) and copper (3.8 mg/kg).
Similarly to other cereals, the barley grain is a good source of B vitamins. It contains 0.43 mg of thiamine (vitamin B1) / 100 g, 0.18 mg of riboflavin (vitamin B2) / 100 g, 4.80 mg of niacin (vitamin PP) / 100 g, 0.56 mg of pyridoxine (vitamin B6) / 100 g, and 65 μg of folic acid / 100g. Of fat-soluble vitamins, the wheat grain contains vitamin E in the amount of 5 mg/kg after conversion to α-tocopherol.
Roasted barley is commonly used in baked and confectionery products, pastries and ice cream. It is a basic ingredient of cereal grain beverages – naturally caffeine-free drinks and coffee alternatives .
Barley products are worth consuming as they contain:
- Carbohydrates: starch, which is a source of energy, and fiber, which is indispensable for the proper functioning of the gastrointestinal tract,
- Proteins the body’s building component,
- B vitamins indispensable for the proper functioning of the nervous system,
- Vitamin E due to its antioxidant action,,
- Minerals necessary to ensure proper biochemical processes in the body.