Barley is rich in vitamins, minerals and other beneficial plant compounds.
It’s available in many forms, ranging from hulled to grits, flakes and flour.
Almost all forms of utilize the whole grain except for pearl barley. Polished to remove some or all of the outer bran layer along with the hull.
When consumed as whole grain, is a particularly rich source of fiber, molybdenum, manganese and selenium. It also contains good amounts of copper, vitamin B1, chromium, phosphorus, magnesium and niacin.
Additionally, packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease.
However, like all whole grains, does have antinutrients, which impair your body’s digestion and nutrient absorption.
Try soaking or sprouting the grain to reduce the antinutrient content. These preparation methods make barley’s nutrients more absorbable.
Soaking and sprouting may also increase vitamin, mineral, protein and antioxidant levels .
For more tips, follow our today’s health tip listing.