Healthy Food Database
Barley
Barley, the special food of the gladiators, is one of the oldest domesticated grain crops. It has been cultivated for over 8000 years.
Historians report that up until the 16th century, it was the most important grain on the European continent. It was also used as currency and as a measuring standard.
Barley is used to make beer, and was traditionally used for convalescents and invalids. Contains gluten.
Category: Grain
In Season:
all year
To Buy:
Whole Barley - soak overnight to make porridge or add to soups.
Pearl Barley - Most commonly used in soups.
Rolled Barley - for porridge and muesli.
Buy from a health food store where the turnover of produce is high to ensure you purchase fresher grain.
To Store:
Like all grains, store in an airtight container in a cool place or in a plastic bag in the fridge.
Tips & Tricks:
Sprout whole barley and add to salads.
Dry roast rolled oats for an extra nutty flavour to hot porridge.
Use barley as a healthier alternative to boiled rice.
Cooking Tips:
Soak 1 cup of barley overnight in water then drain. Add 4 cups of water to a pan with the soaked barley and a pinch of sea salt. Bring to the boil. Reduce to simmer for approx 80 minutes or until the grain is tender.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.3
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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