This extremely nutritious
starchy grain contains soluble
fiber that helps to lower
“bad” blood cholesterol and
protect us from hormonal
cancers and heart disease.

Whole grain barley is a grain with a rich, slightly nutty flavor and a chewy texture. Most barley that is sold is pearl barley, which has had almost all of the nutrients and fiber removed by processing, whereas whole grain or hulled barley, has had minimal processing and is therefore a good source of nutrients. These include a very high level of fiber, including soluble fiber, and a fiber-like compound called lignan, which may protect against breast and other hormone-dependent cancers as well as heart disease. Unusually for a grain, barley contains lutein and zeaxanthin, which help to protect eyesight and eye health.

  • Whole grain that protects against cancers and heart disease.

  • A good source of minerals and B vitamins.

  • High in fiber to keep the colon healthy and soluble fiber to lower blood cholesterol.

  • Helps to keep eyes healthy.

Practical tips:

Whole grain barley needs up to two hours of simmering in water, but presoaking it for several hours will shorten the cooking time. Add it to soups and casseroles for extra nutrition and fiber. The fats in barley can make it go rancid after a short time, especially if kept in warm, light conditions so store in a cool, dry, dark place in an airtight container and use within two to three months.

Barley water, made by steeping the grains in water, has long been considered a health drink for its diuretic and kidney-supporting effect.

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