Introduction:
Barley plays a minor role as a food for humans in Europe. It is often used as animal feed or for beer production. It is considered to be the oldest cereal grown by humans and is therefore also referred to as the "original grain".
Use/Preparation:
Barley is mainly used to make beer, whiskey and malt coffee. It also makes an excellent risotto, but barley also adds substance to soups, stews and desserts (Grütze).
Health:
Barley grains provide B vitamins and a variety of minerals (magnesium, potassium, calcium, phosphorus, silica). The grain is also rich in protein and dietary fibre (beta-glucans). Although barley is also a gluten-containing grain, gluten is present in smaller amounts, which is why it is better tolerated by many people with gluten intolerance.
Alternatives:
Quinoa is a gluten-free pseudocereal that has a similar texture and nutritional composition to barley. Brown rice can be prepared similarly to barley and used as a substitute. (Gluten-free) oats are also suitable as an alternative. It also contains the dietary fibre beta-glucan. Other grains such as wheat or spelt also have similar properties. However, these contain gluten.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 352/1470 |
| Fat | 1,2 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 77,7 g |
| Sugar | 0,8 g |
| Protein | 9,9 g |
| Salt | 0 g |
