Description
Among cereal crops, barley is one of the oldest cultivated grains in the world. It thrives in temperate zones, and is relatively easy to grow. Barley and its products have been eaten by humans all over the world for thousands of years, in dishes ranging from bread to nutritious porridge. Like many other grains, barley is a grass which produces a cluster of roundish grains in the fall. These grains are harvested and processed into an assortment of products.
Barley groats are the hulled seeds of the barley plant. Like other grains which retain bran, endosperm, and germ, barley groats are considered to be a whole grain. Whole grains are highly nutritious and especially high in fiber, making them popular in the diets.
Groats are used in things like soups, pilaf, and stuffings. Among cereal crops, barley is one of the oldest cultivated grains in the world. It thrives in temperate zones and is relatively easy to grow.
Barley Nutrition Facts:
About one cup of cooked hulled barley, which is about equivalent to 1/3 cup uncooked, provides:
- 217 Calories
- About 1 gram fat
- 10 grams fiber
- 7 grams protein
- 45 grams carbohydrates
- 1 mg manganese (60%)
- 23 mg selenium (42%)
- 3 mg copper (34%)
- 4 mg vitamin B1 (33%)
- 162 mg phosphorus (23%)
- 80 mg magnesium (20%)
- 8 mg vitamin B3 (18%)
Use our proven recipe!
- Barley grits 1 Cup
- Water 3 cups
- Salt to taste
- Butter to taste
Rinse the cereal thoroughly in several waters. Bring the water to a boil and pour the cereal into it. Add salt to taste. Reduce the heat and simmer for 20 minutes, carefully stirring occasionally. Once ready, remove the porridge from heat and cover tightly with a lid. You can wrap her in a towel. The dish should infuse and thicken. Add butter to taste.
