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There is talk of a real barley boom: in recent years, the market demand for barley has grown exponentially. The question of the oldest cereal in the world - it should be emphasized - is not so much related to its medicinal properties, rather it is a reflection of a marked media propaganda: in any case, what really matters is that barley is increasingly present in the tables of the world population, is a useful food to preserve the well-being of the organism and is a source of beneficial properties, as well as being particularly pleasant to the taste.
Nutritional values
Compared to maize, the nutritional composition of barley is very similar, unlike, however, the greater quantity of protein (10.3% compared to 9.2% of maize) and the lower lipid quantity (1.4% in barley compared to 3.8% of maize). Carbohydrates amount to about 70%, while fibers are calculated at around 9%; the remaining 12% is water. 100 grams of pearl barley bring about 319 Kcal.
Among the mineral salts we cannot forget phosphorus (189mg / 100g of barley), potassium (120mg / 100g of product), magnesium (79mg), iron, calcium, silicon and zinc: for this reason, barley boasts remineralizing properties. In addition to mineral salts, barley contains a fair amount of vitamins, in particular vitamin E (tocopherols and tocotrienols) and of group B (B1, B2, B3); vitamins A and C are not present.
Active principles
Barley kernels, in addition to containing large amounts of proteins, starches, simple sugars, vitamins and dextrins, are also characterized by prolamines, such as edestine and ordeine.
The leaves and barley shoots, as well as containing also ordenine, also present gramine, another alkaloid molecule; tricin and lutonarin (glycosylated molecules with a flavonoid nature) and hemicellulose were also isolated in the leaves.
Betaglucan is a substance useful for slowing the absorption of carbohydrates from other foods: it is therefore used to lower blood sugar levels.
The beneficial properties of barley are in art also due to the presence of mucilage.
Property
Already Hippocrates, in his Writings, praised the barley for its medicinal properties: "[...] the decoction of barley was chosen among the food cereals in these acute diseases [...]. Quenching and easy to excretion, it does not involve astringency or bad agitation, nor does it swell the belly . "
Indeed, the benefits praised by Hippocrates do not deviate too much from reality; but we see more in detail the properties attributed to barley.
In the case of inflammation of the gastro-intestinal and urinary tract, barley acts as an anti-inflammatory and emollient, able to relieve gastric discomfort and relax intestinal walls; it is also useful for alleviating pancreatic and biliary disorders, as well as exercising a beneficial action against intestinal mucosa infections.
Due to the presence of fibers, barley is an excellent regulator of intestinal function, particularly indicated in cases of constipation and sluggish bowel (laxative-stimulating properties).
The +, used for gargling, is useful in case of inflammation of the oral cavity. Barley extract is also used to prepare candies against sore throats: not surprisingly, one of the most important properties of this cereal is to relieve inflammation of the oral cavity.
Indicated to promote digestion in children, the elderly and those who suffer from dyspepsia (digestive properties); similarly, the decoction of barley is indicated for states of convalescence and physical weakness.
Because of its richness in minerals, as we have seen, barley has a fairly good mineralizing action; phosphorus also stimulates intellectual capacity, acting in synergy with potassium, magnesium, iron and calcium, while silicon exerts a mild sedative activity.
Phosphorus also has its properties as a good remineralizer of bones.
In ancient times, the gold decoction was also recommended for compresses (topical application) against skin irritation and red eyes.
The administration of barley is also recommended for women who breast-feed their baby, due to its galactogenic capacity, useful, therefore, to promote milk production thanks to the regulation of estrogen production.
Recently, it has been observed that some substances isolated from barley (including tocotrienol) are able to inhibit the synthesis of bad cholesterol by the liver, thereby exerting their cholesterol-lowering properties.
For those who love coffee but must avoid it due to its exciting effect, the so-called barley coffee is recommended, without these properties.
