Reconsideration of Barley in Human Food From the Aspect of Digestive Fiber Content
Barley belongs to the genus Hordeum and can be considered one of the oldest cultivated plants, its cultivation being mentioned in the Bible. In human nutrition, barley is used in the form of flakes, sprouts, green juice, pasta, tortillas, puddings or various pastry products. Grains of barley grains (Hordeum vulgare L.) are a valuable source of β-glucan, and its incorporation into products on cereal base also contributes to the intake of other bioactive compounds, such as phenolic compounds. One of the most complex and complete combination of minerals and vitamins develops in young green barley plants. Regular consumption of hulless barley contributes on maintaining cholesterol at a normal level, beneficial in preventing certain types of cancer such as colon cancer and also in preventing diabetes by regulating glucose and insulin. Green barley is recommended in naturist medicine for the treatment of more than 40 conditions, from cancer, digestive, pulmonary, circulatory and serious nervous diseases. Green barley should not be missing from the diet of people with various health conditions and not only that.