Ideal in soups, stews, salads, as porridge, as an ingredient in yeast cakes or as dinner accessories instead of rice / pasta.
Whole barley groats consist of barley grains where the outer shell parts have been removed. Thus, the core of the barley grain is left (approx. 50% of the grain components). The outer shell of the barley grain is very hard and uncomfortable to eat, so this is removed. Whole barley groats can be used as an ingredient in yeast baking but should then be soaked before use, preferably overnight in lukewarm water. Barley groats are also used in soups and puddings.
Barley is one of the world's most important grains and probably the first grain that humans began to cultivate. Barley, like oats, has a higher content of soluble fiber, especially beta-glucan. High intake of beta-glucan from barley can cause lower levels of cholesterol in the blood. It has then also been proven that high intake of barley has a preventive effect on cardiovascular disease. Beta-glucan can regulate blood sugar levels, which is beneficial for diabetics and for preventing diabetes.
Allergens : GLUTEN
Nutritional content Per 100 grams
Energy: 1381 kj Calories: 326 kcal Fat: 1.1 g Saturated fat: 0.2 g Monounsaturated fat: 0.1 g Polyunsaturated fat: 0.5 g Carbohydrates: 65.4 g Sugars: 0.8 g Dietary fiber: 7.6 g Protein: 9.9 g Salt: 0 g
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