Barley, an Oldie but a Goodie ...
Barley may not be one of the currently ‘fashionable’ grains like quinoa or oats, but it has some impressive nutritional benefits.
Barley is actually one of the oldest consumed grains in the world. It was a staple grain for peasants during medieval times for centuries and today is still included in the diet of many European, African, and Middle Eastern nations.
Barley is very high in dietary fiber and has all the vitamins, minerals, antioxidants, and heart health properties as other grains. It provides a range of important vitamins and minerals such as selenium, B vitamins, copper, chromium, phosphorus, magnesium, and niacin to name a few.
Compared to other grains, barley is lower in fat and calories, but higher in fiber and certain trace minerals. For example a one-cup serving of cooked barley has fewer calories but more fiber than an equal serving of quinoa, brown rice, amaranth, sorghum, millet or wild rice.
To get the most nutritional benefit from barley, soak and sprout hulled uncooked barley grains. Sprouting whole grains helps to unleash their nutrients, so that the body can actually absorb and use the various vitamins and minerals found within the grain.