Barley whole grains are categorized as 'minor cereals' due to the fact that people do not consume it as frequently as they eat 'major cereals' such as wheat, corn, rice and even oat.
Barley is probably the least understood of these small grains and has been largely ignored by major cereal companies and consumers alike even though barley has many desirable attributes.
But nutrition experts draw attention that this 'minor' whole grain should be consumed on a larger scale because they are very beneficial for human health.
Almost 20 years ago, a strong case was made for barley foods based in research showing health benefits and suitability for barley inclusion in food products.
It is generally accepted that diet rich in whole grains provide protection against hypertension, stroke, cardiovascular disease and type 2 diabetes.
Barley noted for their content of soluble fiber, which acts to alleviate and prevent these chronic disease.
Since that time, there have been minor changes increased usage of barley as a food largely through the efforts and increased awareness of barley by cereal scientist, nutritionists and grower supported organization.
On the other hand, consumers can greatly benefit from a regular intake of whole grains because this natural food is very rich in fibers, essential minerals (magnesium, potassium, selenium, manganese, iron, copper etc), B complex of vitamins and many other micronutrients.
Some barley varieties contain a high proportion of amylose in the starch that converts into resistant starch, a beneficial component for intestinal health.
Barley has a wide diversity of genotypes with large variations in polysaccharide content and compositions as well as amounts and solubility of phenolics with possible antioxidants properties.
Barley cereals for health
