Barley porridge: health benefits and harms

Barley porridge is one of the most healthy dishes of Russian cuisine. Unfortunately, due to the fact that this dish was not cooked correctly in school and army canteens, the reputation of porridge turned out to be spoiled. But in fact, pearl barley is very useful, and if it is cooked correctly by choosing high-quality cereals, it is also very tasty.

What grain is barley made from?

Not everyone knows that pearl barley is made from their barley, which in itself is the best source of nutrients needed by the body - even compared to wheat. In the food industry, both whole and crushed cereals are obtained from barley. There is another product of its processing - it is barley groats, crushed and well-digested. But do not confuse it with pearl barley, as these are fundamentally different products.

For the production of pearl barley from barley grain, you need to remove bran, that is, the top layer. The remaining grain is ground and polished. This allows you to save in it a significant amount of minerals and vitamins, as well as amino acids, which are responsible for maintaining youth, the normal functioning of the body as a whole.

Types of pearl barley

Currently, manufacturers continue to produce pearl barley, which meets the standards of Soviet commodity science. Then it was customary to sort by size, and each type was assigned a specific number. For example:

1. Cereals No. 1 and No. 2 are distinguished by large grains, which are oval in shape, and a dark longitudinal groove, characteristic of untreated barley grain, runs in the center.
2. Cereals No. 3, No. 4 and No. 5 are varieties with small grains that differ in spherical shape.

In everyday life, however, many use the classification that developed at the beginning of the twentieth century. Then the largest grains were called ordinary, then in the order of decreasing size went "Dutch" and "semi-Dutch." And the smallest groats were called "royal", that is, "royal", because in those days it was valued the most.

Today, the outlook on proper nutrition has changed, and for those who monitor their health and figure, the most valuable is just ordinary cereal with large grains. This polished grain, it contains more fiber and is considered the most dietary, although it has to be cooked the longest.

At the same time, the Dutchwoman is completely freed from bran, and then the grain is given a round shape. This cereal is cooked much faster, but it contains more carbohydrates, it has a higher glycemic index, so it is not recommended to choose it with diabetes.

Composition and calorie content

The energy value of pearl barley cooked in water is only 110 kcal per 100 g of product. Of course, when cooking in milk, it will be significantly higher.

Scientific studies have proven that pearl barley contains significantly more fiber than those made from wheat. The proteins included in its composition have a greater nutritional value than wheat. It was also found that barley contains natural antibacterial substances, the properties of which will be discussed below.

Barley porridge contains:

1. Vitamins of groups B, D, PP, as well as vitamins A and E, which are antioxidants. In general, such a set provides anti-inflammatory action to barley.It also has beneficial effects on metabolism, blood circulation, the nervous system, etc.
2. Triglyceride and tocotrienol are two substances that can significantly lower the level of "bad" cholesterol in the blood.
3. A whole set of macro- and microelements, including not only zinc with its anti-inflammatory properties, or phosphorus, which is responsible for cognitive abilities, but also rarer components like molybdenum, chromium, cobalt, etc.
4. Selenium - in terms of its content, pearl barley surpasses even rice, and this element is not destroyed even during heat treatment.
5. Hordecin is a natural antibiotic and antifungal.

The lysine amino acid contained in pearl barley deserves special mention. It has an antiviral effect, but studies have shown that it also destroys microbes, including those that cause acute respiratory infections, so barley can be considered an excellent anti-cold remedy.

Why pearl barley is useful

General benefit

The benefits of pearl barley are due to its unique chemical composition. Thanks to all the substances described above, barley:

• provides the body with essential amino acids;
• possesses anti-inflammatory properties;
• helps to remove toxins from the body;
• improves the condition of teeth and bones;
• prevents the formation of fatty deposits;
• It has a slight diuretic effect, which allows you to eliminate puffiness.

In the old days, this porridge was used to treat various diseases. Modern medicine recognizes its benefits, primarily in dietary nutrition for various diseases of the liver and gastrointestinal tract. Strongly boiled porridge, like mucous soups and decoctions made from this cereal, have enveloping properties.

For women

Barley porridge for women is useful in that it contains many useful substances, but at the same time it has low energy value, which allows you to reduce weight with proper use. In addition, barley contains amino acids, which are responsible for the firmness and elasticity of the skin. In particular, this is the amino acid lysine already mentioned above, which is also responsible for the production of collagen - it is it that ensures youthful skin.

Vitamin D contained in pearl barley strengthens bones, which is especially important for women during menopause, as osteoporosis can develop at this time.

For men

As you know, representatives of the stronger sex are more likely to suffer from diseases of the cardiovascular system than women. That is why it is useful for them to include pearl barley in the diet, as it contains substances that strengthen the cardiovascular system and help lower bad cholesterol.

Speaking about the benefits of pearl barley for men, it should be noted that one serving contains half the daily dose of selenium - a substance necessary for the health of the prostate gland. That is, the inclusion of this porridge in the diet can serve as a prevention of prostatitis and erectile dysfunction, from which many members of the stronger sex suffer today.

During pregnancy

Barley during pregnancy is very useful. And this statement is justified by many factors:

1. Fiber has a positive effect on the digestion process, it helps to remove toxins from the body in a natural way, without resorting to medications.
2. Phosphorus contained in the cereal accelerates the metabolism, helps maintain normal weight, it is also necessary for the formation of the skeleton of the fetus.
3. B vitamins participate in metabolic processes and normalize the nervous system, they also help in the synthesis of hemoglobin, without which the normal process of blood circulation and oxygen saturation of the body is impossible.
4. Vitamin D is needed to strengthen teeth and bones, which is very important, since a large amount of calcium is spent on the formation of fetal bones from the body of a future mother.
5. Vitamin E strengthens the immune system and improves blood circulation, and it is also an antioxidant that gives the skin elasticity and helps to avoid stretch marks.

Finally, barley can reduce the level of "bad" cholesterol in the blood, has a beneficial effect on the cardiovascular system (and the heart is forced to cope with a double load during pregnancy due to increased blood volume).

In addition, barley has a diuretic effect, albeit weak. This helps to remove fluid from the body and avoid swelling.

There are no particular restrictions on the use of barley during pregnancy. Unless you should remember that doctors recommend consuming it in the morning or at lunch, and during dinner, include more light sour-milk products in the menu.

When breastfeeding

During pregnancy, a woman inevitably gains excess weight. In the postpartum period, she tries to get rid of him, and in this matter pearl barley will be an ideal assistant. After all, it provides a complete set of nutrients despite the fact that it has low energy value. This means that a young mother can give her baby healthy breast milk containing all the vitamins he needs, without completely recovering from it.

Barley porridge, among other things, normalizes digestion and helps prevent constipation, which many young mothers encounter in the postpartum period. It has anti-inflammatory properties, which is very useful if during pregnancy a woman is faced with kidney or bladder disease. And the composition of this cereal includes natural antifungal substances that can prevent the development of thrush, which is also very important in the postpartum period.

A decoction of pearl barley, which is formed during its preparation, contains substances that may not even increase the amount of milk, but at the same time facilitate the flow and release of milk, which allows for the establishment of breastfeeding.

For kids

For many babies, porridge is one of the first dishes that they receive as complementary foods. However, they begin to get acquainted with such products with gluten-free cereals, and barley is not one of them, since this cereal still contains gluten. For children under the age of 1.5–2 years, porridge from barley is not given at all. Then, for another year, a child can only be offered a well-digesting barley porridge, since it is better digested. If there was no allergic reaction to it, and the baby does not have gluten intolerance, then from the age of three he can be given pearl barley.

This cereal is useful to the child in that it contains a lot of fiber, vitamins and minerals, which are necessary for the proper development of the child's body. Moreover, children who get porridge from uncrushed cereals, that is, classic pearl barley, grow faster. After all, the substances contained in it improve the synthesis of growth hormone, which is responsible for the growth and physical development of the child.

The benefits of pearl barley for weight loss

Barley porridge is considered a very useful dietary product. Its benefits for people who want to lose weight are beyond doubt. Moreover, there are several options for a diet based on barley, because this porridge helps to lose weight and at the same time supplies the body with all the nutrients it needs. By the content of vitamins, it is close to buckwheat, but at the same time the body assimilates it rather slowly, which allows it to maintain a feeling of satiety for longer. This can be considered an important advantage also because even from a purely psychological point of view such a diet is easier to maintain.

Choosing the right diet option depends on how seriously a person is configured. Some better withstand longer, but less strict diets, others prefer the opposite option - strict express diets for several days.

A more gentle version of the diet on barley porridge is designed for a week. 550-600 g of pearl barley porridge, well boiled, can be eaten per day so as not to complicate the work of the digestive tract. Croup must certainly be cooked in water. The total amount of product is divided into three meals.In the morning, barley porridge is prepared with the addition of dried fruits - dried apricots, figs or prunes (but not caloric raisins). For lunch, you can add a small piece of boiled chicken or turkey meat to the porridge. To improve digestion, a salad made with fresh seasonal vegetables is also recommended. In the evening, a cup of porridge will be supplemented by a glass of low-fat kefir. In total, such a diet is designed for 7 days, and during this time you can get rid of 4-5 kg ​​of excess weight.

There is an option for a more strict mono-diet. The same day you can eat the same 500-600 g of pearl barley porridge boiled in water without adding salt, only this amount is divided into 5 portions, so that it is enough for the whole day. An hour before bedtime, you can drink a glass of kefir. The diet is designed for 3 days. But even such a short diet can not be maintained by everyone, since it is indeed very strict. To make it easier, you can add 1 sour apple or some berries like cranberries or lingonberries to porridge during the day. During these 3 days, you can also get rid of 4-5 kg. A diet is good in that it allows you to quickly get in shape, for example, before some important event. And at the same time, it does not require the acquisition of expensive products or the ability to cook some kind of complex dishes.

Barley porridge in medicine

Modern medicine considers pearl barley a useful product. However, it should be understood that not with all diseases it is equally useful. In addition, there are certain rules that must be followed when using the product.

With diabetes

The glycemic index of pearl barley porridge, cooked on water, is only 20-30 units, so it can safely be included in the diet of people suffering from diabetes. However, cereals cooked in milk are not recommended for them, since the glycemic index of the dish in this case is much higher - 60–70 units.

It should be noted that barley helps more with type 2 diabetes. Its regular use even helps prevent this disease - given the fact that there is a direct correlation between obesity and the risk of developing diabetes.

Pearl barley for diabetics can be consumed in the form of crumbly, and in the form of viscous porridge. It is allowed to add it to dietary soups. You can eat no more than 150-200 g of barley per day. If this amount is exceeded, the risk of flatulence, dyspepsia increases, digestion may be impaired in general, and generally diabetics should not be overeating in any case.

With pancreatitis

In acute pancreatitis, therapeutic fasting and a very strict diet are indicated. Barley is included in the diet only in the chronic form of the disease, if it is already in remission. And at the same time you need to know how to cook it so that there are no unpleasant consequences.

The fact is that barley has a very large load on the pancreas. To facilitate the work of this body, porridge must be very digested. To do this, take not too large pearl barley (1 cup), at least 2-3 times thoroughly washed with hot water. Then the specified amount of cereal is poured with 1 liter of water or low-fat kefir and left for 8 hours to soak. It’s best to do it at night. In the morning, the liquid is drained, the already slightly steamed cereal is poured with hot boiled water in a ratio of 1: 3 and the porridge is cooked for 5-6 hours. At the same time, it is not necessary to stir it. It is best to cook it in the oven or in a water bath.

With pancreatitis, you can’t eat hot dishes, you need to wait until the porridge cools down. It should be warm, but not cold, because when completely cooled, it will lose both the correct consistency and taste.

With gastritis

In the acute form of gastritis, pearl barley is prohibited. But with a chronic form, you can eat mucous soups cooked from pearl barley.You can also eat heavily boiled porridge prepared as described above.

In addition, a decoction is prepared from pearl barley, which envelops the mucous membranes and eliminates inflammatory processes. For 100 g of barley, you need 1 liter of boiled water. First, pour the cereal with water, then stand for at least 5-6 hours, after that the porridge is brought to a boil and cooked on the stove for 15 minutes. Then remove the pan from the heat, insist porridge for half an hour, then filter. The remaining cereals can then be cooked so that a viscous porridge is obtained. But strained broth is used for medicinal purposes - it is taken in 50 ml twice a day. The duration of treatment is at least two weeks. Of course, it is recommended to consult a doctor first.

For the intestines

In diseases of the intestine, including those accompanied by inflammatory changes in the mucous membranes, the most sparing diet is prescribed. In the acute period, barley is not included in such a diet, since it contains a rather large amount of fiber, due to which intestinal motility increases, and the load on this organ as a whole increases. But in the chronic form and state of remission, pearl barley porridge can and should be included in the diet, but only prepared from well-boiled cereals - the recipe is used the same as with pancreatitis.

There is another important limitation. If a person has gluten intolerance, then pearl barley is forbidden for such a disease, since it will only increase intestinal problems, cause stool disorders, etc.

For constipation

As a rule, barley porridge is recommended as a remedy for constipation, since it contains a large amount of fiber, which increases intestinal motility and softens stool. Even if constipation is accompanied by hemorrhoids, pearl barley is considered an excellent laxative. But you only need to cook it according to the diet recipe described above. Improvement occurs even after a single use of this dish. But for a stable effect, it must be included in the diet on a regular basis.

With gout

This disease is caused by a violation of salt metabolism. Therefore, clinical nutrition provides for the rejection of foods rich in purines - they become the culprits of the accumulation of uric acid. Pearl barley does not contain purines, does not affect salt metabolism, therefore it is allowed for gout. Moreover, pearl barley as a whole improves metabolic processes and relieves inflammation (and this disease is characterized by just severe pain caused by inflammatory diseases in certain joints).

Harm and contraindications

There is a category of people for whom barley porridge is strictly prohibited. These are mainly those who suffer from gluten intolerance - and in the croup of this protein contains quite a lot. They talked about celiac disease, that is, gluten intolerance relatively recently, it is detected quite quickly in children, but many adults do not even realize that they have gluten intolerance. However, it can be recognized by the presence of the following symptoms - flatulence, bloating, diarrhea, if all these phenomena occur after eating pearl barley. If you do not take measures, then over time, celiac disease can cause muscular dystrophy and impaired cognitive abilities. So in the presence of the listed symptoms, barley should be discarded.

However, insufficiently boiled croup can also cause irritation of the gastric mucosa, flatulence, diarrhea, or vice versa - constipation. So you still need to make sure that the porridge is cooked correctly.

Barley is contraindicated in acute forms of diseases of the digestive tract and liver.In such cases, it is usually replaced with rice or oatmeal.

How to choose and store pearl barley

Choosing pearl barley is basically easy. Even with a visual inspection, you can understand how high quality the product is.

1. A good cereal should have a white or yellowish tint, but not brown. At the same time, it is better to buy the product in a transparent package, so that it is noticeable whether it contains impurities or not.
2. The packaging must be airtight, otherwise it will not be possible to preserve the product, and the cereal may acquire a rancid taste and lose all its useful qualities.

As for the different types of cereals, you need to understand that the dishes from them are different, which must be taken into account when choosing.

Large pearl barley (the above-mentioned No. 1 and No. 2) is recommended for use in the preparation of crumbly cereals and soups. Especially good with it are pickle and mushroom soups. Casseroles, viscous cereals (after all, it is well boiled), as well as vegetarian cutlets are prepared from small barley.

Like any other cereal, barley should be stored in a dark and dry place. It is impossible for the sun to fall on it, since the grain still contains some fats, and in the light they are oxidized. And it is clear that cereals should not absorb moisture - it just goes bad. It should be stored at room temperature. It is undesirable to keep it in a plastic bowl, and it should not be in a plastic bag for a long time. The best option is a glass or ceramic jar with a tight-fitting lid.

Pearl barley can be stored for a long time, even longer than cereals from wheat or oats, so it can be bought with a margin. Subject to all storage rules, it can stand for a year and a half without spoiling, while millet and oatmeal are not stored for more than 9-10 months.

How to cook pearl barley porridge: recipes

Regardless of which recipe will be selected in the end, pearl barley must first be boiled. To do this, it must be properly prepared. The grain must be sorted and washed thoroughly to remove starchy compounds. But this is not limited to preparation. First, the grain is soaked in cold water. If we are talking about large varieties, then you need to leave them for 10-12 hours, small ones can get wet and faster. At the same time, the ratio of cereal to water should be 1: 5, this is the golden ratio - a glass of cereal per 1 liter of water.

If everything was done correctly, porridge can be cooked quickly enough. There are different ways to cook it. Barley porridge can be boiled in water, in meat or vegetable broth, as well as in milk.

Ready pearl barley porridge is served with fish, meat, mushrooms, and vegetable salads. Sometimes it’s enough just to cook the barley and season it with finely chopped and slightly fried onions, although this is not a dietary option. In the post, pearl barley porridge can be served with chopped nuts, poppy seeds, prunes, dried apricots, and honey can be used for dressing.

On the water

The cereal is soaked as described above. In the morning, the water is drained, the grain can be washed again, and then pour fresh boiled water in a ratio of 1: 3. It is best to cook porridge in a cauldron. It can be put in the oven, and so it will turn out more delicious and crumbly. Modern types of pearl barley are usually boiled for 1-2 hours. All this time, she should stand under the lid, it does not need to be mixed. Ready porridge should have a beautiful beige shade. Before serving, add a little butter. If you wish, you can add fat cream instead to get a more delicate taste.

In milk

Porridge made with milk cannot be called a diet dish, but it is still healthy. Soak cereals in the manner described above. In the morning, the water in which the barley stood was drained.In the meantime, take nonfat milk and heat it to 40 degrees. The ratio in this case is 1:10. That is, for 200 g of barley, you need to take 2 liters of milk. Pour the cereal with milk, bring the porridge to a boil and cook for 5-6 minutes, without covering. It is necessary to ensure that milk does not burn. Then the pan is removed from the heat and then porridge is cooked in a water bath - so in the ordinary kitchen you can recreate the same conditions as in a traditional Russian oven. You don’t need to mix porridge all this time. As a result, it can take 5-6 hours, but the taste of the dish will be very delicate.

In a slow cooker

Preparing barley in a slow cooker is easy. To do this, take 1 cup of cereal in 3 cups of water, salt is added to taste. After pouring the cereal and pouring water into the bowl of the multicooker, set the mode "Extinguishing" or "Pilaf" depending on the model. If the cereal is soaked previously for a long time, then it will be prepared within an hour. But after that, it is still not taken out of the multicooker for 5-10 minutes so that it can be reproached.

With meat

Barley porridge goes well with different types of meat, including pork. You can cook it like this: for 150 g of pearl barley, take 100 g of lean pork, 2 cloves of garlic, 1 onion, 0.5 l of vegetable broth. Pearl barley is soaked in water for 6 hours and boiled until half cooked. Chop the onion and garlic, then lightly fry in a pan, add sliced ​​meat and also lightly fry. Then they add pearl barley porridge, mix it so that it is saturated with oil, add vegetable broth and cook under a closed lid for at least another 40 minutes over low heat until the barley is soft. Ready porridge can be sprinkled with grated Parmesan.

With vegetables

Barley porridge can be cooked with any vegetables, for example, with tomatoes, with green beans, with pumpkin, etc. For example, you can use the following recipe: for 1 cup of small pearl barley, which is cooked quickly, take 1 sweet pepper, 200 g of fresh or sun-dried tomatoes (seasonally), 100 g of green beans and the same amount of green peas, 400 ml of water, one onion, pepper, salt, oil - to taste.

Finely chop the onion and lightly fry, then add chopped tomatoes, diced peppers, beans and peas to it, stew for some time over low heat. Then pre-soaked groats are added, poured with water, salted, mixed and brought to a boil. Stew until cereal is cooked under a closed lid over low heat.

With mushrooms

Barley porridge with mushrooms - a traditional dish of Russian cuisine. Most often, dried porcini mushrooms are taken for its preparation. But it can be cooked with chanterelles, and in modern conditions mushrooms are often used.

To make porridge you will need: 1 cup of pearl barley, a handful of dried porcini mushrooms, 1 carrot, 2 medium-sized onions, 2 tomatoes, salt to taste.

It should be noted that the mushrooms and cereals for this dish are soaked in different dishes. At the same time, it is enough to hold the mushrooms in water for 2 hours, and pearl barley, depending on its type, from 5 to 8 hours. Porridge is cooked separately. After about an hour, finely chopped mushrooms are added to it, from which water is previously drained. When the porridge boils, carefully remove the foam. Meanwhile, onions and carrots are peeled and cut in the usual way, peeled off the tomatoes (for this it is easier to pour them with boiling water) and cut into cubes. Onions and carrots are slightly fried, add tomatoes and stew a little. When the porridge is almost ready, spread the vegetables on top and keep on low heat with the lid closed for another 5-10 minutes.

Can dogs be given barley porridge

Although some cereals can be given to dogs in order to replenish the reserves of vitamins and minerals, barley is not one of the allowed foods. This porridge should not be given to dogs. Interestingly, the reason for this is a large amount of fiber.For the human body, this is rather an advantage. But in dogs, barley can cause an allergic reaction and severe diarrhea. At the same time, such porridge, even boiled, is digested by the animal organism poorly.

Interesting Barley Facts

For a long time pearl barley was called somewhat contemptuously peasant rice (and in later times it was explicitly called “shrapnel”, since poorly cooked porridge contributes to increased gas formation). But in fact, in ancient times this dish was also found on the tables of aristocrats. For example, Tsar Peter I was very fond of pearl barley. It is believed that it was with his light hand that this dish appeared in the army diet.

True, in those days, the grain was soaked in cold water for 10-12 hours to get a delicious crumbly porridge. But the rhythm of life gradually accelerated, long preliminary soaking was quickly forgotten, and most of the barley was remembered solely as a slimy, somewhat rubberized gruel that was fed in pioneer camps and army canteens. It is interesting that today in the Russian army they practically abandoned traditional pearl barley, replacing it with more expensive types - rice and buckwheat. However, it is still used to make soups and casseroles. The fact is that barley contains phytohormones - that is, hormone-like substances resembling estrogens in their action. If you include it in the diet from time to time, this will not affect the hormonal background. However, the predominance of pearl barley in the early 1990s in the army menu negatively affected health - this was the conclusion of doctors.

By the way, not only Peter I loved porridge from barley. It was also served at the table of the last Russian emperor Nicholas II. However, some sources say that the emperor’s love for this porridge, as well as serving it to the festive table, is nothing more than a beautiful legend. And the last Russian Tsar preferred dishes of English and French cuisine, even simple ones.

Legend claims that Hippocrates recognized the benefits of pearl barley. However, most likely, this is just about barley grain, because according to modern technologies porridge was not produced then, and no one would have to engage in repeated sifting and polishing of grain. But barley in the ancient world was respected, and he was included in the diet of Roman gladiators to provide them with strength and endurance.

There is also a legend that the name “pearl barley” arose allegedly due to the fact that barley grains reminded people of pearls. However, linguists usually disagree with this theory. And more plausible is such an explanation - the name arose only in the 19th century, when they wanted to ennoble the traditional product. However, if the peasants in the Middle Ages knew about pearl barley as much as scientists know today, they would probably call this porridge porridge.

Photo of pearl barley porridge