What is pearl barley made of?

Not everyone knows about what pearl barley is made from, and subsequently gets to our table. That's why we decided to dedicate this article to this difficult topic.

General information

Before you tell us about how and from what pearl barley is made, it is necessary to tell what the given product is.

Perlovka is a whole seed that has passedprimary rollback, as a result of which the awn (that is bran) was partially removed from it. This product is most often used for soups, cereals or various fillings.

Choosing cereals for cooking delicious homedishes, the eye often comes across a product such as "Dutch". This is a whole grain, which was rolled up to a spherical shape, completely cleared of the awn. It should be specially noted that thanks to such careful processing, this product is brewed very quickly, and the porridge from it turns out to be more delicate and tasty than from the usual barley.

What is pearl barley made of?

Few people know, but pearl barley representsa product that is produced from a cereal plant, such as barley. About two varieties of this cereal, we told a little higher. However, it should be noted that there is a third. This is barley. It is obtained by careful grinding of pearl barley.

As a rule, this product is used for making tasty, nutritious and nutritious cereals.

Historical reference

Now you know how and from what pearl barley is made. It is obtained by grinding such cereals as barley.

The first mention of this product is found inThe Bible. As is known, in the old days porridge made on the basis of the mentioned cereal was prepared only for noble persons. For the royal table, carefully ground grains were soaked for a long time, and then boiled in a large cauldron and stoked in an oven. Before serving for dinner, this dish must be filled with high-fat cream. Subsequently, the pearl barley, or rather the dishes from it, firmly entered the everyday soldier's menu.

What useful properties does it have?

Telling in detail about that, from what pearl barleyit is impossible to bypass the side of its useful properties. As you know, this product is very rich in amino acids. It contains a large amount of lysine, which takes a direct part in the formation of collagen and contributes to a marked slowdown in the appearance of age-related wrinkles. That is why creams and masks based on such an ingredient help to keep the skin smooth and very elastic for many years.

It should also be noted that the pearl barley is richmicroelements and vitamins. It contains a lot of iron, potassium and calcium. Also present the following elements: manganese, copper, molybdenum, zinc, cobalt, chromium, strontium, bromine, iodine and phosphorous. In addition, as oats, barley rich in vitamins E, A, B group, D and PP. It should also be noted that this product outperforms all known wheat by the amount of fiber.

Contraindications for use

How and what pearl barley is made of, we found out. However, it should be said about what this product has contraindications.

So, the pearl bar is not recommended regularlyuse it for pregnant women, since it contains a lot of gluten, which can adversely affect the baby's future. Also, cereal from the presented cereals often causes increased gas production. In connection with this abuse it is not worth those who have diseases of the digestive tract, and also there are constipations.

In representatives of the stronger sex, excessive consumption of pearl barley can cause a noticeable decrease in libido.

Pearl barley: how to make for lunch?

Before cooking this product, it should be noted thatit is prepared for 40-90 minutes. This difference in the gap is associated with the preliminary treatment of cereals. If you soaked it in water and left it all night, then for its softness, you will need 40 minutes of continuous heat treatment. If you did not manage to do this process, then a dry barley should be cooked for about an hour and a half, or even more.

One can not help saying that during the cooking of croup grows in volume about 6 times. It is recommended to cook it in slightly salted water. And the ratio of these components should be 1: 3.

Even after a long heat treatment, pearl barley turns out to be crumbly, and the yards of the groats retain their forms.