The nutritional value of highland barley. Many people know about highland barley wine but have never truly seen what highland barley looks like. So, what are the nutritional values of highland barley? Let me tell you about the nutritional value of highland barley.
The Nutritional Value of Highland Barley
1. Rich in β-Glucan
Highland barley is the crop with the highest β-glucan content among all cereal crops. According to tests, the average β-glucan content in highland barley is 6.57%, while the excellent variety Qingke 25 can reach 8.6%, which is 50 times the average content of wheat. β-glucan prevents colon cancer by reducing the contact between the intestinal mucosa and carcinogens and indirectly inhibiting carcinogenic microorganisms; it prevents cardiovascular diseases by lowering blood lipids and cholesterol synthesis; and it helps control blood sugar to prevent and treat diabetes. It also enhances the body's defense capabilities and regulates physiological rhythms.
2. Rich in Dietary Fiber
The total dietary fiber content of highland barley is 16%, of which insoluble dietary fiber is 9.68% and soluble dietary fiber is 6.37%. The former is 8 times that of wheat, and the latter is 15 times that of wheat. Dietary fiber has the excellent effects of cleansing the intestines, promoting bowel movements, and removing toxins from the body, acting as a scavenger for the human digestive system.
3. Rich in Amylopectin
The starch composition of highland barley is unique, generally containing 74-78% amylopectin. In recent years, the new variety Qingke 25, developed by the Academy of Agriculture and Animal Husbandry Sciences of the Tibet Autonomous Region, has an amylopectin content reaching or approaching 100%. Amylopectin contains a large amount of gelatinous mucus, which becomes weakly alkaline after heating and can inhibit excessive stomach acid. It can also provide relief and a barrier-protective effect on lesions.
4. Medicinal and Health Benefits
Highland barley has rich nutritional value and outstanding medicinal and health benefits. In the high-altitude, oxygen-scarce Qinghai-Tibet Plateau, why are there so many centenarians? This is inseparable from the regular consumption of highland barley and its outstanding medicinal and health functions.
Side Effects of Highland Barley
1. People with Digestive Issues.
People with digestive problems (such as gastric ulcers or duodenal ulcers) are not suitable to eat whole grains because these foods are relatively coarse and can cause pain by physically irritating the gastrointestinal tract. People who are prone to bloating will also feel uncomfortable if they eat too much.
2. People with Digestive System Diseases.
If you have cirrhosis with esophageal varices or a gastric ulcer, consuming large amounts of highland barley can easily cause rupture and bleeding of the varices or ulcer bleeding.
3. People with Anemia or Calcium Deficiency.
Grains are high in phytic acid and oxalic acid, which can inhibit the absorption of calcium, especially iron. Therefore, people with calcium deficiency or anemia need to be smarter about their consumption. For example, milk should not be eaten with whole grain rice to prevent the inability to absorb calcium.
4. Kidney Patients.
Kidney patients, on the contrary, need to eat refined white rice. Because whole grains have relatively high levels of protein, potassium, and phosphorus, consuming them as a staple food can easily lead to excessive intake, which the patient's body cannot tolerate.
5. Diabetics.
Diabetics need to control their starch intake. Even when eating whole grains, they must control the portion. Although whole grains, due to their high fiber content, help lower blood sugar and medical staff often encourage diabetics to eat them, once diabetes is complicated by kidney disease, they cannot eat mixed grain rice and must switch back to refined white rice. Many patients are very confused by this.