Fats, fiber, carbohydrates, protein, superior in nutritional value to wheat.
Minerals and microelements: potassium, calcium, iron, copper, manganese, zinc, molybdenum, nickel, cobalt, strontium, iodine, bromine, phosphorus, vitamins A, D, E, PP, B vitamins.
Who would have thought that the famed barley can save allergic reactions from childhood, help to remove toxins and toxins from the body, and even get rid of excess weight. If you need to lose weight, eat more barley - the best source of vitamins. Thanks to the fiber contained in this cereal, the feeling of saturation will be more complete and lasting and will eliminate the need to suppress hunger with frequent, sometimes unconscious snacks.
Barley porridge
Very comfortable and fast breakfast. 60 g of barley flakes (you can add a pinch of salt) brew in 2 cups of boiling water. Pour the saucepan over the lid and keep it on a low heat until the liquid completely boils. Sprinkle with walnuts from above, add bananas, raisins, sprinkle with syrup.
Barley Granola
8 servings
Useful treat. Mix 250 g of barley flakes, 1 tbsp. natural brown sugar, 1/4 tsp. cinnamon, 2 tbsp. honey, 1 tbsp. olive oil, 1/4 tbsp. roasted sesame seeds, pinch of salt. Bake in the oven at 140C until the flakes are golden. Cool and add 200 g of dried fruit.
Barley Burrito
4-5 servings
Mexican snack with barley is the best source of vitamins. In 2 glasses of pearl barley (whole barley grains, peeled and ground), pour in 1/2 liter of boiling water in a medium-sized saucepan. Cover with a lid, transfer to a small fire and cook until the barley is soft and the liquid is absorbed. Mix with 130 grams of salsa (Mexican sauce). On the tortilla (thin Mexican flat cake from wheat or corn flour with spices, sold in supermarkets), put 3 tablespoons. overcooked beans, and 70 g of a mixture of pearl salsa. Top with fresh coriander, cheddar and thin strips of hala-peno (a kind of chili pepper). Fold the tortillas in the tubes and bake the seam down at a temperature of 180C 10-1 5 minutes.
By the way
To get rid of the smell that appears when cooking cabbage, even more strongly smelling products - wine, garlic or bacon are added to the water.
In ancient Rome, it was considered the main vegetable - perhaps, only cabbage can boast such an abundance of varieties. Useful and inexpensive, cabbage is suitable for any culinary treatment. Many of its varieties are available throughout the year.
Cabbage is the richest source of calcium, vitamins A and C, beta-carotene, iron and potassium, but we often underestimate it. Approximately 87% of people consider the smell of cooked cabbage (especially boiled) unpleasant. So you do not need to cook it - in the process of cooking, almost all the glucosinolates contained in the cabbage (a group of phytochemicals, a rare antioxidant) that have been studied in detail recently due to anti-cancer properties are lost.
It is decided: we will not cook.
Raw
From raw cabbage we get twice as many glucosinolates as from boiled.
Try it now
Add cabbage leaves to salads, sauces, cold soups. Put them in sandwiches instead of lettuce.
Parenaya
Prepared for a couple of cabbage does not lose useful elements.
Try it now
The steamed cabbage retains its texture and neutral odor for 5 minutes. Season with salt and pepper, mix with mashed potatoes or decorate a dish of lean meat.
Five-minute stifling in oil preserves glucosinolates and other useful elements in the same way as steaming.
Try it now
Add cabbage leaves in a saute of vegetables or lightly extinguish them separately in 1 teaspoon. olive oil.