Barley porridge is a delicious representative of traditional Russian cuisine. They say that it was she who gave strength to the heroes of the times of Russia, and later to the Russian army (thanks to Peter the Great, who accustomed the army to this porridge). It was she who was served to the guests at the celebration of the coronation of Nicholas II. So what makes this product so popular over the centuries?
What is barley porridge
Probably, in childhood, many of us thought about what barley porridge is made of. And they make it from the same as pearl barley – from barley. But if barley is whole grains of barley, polished from the top layer, then barley groats are “unpolished”, but crushed barley. It would seem, in addition to appearance, there is no difference between pearl barley and barley groats. But there are still differences: both in taste and in chemical composition. In particular, the cell tastes more tender and contains more fiber.
Barley is one of the oldest cereals growing on our planet. In addition, this is the most unpretentious grain, which needs less time to ripen than other cereals. Like wheat, this culture existed on Earth 11 thousand years ago. And some data indicate that the “cultivated” barley was 17 thousand years ago.
Researchers found that in those days, barley spread from Tibet to Crete, and archaeologists found the oldest grain samples in Jordan. The remains of this cereal were found in the pyramids of the Egyptian pharaohs, as well as in the pile housing of the Neolithic and Bronze Age. Most likely, this culture entered the territory of Russia from the Caucasus or Siberia.
In ancient times, barley grains were used to determine length and weight. By weight, five pure grains is an Arabic carat (0,2232 g), and three in length is an English inch (2,54 cm).
Barley groats, like many others, are usually divided into numbers, given the size of the seeds. There are three numbers: first, second and third. But in packing bags with cereals, a mixture from different numbers usually gets. But this porridge is not divided into varieties.
Nutritional characteristics
Barley groats have long been known as one of the most useful. And I must say, deservedly. It, as indeed in most cereals, contains a huge amount of B vitamins, as well as vitamins A, D, E, potassium, calcium, iodine, magnesium, iron, copper, zinc, silicon, chromium and many other useful elements from the table Mendeleev.
In addition, barley grains are an excellent source of protein (almost 10 g per 100 g of raw cereal), which is superior to wheat proteins in its biological value. In addition, at least 5 percent of the total composition of barley porridge is fiber. Well, do not forget about the healthy fats and carbohydrates contained in porridge. A portion of the finished porridge is an excellent source of energy: 100 g of raw product contains more than 300 kcal, but 100 g of porridge prepared without butter and milk is only 75 kcal.
Useful Properties
Since ancient times, barley products have been talked about as natural cures for colds and gastrointestinal diseases. They were used when it was necessary to relieve spasms or cure inflammation. And the Persian doctor and philosopher of the Middle Ages Avicenna was convinced that barley groats help free the body from toxins, toxins and allergies.
During our experiments, scientists of our era found that barley grain contains the antibiotic hordecin, which treats fungi, including candidiasis.
Phosphorus, which is a lot in the cell, is useful for maintaining proper metabolism. Despite the high calorie content, with moderate consumption, barley groats contribute to weight loss. The product contains substances that accelerate the breakdown of fats, and also the cell prevents the accumulation of new subcutaneous fat deposits. In addition, fiber (a soluble version of dietary fiber) helps to cleanse the body of toxins, has a beneficial effect on blood vessels and heart.
The finished cell has an enveloping effect, making it one of the recommended products for people with gastritis and gastrointestinal ulcers. Porridge and decoction from it are useful for inflammation of the intestines or stomach. After surgery, the croup will help restore strength.
It’s good to use this product to improve blood vessels, improve blood circulation and brain function. Barley porridge is recommended to be included in the menu for people suffering from hypertension, diseases of the kidneys, urinary tract, gall bladder or liver. Dishes from the cell well remove the manifestations of allergies, diarrhea. They are useful for anemia and visual impairment.
Barley porridge also refers to foods that are good for the heart and blood vessels. It lowers cholesterol, prevents the formation of atherosclerotic plaques, strengthens blood vessels.
This cereal also has a beneficial effect on the hormonal background of the body, more precisely regulates the endocrine system, helps the thyroid gland and adrenal glands to produce the necessary hormones for the human body in adequate quantities. And even with a bad mood and a tendency to depression of the cell – this is what, as they say, the doctor prescribed. The special chemical composition of porridge stimulates the production of hormones responsible for improving mood.
Rich in vitamins of group B cells – an excellent product to maintain the youth of the body, improve the condition of the skin, nails, hair. The amino acids contained in barley proteins contribute to the production of collagen in the body, and it is known to be the main enemy of wrinkles, saggy skin, sagging body. And also, according to some scientists, a cell is necessary to protect the body from malignant degeneration of cells.
Use in folk medicine
Barley and cereals from it for many centuries, were the basic products in Russia. And of course, in those days, people noticed that eating cereal dishes improves health. Traditional healers have developed many cell-based prescriptions.
A decoction of cereals is popularly known as a diuretic and anti-inflammatory agent. It was used for constipation, arthritis, obesity, breast diseases, hemorrhoids and diabetes. Even today, herbalists advise drinking barley broth with a strong cough and to prevent urolithiasis. Prepare a tool from 1 tablespoon of porridge and a glass of water. Boil a quarter of an hour, and then insist 5 hours.
Semi-cooked cereals, still hot, were wrapped in a piece of cloth and applied to the chest. In this way, our great-grandmothers treated cough in children and adults. The same compresses were applied to the inflamed joints.
Benefits for weight loss
As already mentioned, barley porridge is useful for weight loss. It can be used as a main dish, without making significant changes to the usual diet. And you can resort to more radical weight loss by excluding everything from the menu for a week, except for yogurt, kefir, fruits, vegetables (non-starchy), freshly squeezed juices and tea. From vegetables, you can prepare dietary soups, but do not abuse salt and spices. But the cell should be prepared according to a special recipe – without oil, salt and other spices. Pour 900 g of barley groats in 500 ml of boiling water and cook to a thick consistency. Then wrap with a terry towel and leave warm for 40 minutes. The second option for preparing cereal for the diet is with a thermos. In this case, raw cereals and boiling water are taken in a ratio of 1: 2 and insisted overnight.
Menus for weekly diets make up a list of allowed foods. Here is an example of food for one day: for breakfast, kefir, banana and porridge are suitable, in which you can add a little honey. For lunch, it would be nice to make a salad of fresh vegetables seasoned with a small amount of olive oil or lemon juice. In addition to the lunch menu include a portion of porridge and vegetarian soup. As a snack, a green apple or orange is suitable, and for dinner – boxes with low-fat kefir.
This is a very satisfying diet, so it is tolerated quite easily. Meanwhile, the result is impressive. With a lot of excess weight for a week of such nutrition, you can lose up to 4 kilograms.
Can barley groats be harmful?
Barley porridge, if consumed in adequate portions, is not able to harm the body. But, as with most products, there are some caveats. And the first one is allergy. If a person reacts to cereals, it is better to stay away from barley porridge. Do not test the body for strength and feed with a cell if it is already difficult for him from an exacerbation of diseases of the gastrointestinal tract. For such cases, it is better to find a more gentle and tender food. Although barley diets exist, daily use of cereal for a long time can lead to an increase in body weight. Large portions of the box are harmful to expectant mothers. In the later stages of pregnancy, some substances found in cereal can cause premature birth.
How to cook
Barley porridge can be boiled in water or milk. Heat treatment has almost no effect on the chemical composition of cereals – in any case, it remains very useful for humans. But cook cereals should be no longer than 40 minutes.
You can make a cell according to an old recipe. True, instead of furnaces in urban conditions, you will have to use an oven. To do this, pour the washed barley groats into the pan (and ideally in the clay pot), pour boiling water over it, add spices and butter, and send to the oven. So that the porridge does not run out during cooking, before sending it to the oven, you can cook a little on the stove (no longer than 15 minutes).
And here is another tasty version of a cell cooked in the oven. In the already cooked and slightly cooled porridge, add honey, eggs, spices, nuts, dried fruits and butter. Mix everything thoroughly and put in a mold sprinkled with chopped nuts, and put a “cap” of whipped proteins on top. Bake until protein is ready.
If you plan to cook a cell in milk, then before cooking the cereal will have to be soaked in cold water for 12 hours. Then drain the water, and pour the porridge with boiling water (half a glass of dry cereal, take a glass of boiling water). Cook for about 10 minutes, adding spices to taste. At the next stage, add half a cup of hot milk to the porridge and cook for another 3-5 minutes.
From the cell, you can cook both salty and sweet cereal. It goes well with fruits, dried fruits, nuts, as well as meat, vegetables, mushrooms, eggs, herbs and spices.
And now you understand why barley porridge for centuries remains one of the most beloved for millions of people?
