Pearl barley

Pearl Barley is a type of barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer.

History

Pearl barley, or pearled barley, is one of the oldest cereal crops known to man and has been used for food since as far back as 17,000 to 18,000 years ago. It was a staple food of the ancient civilizations of the Middle East, and was likely the first cereal grain cultivated in Eurasia.

Production

Pearl barley is produced by removing the two outer husks of the barley grain, along with the bran layer. This is done through a process called pearling, which involves polishing or "pearling" the grains in a pearling machine. The result is a grain that is lighter in color and less chewy than whole grain barley.

Nutritional Value

Pearl barley is a nutritious grain rich in dietary fiber, vitamin B, and minerals such as magnesium, phosphorus, and manganese. Despite the removal of the bran layer, pearl barley still retains significant amounts of fiber and nutrients.

Culinary Uses

Pearl barley is used in a variety of dishes, including soups, stews, and salads. It is also used as a base for risotto and pilaf. In the UK, it is commonly used in a traditional dish known as pearl barley soup.

Health Benefits

The high fiber content in pearl barley can help improve digestion, lower cholesterol levels, and control blood sugar levels. It is also a good source of antioxidants, which can help protect against chronic diseases such as heart disease and cancer.

See Also

• Barley
• Cereal crops
• Ancient civilizations
• Dietary fiber
• Vitamin B
• Minerals
• Magnesium
• Phosphorus
• Manganese
• Risotto
• Pilaf
• Pearl barley soup

This grain related article is a stub. You can help WikiMD by expanding it.