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Barley

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dheeraj bhandari
dheeraj bhandari

Barley is a versatile cereal grain with a rich, nutty flavor and chewy texture resembling pasta. While similar in appearance to wheat berries, barley is slightly lighter in color. Sprouted barley is high in maltose sugar and is used to make malt syrup, and fermented barley is used to make beer and other alcoholic beverages. Barley is also a very good source of several nutrients including molybdenum, manganese, dietary fiber, and selenium.

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INGREDIENT OF THE WEEK # 22 BARLEY BARLEY IS A WONDERFULLY VERSATILE CEREAL GRAIN WITH A RICH NUTLIKE FLAVOR AND AN APPEALING CHEWY, PASTA-LIKE CONSISTENCY. ITS APPEARANCE RESEMBLES WHEAT BERRIES, ALTHOUGH IT IS SLIGHTLY LIGHTER IN COLOR. SPROUTED BARLEY IS NATURALLY HIGH IN MALTOSE, A SUGAR THAT SERVES AS THE BASIS FOR BOTH MALT SYRUP SWEETENER. WHEN FERMENTED, BARLEY IS USED AS AN INGREDIENT IN BEER AND OTHER ALCOHOLIC BEVERAGES. IN ADDITION TO ITS ROBUST FLAVOR, ITS BEING A VERY GOOD SOURCE OF MOLYBDENUM, MANGANESE, DIETARY FIBER, AND SELENIUM, AND A GOOD SOURCE OF COPPER, VITAMIN B1, CHROMIUM, PHOSPHORUS, MAGNESIUM, AND NIACIN. (CHEF DHEERAJ SINGH)

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Barley

  • 1. INGREDIENT OF THE WEEK # 22 BARLEY BARLEY IS A WONDERFULLY VERSATILE CEREAL GRAIN WITH A RICH NUTLIKE FLAVOR AND AN APPEALING CHEWY, PASTA-LIKE CONSISTENCY. ITS APPEARANCE RESEMBLES WHEAT BERRIES, ALTHOUGH IT IS SLIGHTLY LIGHTER IN COLOR. SPROUTED BARLEY IS NATURALLY HIGH IN MALTOSE, A SUGAR THAT SERVES AS THE BASIS FOR BOTH MALT SYRUP SWEETENER. WHEN FERMENTED, BARLEY IS USED AS AN INGREDIENT IN BEER AND OTHER ALCOHOLIC BEVERAGES. IN ADDITION TO ITS ROBUST FLAVOR, ITS BEING A VERY GOOD SOURCE OF MOLYBDENUM, MANGANESE, DIETARY FIBER, AND SELENIUM, AND A GOOD SOURCE OF COPPER, VITAMIN B1, CHROMIUM, PHOSPHORUS, MAGNESIUM, AND NIACIN. (CHEF DHEERAJ SINGH)