PRECIOUS BARLEY SPROUTS

Barley (Hordeum Vulgare) is an annual plant in the grass family with narrow, flat leaves and spikelets during the flowering period. It is a valuable forage and food crop. Barley belongs to the oldest cultivated plants. Like wheat, it has been cultivated since the Neolithic Revolution (over 10 thousand years ago) in the Middle East . Wild barley is spread over a wide area from Crete and North Africa in the west to the Tibetan mountains in the east. Cultivated barley often gets wild near sowing sites, often found as an accidentally grown plant near roads, on embankments.

The grains of barley are used medicinally. They are also used for the production of cereals and flour. They are harvested as they ripen in July-August. Then the grains are threshed and dried under a canopy in the shade, in a dry room.

Mature barley grains contain 75% carbohydrates, 15.8% proteins, 3-5% fats, fiber, enzymes, ash, vitamins B, E, A, D, K, C, fatty oil, micro- and macroelements (sodium , phosphorus, iodine, magnesium, bromine, calcium, zinc, selenium, copper, manganese, iron) and other substances. Sprouted grains (malt) contain about 40% starch, 10% dextrin, 30% fiber, 10% protein, vitamins B, A, D, E, mineral salts, enzymes (enzymes). Barley contains up to 82% carbohydrates, which include starch, fiber, hemicellulose, soluble sugars. Proteins contain more than 20 amino acids, of which 8 are considered essential.