Which grain is more satisfying wheat or barley. What is healthier barley or wheat? Varietal diversity and their features

The history of the cultivation of barley, one of the most common cereal crops in the world, began its countdown in ancient times. This is confirmed by the mention of this cereal in the Bible, as well as barley grains discovered during archaeological excavations of the cities of Ancient Egypt, Rome, Greece, Palestine, China, which existed 4-5 thousand years BC. (on the territory of present-day Russia, barley has been grown for more than 5000 years).

From the grains of barley unpretentious to growing conditions in ancient times, flour was obtained from which bread was baked, but also barley grains already 2 thousand years BC. served as the main raw material for the production of malt (sprouted and then dried barley grains), which is widely used in ancient brewing and distilling. In those ancient times, in the countries of the ancient world, it was believed that food and drinks made from barley grains help to strengthen endurance, increase physical and mental strength (which is why the diet of both ancient Roman gladiators and students of the legendary philosophical school of Pythagoras was dominated mainly by barley food ). In Russia, barley has long found the widest culinary use - the germinated grains of this cereal were the main raw material for the preparation of kvass, beer, barley vinegar, baking, and decoctions from barley grains in Russian cuisine were used in the preparation of soups, cereals, kissels and stews.

From ancient times to this day, barley grains, as well as decoctions and infusions based on them, which have a high nutritional value and a lot of properties that are beneficial to the human body, find various uses in folk medicine. The famous Avicenna wrote about the cleansing and restorative effect on the human body of decoctions of barley grains in his treatises. Since ancient times, in many countries of the world, decoctions and infusions based on barley grains and barley malt have been used in the treatment of diseases of the kidneys and bladder, respiratory organs, and are used for various diseases. gastrointestinal tract, diseases of the mammary glands (in addition, specially prepared barley water is popularly considered an effective tool for enhancing lactation and fighting fever, and is also used to feed infants). Russian peasants traditionally used decoctions of barley grains and infusions of barley malt to strengthen the immune system and restore the health of people exhausted by a serious illness.

Nowadays, barley is of great economic importance and is widely used in animal husbandry (as part of concentrated livestock feed), brewing, flour-grinding and confectionery industries, textile industry. Also, this cereal crop is quite often used as a raw material for the production of coffee surrogates, the production of cereals, and is used in pharmaceutical industry(The bactericidal drug Gordecin is obtained from barley grains).

Composition of barley grain

The composition of barley grain is characterized by an optimal ratio of proteins (up to 15.5%) and carbohydrates (up to 75%)(moreover, barley protein significantly exceeds wheat protein in its nutritional value).

Barley contains a relatively small amount of starch.(compared to rye, wheat, peas, corn) and enough fiber(up to 9%) (in terms of its quantity, barley surpasses most known cereal crops, second only to oats).

The composition of barley grain (as well as the composition of oatmeal) is characterized by a high content of water-soluble dietary fiber beta-glucans, which help cleanse the body of harmful substances and reduce blood sugar and "bad" cholesterol. It is precisely due to the reduced starch content and a significant amount of beta-glucan fibers that cereals made from barley and oat grains have, from the point of view of nutritionists clear advantage before other cereals (wheat, rye, buckwheat, etc.), and in this regard, they can claim the title of the most useful dietary food.

Barley grain contains water-soluble vitamins of group B (B1, B2, B3, B4 (choline), B6, B8 (biotin), B9) necessary for human health, fat-soluble vitamins E, A, D, as well as a wide range of useful macro- and trace elements (silicon, phosphorus, potassium, calcium, magnesium, nickel, sulfur, manganese, selenium, iodine, zinc, bromine, copper, cobalt, chromium, fluorine, etc.).

Vitamin B complex found in barley grain takes an active part in many processes occurring in the human body (energy, protein, fat, water-salt metabolism, hematopoiesis), regulates the functions of the nervous, cardiovascular, muscular and digestive systems, helps maintain normal hormonal balance in the human body.

Vitamins A, E and D in the composition of barley grain in combination with vitamins of group B contribute to the full growth of the human body, normalize vision, improve the condition of cartilage and bone tissue, skin, mucous membranes of internal organs, and also play a significant role in strengthening immunity, preventing infectious and oncological diseases.

A distinctive feature of the mineral composition of barley grain is the high content of phosphorus, silicon and potassium in it (you can learn about the beneficial properties of these macronutrients that are very important for the body in the "Barley" section).

Barley also differs from most known cereal crops in its increased content of antiviral and antibacterial substances, such as lysine and hordecin. In this regard, barley decoctions and infusions are a well-known remedy in folk medicine for the treatment of fungal and inflammatory skin diseases, diseases of the digestive system and respiratory organs, and barley grains serve as raw materials for the production of bactericidal and antiviral pharmaceutical preparations.

Features of the biochemical composition of germinated barley grain

In the process of germination in barley grain, the activity of enzymes is activated that contribute to the breakdown of nutrients (proteins, fats, carbohydrates) into organic components that are simpler in structure and easily absorbed by the human body (proteins are converted into amino acids, fats into fatty acids, starch into simple saccharides). Thus, when eating germinated barley grain or barley malt for therapeutic and prophylactic purposes, the human body spends significantly less energy on the absorption of nutrients than when using traditional food products made from unsprouted barley grain (barley and pearl barley, barley bread) .

A characteristic feature of the germinated grain of barley is also a higher content in it (compared to ripe, unsprouted barley grain) of vitamin E and B vitamins.

Useful properties of germinated barley, barley malt infusions, decoctions based on barley grain

The product "Barley Grain" offered on our website is made from high-quality raw materials grown on environmentally friendly sown areas without the use of any harmful to the human body. chemical fertilizers. The natural product we recommend using at home for the preparation of a variety of products that have a lot of properties that are beneficial to human health - germinated barley, barley malt, barley kvass and kissel, medicinal and restorative decoctions based on barley grain.

Decoctions of barley, germinated barley and infusions of barley malt are useful in diseases of the gastrointestinal tract. The insoluble fiber contained in barley grains, in combination with the B vitamins contained in barley grain, stimulates the digestion process, activates the movement of food through the gastrointestinal tract, helping to cleanse the body of "bad" cholesterol, accumulated toxins and toxins. In addition, barley fiber in combination with the choline contained in barley grain (vitamin B4) have a pronounced choleretic effect, preventing the formation of stones in the liver and gallbladder. Water-soluble beta-glucan fibers, which are especially rich in barley grain, are an excellent nutrient medium for beneficial intestinal microflora, and in combination with vitamins E, A, B2 and B3, they have a protective enveloping and wound-healing effect on the mucous membranes of the stomach and intestines affected by the inflammatory process. In connection with the above properties of the biochemical components of barley grain, regular consumption of mucous barley decoctions and infusions of barley malt is very useful for the prevention and as part of the complex treatment of such diseases as gastritis, gastric and duodenal ulcers, colitis, enterocolitis, cholecystitis, gastroduodenitis, inflammatory diseases of the liver and biliary tract, fatty liver, cirrhosis, diarrhea. The introduction of germinated barley, decoctions of barley and infusions of barley malt into the diet will also bring tangible benefits in the treatment of constipation, dysbacteriosis, food intoxication, helminthiases (ascariasis, etc.). In addition, barley grain-based mucous decoctions are also an excellent general strengthening dietary product for patients who have undergone abdominal surgery. With the methods of preparation and use of barley decoctions and infusions, effective in the treatment of various diseases of the digestive system, you can find in the section.

The benefits of barley decoctions, barley malt infusions and sprouted barley grains in metabolic disorders, obesity and diabetes mellitus. Barley grain has a high fiber content, which, when ingested by the human body, slows down the process of carbohydrate absorption, and thus prevents the increase in blood glucose levels. In addition, barley grain contains a whole complex of macro- and microelements that regulate the process of insulin synthesis by the pancreas (magnesium, zinc, chromium, manganese, selenium, etc.). That is why germinated barley grains containing a large amount of dietary fiber, easily digestible nutrients, useful vitamins and minerals, as well as barley decoctions and jelly, barley malt infusions are the most useful products for the diet of people with diabetes. In addition, fiber-rich dishes made from germinated barley and barley malt are very useful for those who are obese (fiber that has entered the stomach, swelling and increasing in volume, quickly creates the illusion of satiety, preventing excessive food intake, and consequently, weight gain) .

Decoctions of barley grain and infusions of barley malt are an effective remedy for the treatment of respiratory diseases. Having bactericidal, antiviral, anti-inflammatory properties, soothing cough and sore throat, decoctions of barley, as well as water infusions of barley malt, have been widely used in folk medicine for many centuries in the treatment of tonsillitis, pharyngitis, bronchitis, pneumonia, tuberculosis. Recipes for home preparation of various remedies based on barley grain and barley malt for the treatment of respiratory diseases are given in the section "Medicinal recipes based on barley grain".

The benefits of germinated barley, barley decoctions and infusions for the cardiovascular system. The complex of potassium and magnesium contained in barley grain improves the function of the heart muscle, and in combination with vitamins E and D plays a key role in the regulation of blood pressure. Dietary fiber beta-glucans and B vitamins, which are especially rich in barley grain, help cleanse the blood of “bad” cholesterol and other substances harmful to the human body. Vitamins B3, E, A and D, which are part of barley grain, take part in the regulation of blood clotting, and in combination with silicon, manganese and chromium, they help strengthen the walls and increase the elasticity of blood vessels, protecting them from deposits of “bad” cholesterol and inflammatory processes. Barley grain also contains in its composition a complex of substances that are actively involved in the synthesis of hemoglobin (vitamin E, B vitamins, iron, copper, magnesium, sulfur, cobalt, nickel). Due to a wide range of properties that improve the functioning of the cardiovascular system, germinated barley grains, barley malt infusions, decoctions of barley grains are widely used in the complex treatment of diseases such as hypertension, atherosclerosis, coronary heart disease, arrhythmia, tachycardia, hemorrhoids, thrombophlebitis, varicose veins, and are also an effective means of preventing heart attacks and strokes.

The use of decoctions of barley, barley compresses and infusions of barley malt in the treatment of skin diseases. The high content of B vitamins, silicon, sulfur, antioxidant vitamins E and A in barley grain, which have a beneficial effect on the condition of the skin, have wound healing, anti-inflammatory, anti-allergic and immunostimulating properties, as well as the presence of bactericidal and antiviral substances in barley (lysine, Gordecin) makes it possible to use barley compresses, baths with the addition of barley malt infusion, decoctions of barley grains in the treatment of diseases such as eczema, neurodermatitis, seborrhea, psoriasis, diathesis, urticaria, scrofula, acne, pyoderma, furunculosis, fungal skin lesions, herpes and etc.). Silicon and lysine contained in barley grain contribute to the production of collagen by the body - a substance that gives the skin firmness and elasticity, and in combination with vitamins A and E protect the skin from wrinkles and premature aging. These properties allow the use of crushed barley grains and barley malt in home cosmetology (as part of vitamin masks and scrubs). FROM different ways preparation and use of barley decoctions, compresses and malt baths, the most effective in the treatment of skin diseases, you can find in the section "Medicinal recipes based on barley grain".

Germinated barley and barley malt - for strengthening strength and endurance. Barley grains contain a whole range of substances (carbohydrates, proteins, macronutrients potassium, phosphorus, silicon, vitamins E and group B), stimulating energy and protein metabolism, accelerating the transmission of nerve impulses and increasing the strength of muscle contractions. That is why preparations based on barley malt rich in vitamins and microelements are widely used in sports nutrition, as a means of promoting the growth of muscle mass and relieving muscle fatigue after intense physical exercise.

Perfectly strengthening bone and cartilage tissues, having bactericidal and anti-inflammatory properties, germinated barley, decoctions of barley grain, barley malt and infusions based on it are useful to introduce into the diet for people suffering from diseases of the bones and joints (osteoporosis, gout, arthritis, arthrosis, articular rheumatism). etc.).

Due to the combination of diuretic, bactericidal and anti-inflammatory properties, barley decoctions and infusions can be used in the prevention and composition of the complex treatment of diseases of the urinary system (urolithiasis, pyelonephritis, cystitis, etc.).

Regular consumption of germinated barley grains and infusions based on barley malt will also bring tangible benefits in diseases of the female genital area (breast disease, candidiasis (thrush), endometriosis, uterine fibroids, ovarian diseases, etc.) and male reproductive system(prostatitis, prostate adenoma, etc.).

Ways to use the product "Barley Grain"

With the methods of preparation and use of various therapeutic and prophylactic and restorative barley decoctions and infusions of barley malt, you can find in the section of our website "Medicinal recipes based on barley grain"(From the section of our website "Sprouting barley and preparing barley malt" you will learn how to germinate barley grains and prepare barley malt - the basis for medicinal infusions).

Based on mucous decoctions of barley grains we recommend preparing dietary soups, which are extremely useful for diseases such as gastritis with high acidity or gastric and duodenal ulcers.

In cases where there is no exacerbation of inflammatory diseases of the gastrointestinal tract, germinated barley grains or ground barley malt can be consumed neat(eating no more than 50-80 g per day, chewing thoroughly and drinking water), and you can also use them as a vitamin supplement to various vegetable salads, pates, pastas based on cheese, butter or cottage cheese. Health benefits of various cereals, soups, side dishes, fish and meat dishes will also increase significantly if, before use, they are sprinkled with germinated barley grains or barley malt ground in a coffee grinder or meat grinder.

You can also make tasty and healthy kvass from barley grains or barley malt.(The section of our website "Recipes for making barley kvass" will tell you about the methods of preparing this invigorating traditional Russian drink).

Contraindications to the use of sprouted grains of barley and barley broths

Germinated barley in some cases causes increased gas formation, and therefore its consumption is not recommended for people suffering from flatulence, and is also contraindicated in diseases of the gastrointestinal tract in the acute stage. In addition, germinated barley grains should not be consumed at night.

During treatment with barley decoctions, one should refrain from eating egg white. Barley water should not be consumed with honey or vinegar.

Popular goods.

One of the oldest cereal crops is barley. This agricultural plant was cultivated by man more than a hundred years ago. Barley groats are a source of health, beauty and youth, as they are rich in nutrients necessary for human body substances. Barley (cereal) is widely used in the food and brewing industry, it is used as a remedy, it is fed to animals, and used for technical purposes.

History of the origin of culture

The barley plant was cultivated in China more than 10 thousand years ago. Later, the remains of this cereal culture were found in Egypt, from where they came to the territory of the Roman Empire and Ancient Greece. Today, uncultivated barley (cereal) grows over vast areas. The plant is common in Tibet up to North Africa.

The ancient inhabitants of Palestine began to eat cereals, and already in the Middle Ages in Europe, peasants began to eat barley bread. By the beginning of the 19th century, this grain crop was replaced by potatoes. Barley was brought to Russia from Asia, penetrated into the territory of Siberia and began to be cultivated in the Caucasus.

For residents of the highlands and the north, this plant is still a sought-after product to this day. This is because barley is a cold climate tolerant crop, so it is easier to cultivate than wheat or rye. Grass is used not only in the production of bakery products, but also as feed in animal husbandry and poultry farming.

Description of the species

Barley is a grain crop that can grow both wild and cultivated for food purposes. This cereal belongs to the genus Hordeum and has more than 40 varieties. The culture is classified according to the number of fruit-bearing spikelets, its density, grain filminess, among which are the following types:

The very first cultivated species of wild two-row barley (Hordeum distichon) was discovered during excavations in the territory of Ancient Asia about 7 thousand years BC. On the ledge of the rod there are two barren lateral spikelets and the middle one is fertile. The representative of the species has two subspecies: with spikelet lateral scales and with flowering ones.

During the period of the origin of agriculture in ancient Egypt and Mesopotamia 2 millennia ago, they began to cultivate multi-row barley (Hordeum vulgare). All three spikelets located on the segment of the rod are fertile. Depending on the density of the spikelet, this species has the following subspecies: a six-row regular shape, resembling a dense and at the same time short hexagon, and an irregular six-row, in which spikelets located on the sides overlap each other, forming a quadrangle. Multi-row barley - a plant popular in our latitudes, ripens quickly and is resistant to arid climate, not demanding on the choice of soil.

Currently, agricultural producers prefer two-row or ordinary barley, whose origin goes back to Central Asia.

Two-row (ordinary) barley: variety description

This representative of the genus (Hordeum intermedium) is an annual herbaceous plant of spring and winter forms. Has a large number of varieties. The grass can reach a height of one meter. The straw has a bare, straight shape, from which long fan-shaped or straight awns diverge - three-horned appendages in the form of a blade.

A barley ear can have both awnless and furcate ears, and be yellow, brown or linear black in color. Three spikelets are formed on the ledge of the rod, the middle spike is bisexual and one-flowered. Lateral spikelets are spikelet scales. The grains are naked and in the film. The main regions of growth and cultivation of culture are Central Asia and Europe.

Varietal diversity and their features

Barley varieties are annual, biennial and perennial grasses. They are distinguished by quality characteristics, terms of planting and ripening, productivity. But, before planting a crop, you need to know the characteristics of the cereal, because barley is winter, which is most popular, and spring.

Winter barley gives more yield, is not picky about the choice of soil, it is not characterized by fuses. But, nevertheless, this crop does not tolerate frost well, therefore, it needs certain measures to preserve sowing in the winter.

It is mainly used for the production of barley and pearl barley. This is a crop of early ripening, resistant to pests, has more than 70 varieties that are cultivated in different climatic zones.

Varieties of spring barley

Most regions of the world cultivate two-row. Among the spring varieties of this species, the following varieties can be distinguished:

Viscount is a fodder grain that is widely used in the brewing industry. The barley ear has an even and hollow stem, the grain is quite large, its weight can reach 0.05 grams, it contains up to 13% protein. The ripening period and quality of grain directly depends on climatic conditions. Harvesting is carried out on the 127th day from the moment of sowing, or earlier - on the 73rd. Up to 70 centners of the crop are harvested from one hectare.
Vakula is a grain variety of spring barley resistant to climate change and soil. The mass of grain can reach 0.06 grams with abundant watering. This is a high-yielding variety, up to 90 centners of grain are harvested from one hectare, which has a low filminess and practically does not contain protein. But it should be remembered that the yield may decrease if the crops are thickened.

Other varieties of spring barley are: Zeus, Adapt, Marni, Lofant, Donetsk 4 and others.

Varieties of winter barley

The grass grows in any region and on any soil. Sowing time - September.

Worthy - a variety of winter barley, the ripening period of which is 273 days. The cereal reaches a height of about 86 cm, a grain weighing up to 0.04 grams, contains 12.6% protein and 61% starch. The average yield reaches 60 centners per hectare. The variety is winter hardy, tolerates drought well and is not subject to shedding.
Other varieties of winter barley are: "Sinderella", Fantast, Morozko, Aborigine, Ark and others.

High Yielding Varieties

With its variety of varieties, barley (cereal) allows you to choose the type that will bear the maximum fruit and bring a high yield in the selected region.

One of these is the Priazovsky variety. The grass is widespread throughout Russia, mainly in the middle lane and the southern region of the country. Its peculiarity is that it adapts well to unenriched soils, exhibits high vitality, is not susceptible to fungal infections, and is frost-resistant. The sowing rate of barley per hectare reaches 65% of the total crop. The culture is grown as fodder, and also used as food raw materials. The mass of grain is 60 grams per 1000 pieces.

Helios barley is characterized by high grain germination and its excellent quality. The maturation period lasts about three months. The culture is unpretentious to the soil. Up to 88 centners of crops are harvested from 1 hectare at a seeding rate of 3.5 million grains.

One of the productive and highly germinating varieties is the Mamluk variety. Growing barley in compliance with agrotechnical requirements will allow harvesting up to 72% of the crop at a seeding rate of 4.3 million seeds. Due to its high yield, the variety is popular in the Krasnodar and Stavropol Territories. The grass tolerates short dry periods well. The variety is early ripening, so it is recommended to observe the harvest time. The culture is resistant to various fungal infections such as fusarium and rust. Grain is used for the production of cereals.

What types of beer are made from?

For brewing, those varieties of barley are used that are preferable for independent cultivation, and not in industrial volumes. This allows you to get a healthier cereal, enriched with the maximum amount of nutrients. These varieties include: Ronnie, Sunshine, Gladys, Quench, Corserto, Scarlett and others.

As described above, the most popular and cultivated species is two-row barley, which comes in two forms: spring and winter. This grain crop has excellent qualities, which has gained confidence all over the world. Despite the fact that the grass tolerates low temperatures well and is resistant to drought, nevertheless, the plant needs regular nutrition and additional moisture. Under these conditions, during the ripening period, barley is able to withstand 45 ° C heat.

The culture grows on any soil, even acidic. But, the preferred soil are loamy soils and chernozems. It is recommended to plow the ground deep before sowing, despite the fact that the plant gets along well with weeds. The technology of barley cultivation assumes the presence of sunlight and preferably heat, but not heat.

Agrotechnicians use an intensive barley cultivation technology, in which the culture is not planted in the same place for more than three years. It is recommended to observe crop rotation, using crops such as potatoes, green manure, legumes, wheat, chickpeas, rapeseed as predecessors. It should be noted that if the grain is to be used as livestock feed, then legumes may be the precursor, which is not acceptable for the crop that will be used in the production of beer.

Sowing barley directly depends on the variety, climatic conditions and soil. Despite the fact that in most cases the culture is not picky and adapts well to environmental conditions, nevertheless, the most productive and resistant varieties are those that grow mainly in the northern region of the country.

Barley is sown in the first half of spring in the fields, as soon as the machinery can drive into the field. Mechanized equipment allows you to sow grain with the help of grain seeders, the row spacing of which is 15 cm. At home, grain sowing is carried out manually. The terms of sowing seeds of winter barley - September-October, depend on the region where they will be cultivated.

Before sowing, the soil is prepared in advance, subjected to deep plowing and cultivation, in order to avoid weeds, enriched with organic fertilizers and harrowed. Poor soils are pre-impregnated with a phosphorus-potassium solution in a ratio of 45 kg per hectare of arable land. The seed material is a large grain with high germination. Seeds are pre-treated with fungicides and stimulants for rapid growth.

At a temperature of +1 ° C, the active growth of crops begins. The peak of ripening occurs at a temperature of +21 ° C. During flowering and during the formation of a barley ear, the plant becomes vulnerable to climate change, but is able to more or less favorably endure small frosts down to -7 ° C.

Barley is not picky about watering. Irrigation is used mainly in dry areas to increase crop yields. Moderate watering increases grain germination by 47% and involves irrigation measures no more than 2 times during the entire growing season. Barley grain during the harvest period should not be wet, no more than 20% moisture is allowed.

Barley is harvested by mowing in two stages: before flowering on the 55th day from sowing and during the flowering period. Grain is first placed in headers, then dried, threshed and poured into granaries, after which it is exported to its destination.

Use in the food industry

Barley (cereal) is an excellent raw material for the production of cereals and flour. Pearl barley and barley groats must be present in the nutritious diet. Barley is a whole grain that has undergone preliminary cleaning and polishing, and resembles or pearls in shape and color. During the production of the cell, the grain is freed from the film and crushed. Since the manufacturing technology does not provide for polishing, cereals retain more useful substances, including fiber, than they surpass pearl barley. As for flour, it is not used in its pure form, it is mixed with wheat or rye flour in an amount of not more than 25%.

Barley is used in the manufacture of coffee, more precisely, its surrogate. The culture is used as a raw material in the brewing industry. In the Neolithic era, a drink from this cereal was considered divine, later beer was used for mutual settlements, that is, they were elevated to the rank Money.

Barley grain is rich in complete proteins and contains starch, which makes it an excellent addition to the diet for raising livestock. On the territory of our country, the sowing rate of barley for this purpose is 70% of the total crop. For fattening animals, unpeeled grains are used, which include 12% protein, 5.5% fiber, up to 5% fat and ash, about 65% nitrogen-free extractives. In addition to grain, barley straw is added to the diet of animals, since it surpasses other crops in biological indicators.

A coffee drink is made from barley and rye - this is a healthy product recommended by nutritionists for people suffering from high blood pressure. is indispensable for healthy nutrition. With its use, the condition of the gastrointestinal tract improves, weight normalizes, the work of the cardiovascular system is restored, blood pressure and insulin levels in the blood are normalized, immunity is strengthened.

Barley-rye coffee is close to cappuccino in taste. In its preparation, milk, cane sugar or honey is used. On sale there is a completely ready-to-use product. This is a ready-made mixture of such popular brands as Staraya Mill, Vokrug Sveta, Stoletov.

Barley and wheat are close to each other types of cereals and are equally in demand. What is the specificity of each of them?

barley facts

This type of cereal forms an independent genus of plants. It has been cultivated by man since ancient times. The most common agricultural species of the crop in question is barley. The remaining species of the plant in question are usually found only in the wild.

Barley

Barley- the basis of pearl barley, barley groats. It is often used as a feed grain - its value as a source of nutrition for animals is due to the presence of complete protein and a fairly large percentage of starch in the composition.

Growing ears of barley in the bud structure have rolled leaves. The tongues on the ears of grain are short. Spikelets of barley belong to the category of one-flowered, they are collected in bunches of about 3, sometimes - 2 pieces in a long spike. The scales on the spikelets are thin.

According to the biological classification, barley is:

to the class of monocot plants;
to the order of cereal plants;
to the grass family.

Forms barley, as we noted at the beginning of the article, a separate genus of plants.

The grains of the crop under consideration contain a large amount of carbohydrates, various kinds vitamins, minerals, and fiber. The protein, which is part of the corresponding cereal, contains many amino acids and is characterized by rapid digestibility by the human body.

Barley has enough potassium, calcium, magnesium, iron, chromium, zinc, iodine - all the trace elements that are needed modern man. The cereal in question contains vitamins B, PP, E, A. Actually, it is not surprising why barley and barley porridge are considered extremely useful.

Facts about wheat

Wheat- This, like barley, is a separate genus of cereal crops. It is the main grain for the production of flour, from which bread, other types of pastries, and pasta are prepared. Some varieties of wheat are used as feed grains.

Wheat

Ears of wheat have a height of 30-150 cm. They are characterized by straight stems, tongues about 0.5-3 mm long. Wheat leaves are usually flat, 3 to 20 mm wide.

In terms of biological classification, wheat is:

to the class of monocot crops;
to the order of cereals;
to the grass family.

Like barley, wheat forms a separate genus of plants.

Wheat like food product useful in terms of the presence of fiber, which improves digestion. Of course, it, like barley, contains a wide range of various vitamins and minerals. Wheat contains a large amount of pectin, ascorbic acid, fructose.

Comparison

The main difference between barley and wheat in terms of biological classification is that these cereals belong to different types of crops. In appearance, the first type of grain differs from the second in many cases by longer awns (“antennae”). But, it should be noted that in some soft wheat varieties they are just as long. In this case, you need to pay attention to the direction of the awns. In barley, they are quite rarely directed to the side - mostly only upwards. Wheat awns can also look around.

Barley and wheat differ in terms of use.

The first type of cereal is usually not subjected to deep processing. Barley and barley porridge contain whole or coarsely ground barley grains. Wheat, in turn, is most often ground into flour, which can then be used in a variety of ways. But there are, of course, wheat porridges, which contain slightly processed grains of the corresponding cereal. There is also barley flour - but in its pure form it is used quite rarely and is used, as a rule, as an additive to wheat.

In barley, according to researchers, a slightly lower percentage of starch than in wheat (although this substance is present in the corresponding cereal, as we noted above, in sufficient quantities). In addition, wheat has more carbohydrates.

But in general, both considered cultures are extremely useful. Their regular use allows you to improve the metabolism in the body, the work of the cardiovascular, nervous system. The presence of nutrients and useful microelements in both varieties of cereals contributes to the formation of a positive tone of the body, the emergence of a person's strength to solve everyday tasks.

Having determined the difference between barley and wheat, we will reflect the findings in the table.

table

Barley	Wheat
What do they have in common?
Both plants belong to the same class - monocots, the order of cereals, the family of cereals
What is the difference between them?
Forms an independent genus - barley	Forms an independent genus - wheat
Mainly used in raw form	Mainly processed into flour
Has long awns that are directed mainly upwards	Hard varieties have short awns, on soft ones they are often multidirectional - they look up, to the sides
Contains less starch	Contains more starch
Contains fewer carbohydrates	Contains more carbohydrates

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They call plants of the monocotyledonous category, which are part of the bluegrass family. This includes oats, barley, etc. The purpose of growing such crops is grain. It is the main product used to make pasta, bread and various confectionery products. Also, grain is used as well. It is used for such purposes both in pure form and in the form of mixtures.

Grain is used in the production of starch, alcohols, medicines, etc. Even by-products find their purpose, because chaff can also be used as feed or for food. In this article, we will tell you in detail about the most widely known crops, providing a list of these plants with names and photos.

Wheat can confidently be called the most important and significant grain crop. This plant occupies one of the first places in the field of food production. It is valuable in that its protein composition can form gluten, which is very important for the preparation of bakery products, pasta, semolina, etc. High-quality bread is baked from wheat flour, which has good taste properties and is also perfectly absorbed by the body.

Bread made from wheat differs from other types of bread in a sticky crumb and a low level of porosity. It leaves a grassy and slightly malty aftertaste.

Did you know?Wheat was domesticated between ten and seven thousand years ago. But in this regard, this culture has lost its ability to reproduce independently, and now this is possible only thanks to human efforts.

Wheat belongs to a number of annual plants. It comes in many varieties. But the most common are hard and soft varieties. The hard ones are usually grown in areas where the climate is comparatively dry. Thus, in Australia and in the countries of Western Europe, predominantly soft varieties of wheat are cultivated, but in Argentina, the USA, in Western Asia, and also in our country, durum varieties predominate. This culture is used in the field of food. Flour, which is obtained from grains, is sent to the manufacture of bread and other pastries. Waste after grinding flour is sent to feed poultry and animals.

Both varieties of wheat crops have many similar signs, but also differ in many ways. According to historians, the ancient Romans and Greeks were able to distinguish these varieties of wheat. In flour, which is extracted from soft varieties, starch grains are larger and softer, and the consistency is noticeably thinner and crumbly. Such flour has a little gluten and it is able to absorb little liquid. It is best used for making pastry, not bread.
In durum flour, starch grains are smaller and harder. The consistency is fine-grained, and the amount of gluten is noticeably higher. This flour can absorb a lot of liquid and is commonly used for baking bread.

Barley

Barley is called one of the most ancient plant crops. There is information that more than 4 thousand years ago, this grain was grown in China. As for Egypt, the remains of this cereal plant were found in the burial places of the pharaohs. It was from there that this plant came to the territory of the Roman Empire, as well as Ancient Greece. Barley beer is deservedly called the oldest drink of mankind. Grain was also used for making porridge and baking bread. A little later, they began to use it as food for their pets and birds.
This is an annual herbaceous plant. The height of the stem can reach about 135 cm. Barley can be grown on almost any soil, since it is not capricious and demanding on growing conditions. In connection with its properties, the plant has gained distribution both in the north and in the south. To date, several hundred different barley varieties have been bred, each of which has been adapted to different terrain conditions.

It is recommended to sow barley early, when the soil is still saturated with sufficient moisture. This is due to the fact that the root system of barley is superficial. The plant is spring and winter. Spring barley crops are more resistant to frost and early maturing. As for winter crops, this is a subspecies that is more resistant to drought and high temperatures.
Barley is used to make barley groats, barley groats, as well as barley drink, reminiscent of its taste. This plant is also used in the field of alternative medicine, as it is believed that it has cleansing, soothing and strengthening properties.

Did you know?Pearl barley got its name from the word "pearl", which means "pearl". So it was called in connection with the production technology. To make barley from grains of barley, you need to remove the outer shell, and then grind the core. After that, it goes on sale either in a holistic form or crushed (pearl flakes).

Barley porridge is perfect for people who have excess weight, since such a product, passing through the intestines, takes and removes excess cholesterol and harmful elements from the body. A decoction of barley can help in the treatment of dry cough, it can also treat bowel diseases and cystitis.

A cultivated grain plant called oats began to be grown around 2500 BC. e. Today it is very difficult to determine where exactly the origins of its cultivation come from, but the opinions of archaeologists agree that it was somewhere in Eastern Europe.

Today, approximately 95% of oats are grown for animal feed and only the remaining 5% is used for human consumption. There is very little gluten in oats, so making ordinary bread from it is very impractical. But on the other hand, it can be safely added to various confectionery products, in particular, used for baking the famous oatmeal cookies.

Oats are an excellent fodder crop. It contains a lot of protein and starch, as well as vegetable fat and ash. It is indispensable for feeding horses and young animals. The grain contains a large amount of group B, as well as cobalt and zinc.

This plant is not demanding on the soil. It will grow well on clay and loamy soils, as well as on sandy and peaty ones. Growth will be poor only on excessively saline soil. This plant culture is self-pollinating. The period lasts from 95 to 120 days.
This cultural unit has high rate productivity. For example, in Ukraine, about 65-80 centners of grain can be harvested from one hectare on varietal plots. The most valuable is the grain, which has a white color. Black, gray and red grains have a slightly reduced value. The largest oat producing countries currently are Germany, Ukraine, Poland, Russia, Northern Kazakhstan, and the USA.

Rye is the most plastic cereal crop in the areas of its distribution. It is able to perfectly adapt to regions with a difficult natural climate. Only this cereal plant can withstand temperatures as low as -23°C. The advantage of rye can also be considered its resistance to sour. It has a highly developed root system, which absorbs water well, as well as nutrients from the deep soil layers. Its resistance to stress helps to produce a stable and rich harvest even in those years when the weather conditions are unfavorable.

Important! Poland is currently the largest rye producing country.

This cereal has a fibrous and very powerful root system that goes into the ground to a depth of 2 m. On average, a rye stem grows up to 80-100 cm in height, it depends both on the plant variety and on the conditions in which it grows. Sometimes rye can grow up to 2 m in height. The stem itself is practically naked, only under the ear it has a weak hairiness. The foliage of this plant is also flat, about 2.5 cm wide and about 30 cm long. The surface of the leaves is often hairy, indicating a high level of drought tolerance.
Rye grains come in different sizes, colors and shapes. They can be either oval or slightly elongated. The length of one grain usually varies from 5 to 10 mm. Color variants can be yellow, white, brownish, gray or slightly greenish.

This cereal crop sprouts quickly enough, after which it rapidly begins to increase its green mass. Dense and powerful stems are formed as early as 18-20 days after rye shoots, and already at 45-50 days the plant begins to ear. Pollen from this crop is easily carried by the wind. The full maturation of the plant occurs approximately two months after it has been spiked.

This is one of the most useful cereal crops. It is an excellent dietary product, it contains a large amount of minerals and vitamins that are indispensable for humans. There are vitamins of groups B and A, folic acid, potassium, sodium, phosphorus, magnesium, lysine and many other useful elements.

Rye products, preparations and decoctions help in the fight against a number of diseases. These include cancer, arthritis and arthrosis, heart disease, liver, kidney and genitourinary system, allergies, asthma, diabetes.

The most valuable is flour, which is called wallpaper. It is unrefined and has grain shell particles. Thanks to this processing, many of the beneficial substances of whole grains are retained in this product. Rye flour is used to make dietary pastries, various cereals are prepared from grains.
Straw can be fed to livestock or used as bedding for the same animals. Also, such straw will be an excellent material for.

Important! Rye has a beneficial effect on the soil on which it grows. It loosens loamy soil, making it lighter and more permeable. Rye can also marginally displace pests.

Millet is cultivated in America, Africa, Asia and, of course, Europe. The homeland of this crop is not exactly known, but many studies indicate that it was first grown in China. Millet husks can be used to feed livestock and poultry.

The advantage is its resistance to drought. This feature allows you to sow such a crop in those areas where other grains will not grow. In addition, such a plant perfectly tolerates heat, which means that it will be possible to harvest a high yield even at high temperature indicators.
Millet is very useful. The composition contains a large amount of protein. Surprisingly, there is even more protein in it than there is in rice. Millet is also rich in vitamins and minerals. It has a lot of fiber, which works in the human body according to the “brush” principle, that is, it cleanses the intestines from decay products and toxins.

This culture can significantly strengthen the immune system, so that the body will be more resistant to the influence of various infections. The use of millet will help normalize the amount of cholesterol, as well as activate the processes of fusion of bones that have been damaged. Iron, which is present in large volumes in millet, will help improve blood composition. Speaking of calories, it is worth noting that 100 g of raw product contains 298 kcal, but this figure drops significantly after heat treatment. There is virtually no gluten in millet, so people who have problems processing protein can safely consume such a product. Millet is rich in folic acid, which stabilizes the nervous system.

Corn is perhaps one of the oldest cereal crops, a list of which is given in this article. According to researchers, it was bred about 8,700 years ago in Mexico. Historians are of the opinion that corn is of great importance in the development of various developed crops in America. They explain their point of view by the fact that it was corn that laid the foundation for productive agriculture of that time. After Columbus discovered the American continent, this culture spread throughout Europe. This is a very tall annual plant that can reach a height of 3 m (in very rare cases - 6 m and above). It has a well-developed root system, and supporting aerial roots can also form at the bottom of the stem. The stem of corn is straight, about 7 cm in diameter, there is no cavity inside (which distinguishes it from many other cereal crops).

The shape of the grains is very interesting and unique, they are rounded and tightly pressed against each other on the cob. The color of the grains is most often yellow, but can also be reddish, blue, purple and even black.

Approximately 70% of the corn area produces grain, the rest is mostly used for. Also, small corn crops can be used as pasture for livestock. The grain serves as feed for poultry and pigs. It can be fed whole, or it can be pre-ground into flour. Also, corn is used for the manufacture of food products. Grains, both fresh and canned, are a very popular dish among the population of many countries. Dry grains are also used, for example, for the manufacture of cereals, porridge, hominy. Pancakes, tortillas, etc. are baked from cornmeal.

Did you know?It has been proven that eating corn can slow down the aging process in the body. So beautiful women who want to preserve their youth are advised to include such a product in their diet. But at the same time, you should remember about the calorie content of this delicacy. There are 365 kcal per 100 g of the product.

Spelled People call it "black caviar of cereals". It is considered a kind of progenitor of modern wheat. It is called so because of its unique taste and useful properties, which brought it worldwide fame.

Spelled (spelt) is not threshed in its pure form, but with scales of spikelets and flowers. So grinding it into flour is quite difficult. This is a semi-wild wheat variety that can take root on almost any soil, loves light and tolerates drought very well.
At present, interest in spelled has revived in connection with the aspirations of mankind for a healthy diet. There are restaurants that serve very original dishes prepared from spelled: soups, cereals, delicate sauces, etc. In Italy, spelled risotto has gained popularity, and in India, delicious side dishes for fish and poultry are prepared from it.

The composition of spelled is rich in protein. It also contains a lot of magnesium, iron and vitamins. As for gluten, there is little of it in this cereal, so it is recommended for people who are allergic to gluten. It is noteworthy that spelled contains almost all the nutrients that the human body needs for normal functioning.

It is a valuable crop for the food area. The grains of this plant (bark) are processed into flour and cereals. This product is very different from the rest of the taste and nutritional properties. The protein of such cereals is more complete than the protein of cereal plants. Waste from grain processing is sent to be fed to livestock.
The cultivation of culture is carried out in Ukraine, Belarus and Russia, but it is also used in the territories of other countries. The plant has a reddish stem, its flowers are collected in brushes and have a pinkish tint. The composition of buckwheat contains a large number of trace elements and vitamins of group B. There is also a large amount of vegetable protein and amino acids.
Many dishes are prepared from buckwheat. These are not only cereals, but also a variety of casseroles, meatballs, soups, meatballs and even dessert dishes. Moreover, infusions and teas are prepared from the flowers of the plant.

Important!The use of buckwheat is included in the list of recommendations of many diets. This is not surprising, because the concentration of useful minerals and vitamins in buckwheat is 2-3 times higher than in any other cereals. It helps to speed up the metabolism, and also remove excess water from the body. It should be remembered that such a product cannot be mixed with sugar. The latter is able to neutralize most of the beneficial elements of buckwheat.

Quinoa is an annual plant and belongs to the Marev family. This is a cereal crop that usually grows high in the mountains. It is most common at an altitude of 3000 m and above above sea level. This plant is native to South America. The first mention of it in printed form were seen in 1553. The plant can grow up to 1.8 m in height. The stem of quinoa is light green, the leaves and fruits are round and collected in large clusters. The grains are very similar in appearance, but have a different color. Groats are found in different colors. It can be red, beige or black, depending on the variety.
Today, vegans are very fond of quinoa. The groats are boiled and eaten as a side dish. It is also often added to soups. To some extent, it resembles in taste. Also, cereals are ground into flour and bread is baked from it. They also cook pasta.

Did you know? Quinoa contains many vitamins of groups A and B, as well as folic acid, calcium, magnesium, phosphorus, etc. The calorie content of 100 g of the product is 368 kcal. Nutritionists are very fond of quinoa and believe that it has no equal among other cereals in terms of the volume of valuable elements. Often they compare such a product with mother's milk, noting that it is almost completely absorbed by the human body.

Summing up, it is worth emphasizing the diversity of cereal crops, the cultivation of which mankind has been engaged in for more than the first millennium. Each of the cereals is rich in nutrients and vitamins. Plants are used in different directions and virtually waste-free. Many dishes are prepared from cereals, and they are also included in the diet of livestock.

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