Rich in Many Beneficial Nutrients

Barley is high in vitamins, minerals, and other phytonutrients. It comes in a variety of forms, including hulled barley, barley grits, flakes, and flour. Except for pearl barley, which has been polished to remove some or all of the outer bran layer as well as the hull, almost all types of barley use the whole grain. When eaten whole, barley is an excellent source of fiber, molybdenum, manganese, and selenium. It is also high in copper, vitamin B1, chromium, phosphorus, magnesium, and niacin. Furthermore, barley contains lignans, a type of antioxidant related to a lower risk of cancer and heart disease.

However, barley, like all whole grains, contains antinutrients, which hinder digestion and nutrient absorption. To minimize the antinutrient content, soak or sprout the grain. These techniques of preparation increase the absorbability of barley's nutrients. Soaking and sprouting have the potential to boost vitamin, mineral, protein, and antioxidant levels. Furthermore, sprouted barley flour can be used in baking.