Hippocrates already praised the medicinal properties of barley and described it as follows: “Thirst-quenching and easy to excrete, it does not involve astringency or bad agitation, nor swells the belly”. Barley was a very present food in the diet of Roman gladiators who appreciated its energizing qualities and consumed it above all in the form of soup. For this reason they were called hordeani, from hordeum. In recent years there has been an exponential growth in the demand for barley in the market. It is used in various ways: in grains, to make soups, barley and salads.
Barley has remineralizing properties, in fact it contains a fair amount of phosphorus, potassium, magnesium, iron, zinc, silicon and calcium. It also contains B vitamins and vitamin E. It has anti-inflammatory properties, particularly affecting the bladder and intestines. Being quite rich in fiber, it helps regulate intestinal function and is particularly useful in case of constipation. The barley decoction stimulates digestion and, if applied to the skin, helps to resolve skin inflammations. It can also be used to gargle, in case of throat inflammation.
The composition of barley is very similar to that of corn, however it differs in the higher protein content and the lower lipid content. 65/70% is made up of carbohydrates. 100 g of pearl barley contain 319 kcal / 1333 kj.