Is there a big difference in nutrition between barley and oats?

Barley and oats are low in fat and do not contain any cholesterol, and the vast majority of barley and oats currently produced in the world are used for feed or brewing beer, and in fact, people with diabetes, obesity and cardiovascular disease in particular should consume more barley and oats. Introduction: Oats are oats, commonly known as oil wheat and jade wheat, which is a low-sugar, high-protein, high-fat, and high-energy food.

Its nutrients are not only high in content, but also in excellent quality. However, oats have a hard texture and a bad taste, so they have not been popular for a long time. In modern times, the benefits of oats have become known and have become one of the more popular foods for modern people.

In Time magazine's top 10 health foods, oats ranked fifth. Oats are finely processed into cereals, making them more convenient to eat and improving their taste, making them a popular health food.

Efficacy: Oats can effectively reduce cholesterol in the human body, and regular consumption can play a certain role in preventing cardiovascular and cerebrovascular diseases, the main threat to middle-aged and elderly people. According to a joint study by the Beijing Cardiopulmonary and Vascular Medicine Research Center and the Chinese Academy of Agricultural Sciences, as long as 50 grams of oatmeal per day can reduce cholesterol by an average of 39 milligrams and triglycerides by 76 milligrams per 100 milliliters of blood.

It is no wonder that the former British Prime Minister Margaret Thatcher has been in the habit of eating oat bread for breakfast for many years, and even in the short days of her visit to our country, she had to fly oat bread from the UK every day! Regular consumption of oats also has a very good hypoglycemic effect on diabetics. Oatmeal porridge has the effect of defecation.

Many elderly people have dry stools, which can easily lead to cerebrovascular accidents, and oats can relieve constipation. It can also improve blood circulation and relieve the stress caused by life and work; Minerals such as calcium, phosphorus, iron, and zinc contain the effects of preventing osteoporosis, promoting wound healing, and preventing anemia.

Suitable for: It can be eaten by ordinary people. It is more suitable for middle-aged and elderly people.

Applicable amount: about 40 grams per meal.

Barley contains a large amount of protein and amino acids of high quality, rich in dietary fiber, vitamin B complex and mineral substances such as niacin, Fe, P, CA, etc., and its comprehensive nutritional composition index is just in line with the requirements of modern nutrition for new functional foods with high plant protein, high vitamins, high fiber, low fat and low sugar.

The Compendium of Materia Medica records that barley is sweet, salty and cool, and has the effect of clearing heat and water, and widening the stomach and intestines. According to modern pharmacological analysis, barley is rich in cellulose and B-glucan, which have the effect of lowering cholesterol in the human blood.

Barley has a high content of vitamin B and can be used for beriberi. Relatively abundant nicotinic acid can prevent and treat leprosy dermatosis. Therefore, barley has a good dietary and health care function.

Barley is high in carbohydrates, moderate in protein, calcium, phosphorus, and contains a small amount of B vitamins.

The water-soluble dietary fiber in oats is twice that of wheat. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour. In addition, oat flour also contains saponins (the main component of life), which are not found in cereals.

The amino acid composition of protein is relatively comprehensive, and the content of 8 kinds of amino acids necessary for the human body ranks first, especially the content of lysine up to grams.

It can be seen that the difference between the two is still very big!

One is"Great", the other is"Swallow"

Oats and barley have their advantages in different ways, and here is how they compare:

Nutritional value: Oats and barley are both relatively high in terms of nutritional value, and both are rich in nutrients such as protein, dietary fiber, vitamin B and minerals. However, oats contain more dietary fiber than barley, especially soluble fiber, which has a certain effect on regulating blood sugar and blood lipids and preventing cardiovascular diseases.

Taste and texture: Oats and barley also have certain differences in terms of texture and taste. Oats are softer and more delicate than Daji stove wheat, and have a softer and waxier taste, which can be used to make porridge, cereals and other foods.

Barley, on the other hand, is coarser and slightly harder, making it more suitable for soups or porridges.

Uses: Oats and barley are also different in terms of cooking. Oats are generally suitable for cooking cereals, porridge, biscuits and other foods, and can also be added to cakes and breads. Barley, on the other hand, can be used to cook porridge, make soups, bake biscuits, etc.

In summary, both oats and barley have their advantages in terms of nutritional value, taste, and use, and can be chosen according to personal preferences and needs. If you pay attention to dietary fiber intake, you can choose oats;If you need to make food such as porridge or soup, you can choose barley.

Oats, barley, and wheat are three different crops. Oats have a short growing season, are suitable for cultivation in alpine regions, have low yields, and have been a fodder crop in the past. Later, it was discovered in Russia that black bread made with wheat flour and a certain proportion of oat flour had a unique flavor, so it became the raw material of high-end food brown bread.

Barley is also a forage crop that grows in alpine zones. Wheat is one of the main crops in northern China, and wheat flour is one of the staple foods of northern China.

There is a difference, but not much.

Barley is rich in nutrients, containing water grams, protein grams, fat grams, carbohydrate grams, dietary fiber grams, calcium 66 mg, phosphorus 381 mg, and iron mg per 100 grams. In addition, it contains vitamins, riboflavin, niacin, etc. Barley germ contains more vitamin B1 than wheat.

Oats contain 15.6 percent crude protein, 8.5 percent fat, starch to release calories, phosphorus, iron, calcium and other elements, compared with the other eight grains, all of which are among the best. The water-soluble rotten key dietary fiber in oats is twice and twice that of wheat, jujube, and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat hunger rock powder.

Different varieties: barley is a herbaceous plant of the genus Poaceae and Barley, and is also called Mu Mai, rice Mai, and Bare Wheat. Although oats are also in the family Poaceae, they belong to the genus Oat.

The ears are different: the ears of barley are slightly lower when ripe, and the ears are thin and long. The cob of oats is erect, the spikelet is curved and drooping, and the panicle is panicle.

The grains are different: the barley grains have no hairs at the top, the surface of the grains is smooth or wrinkled, and the shape is oblong and the ends are pointed. Oats have hairs at the top of the kernels and hairs on the surface of the grains, but they are easy to wipe off, and they are oblong in shape with a pointed tip.

The nutritional value is different: barley is rich in carbohydrates, medium in protein, calcium, phosphorus, and contains a small amount of B vitamins. Oats are rich in water-soluble dietary fiber, especially vitamin E, oats also contain saponins that are lacking in cereals, and the amino acid composition of protein is also very comprehensive.

Wheat: Wheat is a plant of the genus Poaceae, Wheat, also called Bran, Floating Wheat, Floating Wheat, etc. The stems of wheat are erect, clumped, with 6-7 nodes, the leaf tongue is membranous, about 1 mm long, the spikelets are erect, and the spikelets contain 3-9 florets.

Wheat: The stalks of the wheat are erect, up to 100 cm high, the leaf sheath is flabby, the panicles are loosely developed, the branches are slender, and the spikelets contain florets.

Rye: Rye leaf tongue with finely lobed teeth at the top, spike-like inflorescence pubescent, with 2 florets.