Which is higher in sugar, barley or wheat?

Barley is one of the world's wheat crops.

The highest crop, according to the test, the average content of barley-dextran was 25 for the excellent variety barley.

The sugar content of wheat is about 2-7%, but wheat is very rich in starch, and starch can be converted into sugars.

Both do not contain simple sugars, contain polysaccharide starch, and have no sweet taste. The sugar content speaks of simple sugars. In terms of starch content – The starch content of rice and wheat is not fixed due to the growing environment and other external factors.

1. Wheat seeds contain 53-70 starch, about 11 protein, 2 7 sugars, 2 10 dextrin, about 1 6 fat, and about 2 crude fiber. Fatty oils are mainly glycerides of oleic acid, linoleic acid, palmitic acid, and stearic acid. It also contains a small amount of sitosterol, lecithin, allantoin, arginine, amylase, maltase, protein enzyme and trace vitamin B.

Wheat germ contains plant lectins. 2. Rice: 98% of glutinous rice is amylopectin, and 2% is amylose; In japonica rice, amylopectin accounted for 83% and amylose accounted for 17%; Indica rice has 70% amylopectin and 30% amylose.

This is the material reason why glutinous rice is the most sticky and indica hard. The carbohydrate content of rice is the same, around the same level; The protein content is about 8%, which is 3-4 percentage points lower than that of wheat, but the protein quality of rice is better than that of wheat, in addition to glutenin, there are albumin and globulin, and its amino acid composition is better in vegetable protein.

The sugar content of barley is about 2-7%, so the sugar content of wheat is relatively high.

Barley has a higher sugar content than wheat. Barley is the crop with the highest content of glucan among wheat crops in the world, with an average content of 50 times that of wheat.

Barley rice is also a kind of cereals, which will be difficult to digest for the human stomach, and people with gastrointestinal insufficiency are not suitable for eating barley rice, which will increase the burden of gastrointestinal digestion and cause abdominal pain, bloating and other discomforts.

Highland barley. Highland barley is a kind of cereal crop of the genus Poaceae barley, also known as naked barley, yuan barley, rice barley, and is the favorite food of the Tibetan people. Barley is the most glucan-rich wheat crop in the world.

Highland barley is a grain crop with low yield per unit area, and is almost exclusively cultivated on the Qinghai-Tibet Plateau in the world. Barley is the main crop in the region because of its cold tolerance.

The barley grains can be ground and fried, and when eating, they can be kneaded into lumps with butter tea or clear tea by hand, which is called tsamba.

Highland barley can be used to make highland barley wine, a low-alcohol rice wine.

1. The shape is different: the ears of wheat are flattened, and the wheat grains are wrapped in a shell; The fruit of barley is not wrapped in a shell on the outside. 2. Maimang is different:

Wheat is shorter in lead and wheat; The barley is very long, about the same length as an ear of wheat. 3. The number is different: only a small spikelet is born on each node of wheat; The ears of wheat on the barley will fork and produce 2 or 3 spikelets on each node.

Introduction of highland barley

Highland barley is the main food, fuel and livestock feed for the inhabitants of Tibetan areas of China, which can be used to make beer in Huai Yanfu, and is suitable for growing in the cool climate of the plateau. It has strong cold tolerance, short growth period, high yield and early maturity, and wide adaptability.