Corn sticks
Oat flakes

Peeled barley groats are organic cereal made of ground barley kernels. Peeled barley groats are made with light grinding and polishing, so they keep almost all the nutrients that are naturally kept in grains. The groats contain many vitamins – PP, B6, B9, E, and microelements – calcium, phosphorus, potassium, zinc, sodium, and others. Peeled barley health properties affect healthily the brain and heart functioning as well as the digestive system. Peeled barley porridge improves eyesight and enhances the body's resistance to colds and viral infections. Its main advantage is that it can be used in dietetic nutrition and nutrition of infants and old people, because it is softer than pearl barley.

Posted in Groats

3 Facts About Peeled Barley:

  1. Thanks to its high food fibre content, peeled barley porridge is digested much longer than other porridges without increasing blood sugar levels in diabetics, and provides long-lasting satiety, which reduces excess weight.

  2. Barley is very healthy for sportspeople. Its grains and wholegrain groats contain a great complex of the substances stimulating energy and protein metabolism, as well as accelerating transmission of nerves to muscles. In right combination with other products, they are used both for building-up physique and overcoming muscle fatigue after intense physical activities.

  3. Various peeled barley groats are popular in Eastern and Western Europe. They are used for cooking pot-roast, lots of furmenties and dishes of pudding consistency.
Nutrition value
Calories 324  kcal
Proteins 10,1 g
Fats 1,4 g
Carbohydrates 71,9 g
Dietary fibres 13,1 g
Water 14 g
Mono- and disaccharides 0,8 g
Starch 57,3 g
Ash 2,5 g
Saturated fatty acids 0,3 g
Vitamin PP 2,7  mg
Vitamin B1 (thiamine) 0,27  mg
Vitamin B2 (riboflavin) 0,08  mg
Vitamin B6 (pyridoxin) 0,54  mg
Vitamin B9 (folic acid) 32  mcg
Vitamin E (tocopherol) 1,5  mg
Vitamin PP (B3, niacin equivalent) 4,7  mg
Calcium 80  mg
Magnesium 50  mg
Sodium 15  mg
Potassium 280  mg
Phosphorus 343  mg
Sulphur 81  mg
Iron 2,2  mg
Zinc 1,09  mg
Copper 370  mcg
Manganese 0,76  mg
Fluorine 90  mcg
Molybdenum 13  mcg
Cobalt 2,1  mcg
Information on product weight:
Glass 250 ml = 210 g (646.8 kcal)
Glass 200 ml = 170 g (523.6 kcal)
Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal)
Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal)

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type. It is impossible to foresee all the factors, so these values are average and indicative only.

Easily Cooked Organic Peeled Barley

*Barley porridge can be cooked in water or broth or milk. For milk with cereal the recommended ratio is 1:3

Healthy Recipes with Organic Peeled Barley

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Peeled Barley with Raisins, Dried Apricots and Prunes
Ingredients:  2 cups water, ½ cup peeled barley, a handful dried apricots, a handful raisins, a handful prunes, salt to taste.
Directions:  Cover dried fruit with boiling water. Cook peeled barley porridge, while dried fruit are infusing. Rinse dried fruit and chop them. Mix porridge with dried fruit, add organic butter and serve.
Peeled Barley and Apple Pudding
Ingredients: 700 g Gala apples, 4 big tablespoonfuls peeled barley, 1 tbsp lemon extract, 6 tbsp brown sugar, 1 litre water, 2 cups whipping cream, 1 tsp vanilla extract.
Directions: Peel and slice apples. Pour water and peeled barley in a heavy bottom saucepan and bring it to a boil. Add sliced apples and cook for 30 minutes on low fire until peeled barley is tender. Once peeled barley is tender, remove the saucepan from the fire and mash peeled barley with an immersion blender. Add lemon extract, 4 tablespoonfuls of brown sugar and simmer the puree. Remove it from the fire in 5 minutes, cool and place it in a refrigerator. After cooling, make sure the puree is thoroughly mashed. If necessary, mash it again with a blender. Mix cream and 2 tablespoonfuls of brown sugar in a separate bowl, and add vanilla extract. Whip the cream until stiff peaks form. When serving, put the pudding and whipped cream in layers in a glass bowl.