The best varieties of herring

The better the herring taste, the better the conditions of its habitat. Thus, Atlantic herring, which is very good in its taste, spawns off the coast of Norway, Holland and Iceland - here the most favorable conditions for its feeding, the cause of which is the direction of ocean currents. Among the people, these varieties of herring received the corresponding names "Norwegian", "Dutch" and "Icelandic". They have a pleasant taste, tender, well salted meat and a characteristic herring aroma.

Of the herring found on the territory of Russia, the most valuable species is the "royal herring" or hall. It can be easily recognized by its black back, which is why it is also sometimes called "black back". It is found in the Caspian Sea, reaches a length of 36 cm and contains up to 20% fat. Unlike other Caspian herrings (of little value in taste), it has very tender meat, salting well. Of the herrings caught in the southern seas of Russia, the Azov-Black Sea herring is also distinguished by good taste, and especially its two varieties - Danube and Kerch. However, due to its low fat content, only slightly salted herring goes on sale. Pacific (Far Eastern herring) is also prized. She (the only one of all the above subspecies of herring) can gain a record amount of fat - up to 33%, but during the break between feeding it can be the "thinnest" - contain up to 2% fat (ie, be low-fat). However, due to the high quality of the meat, this fish is a very valuable product.

According to the salt content, herring of weak salt is distinguished - the salt content is from 7 to 10%, medium salt - from 10 to 14% and strong salt - over 14%. In the process of salting, fish enters into a complex reaction with salt, and gradually, under the influence of enzymes, its proteins, fats and carbohydrates are processed to a fundamentally different qualitative state. Thanks to this, salted fish acquires a unique taste and aroma. This process is called maturation. The Atlantic and Pacific herring respond best to this effect.

The quality of herring (depending on the freshness and the type of meat) can correspond to 1 or 2 grade. Herring of the 1st grade has juicy dense meat, does not have any damage on the skin. Herring of the second grade may acquire a slightly sour smell due to fat oxidation, have a tarnished skin surface, be slightly yellowish; her meat consistency can be tough and dry (but not flabby!), her skin may have some damage (without strong tears).

It should be borne in mind that the herring of the second grade, if it is lightly salted, may contain pathogens, because their development is suppressed only at a salt concentration of 10 to 15%. If such a herring was stored in a salty-sour solution, then this also will not save the situation, because moldy fungi and yeasts are resistant to vinegar. Therefore, it is best not to take such fish.

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For reference:

IN herring caviar lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds are present, which are necessary for the normal development of the body, for the formation of new skin cells, regulation of blood pressure and even an increase in hemoglobin in the blood. The fat of caviar contains "good" cholesterol in large quantities: from 1.5 to 14%, lecithin - from 1.0 to 43% and vitamins A, B, D and C. It contains potassium, sulfur, sodium, calcium, magnesium, as well as selenium, zinc, iron, iodine and other minerals.

The taste of the herring directly depends on its habitat. Oceanic and riverine are very similar in composition, however, oceanic contains more iodine. The best, of course, is the Atlantic one (the shores of Norway, Holland, Iceland). Herring is also found in our country. The "royal" variety has a black back, reaches a length of 36 centimeters and contains up to 20% fat. It is considered one of the tastiest among the Caspian herrings, has surprisingly tender meat and is well salted.
The varieties that live in our southern seas cannot boast of such fat content, which is why they go on sale exclusively slightly salted. Far Eastern herring is the record holder for fat content: the figure can reach 33%, although it drops, depending on the season, up to 2%.
It is believed that the fatter the herring, the tastier and healthier it is. The fattest herring is the one that has not reached puberty. The word "mother" on the label will tell you that the preserves are made from young fish, which boasts a high content of fat, protein, polyunsaturated acids and vitamins. At the same time, mathieu is also a cooking method invented by the Dutch. The classic mother belongs to the expensive premium products.
According to the salt content, light-salted herring (from 4 to 6%), slightly salted (7-10%), medium-salted (10-14%) and strong-salted (over 14%) are distinguished.

Herring is a fish known for the most part in a cooked, nutritionally complete form - in salted and smoked (less often). Herring tastes good, but different varieties of herring taste different.

It is used mainly in the kitchen of a cold table, although there are some hot dishes prepared from soaked salted herring and rarely from fresh, due to its fat content, it is completely unsuitable for storage.

The better the herring taste, the better the conditions of its habitat. So, Atlantic herring, very good in taste, spawns off the coast Norway, Holland and Iceland, - here the most favorable conditions for its feeding, which are caused by the direction of ocean currents. Popularly, these varieties of herring have a pleasant taste, tender, well salted meat and a characteristic herring aroma.

Salted herring - this is a traditional dish on the Russian table, although the first who salted this fish was a Dutchman Beckel in 1385. He invented a method of salting fish and became famous first throughout Holland, and then throughout Europe. The best Dutch herring is named after him throughout Europe. backling and differs in taste from all subsequent types of pickles. Then, in the 17th century, Dutch herring migrated to Russia, where it became a favorite dish of the Russian people. The way of salting the Dutch herring came to the taste of the Russians, so later they were reluctant to accept other varieties of herring.

Herring is eaten raw, smoked, salted and pickled. Is a source of vitamins A, D and B12as well as polyunsaturated fatty acids. According to recent studies, eating herring in food reduces the risk of developing heart and vascular diseases, due to the increase in the number of high-density lipoproteins in the body. Herring fat reduces the size of adipocytes (fat cells), which may help reduce the risk of type 2 diabetes. In addition, herring contains antioxidants.

There are three ways of salting herring: using dry salt (the so-called dry salting), brine (wet ambassador) and using dry salt and brine at the same time (mixed ambassador).

How to pickle

1. Usually the fish is salted in barrels (up to 120 liters).

2. High quality, fully salted fish has firm meat with good flavor and uniform color.

3. Large arteries and abdominal cavity contain clotted blood.

4. With spicy salting, the fish processing mixture consists of salt, sugar (1-3%) and various spices such as pepper, bay leaves, cloves, cinnamon, ginger, nutmeg, etc., which give the finished products a special taste. and aroma.

5. Most of all salted Atlantic herring. Salting gives the herring a particularly pleasant taste and is therefore the main way of processing it.

6. Salted Atlantic herring (both fatty and leaner) can be used in different ways: as a standalone dish and as an addition to other dishes.

7. In size, salted Atlantic herring can be large, medium, small. But in terms of fat content: fatty (with a fat content of over 12% and low fat (fat less than 12%)).

According to technical regulations, fresh herring is salted in the following form:

1. Not gutted - whole;
2. Gutted - part of the viscera and pectoral fins, together with the adjacent part of the abdomen, have been removed; gills, caviar or milt may be retained;
3. Without gills - the gills and part of the viscera are removed, the abdomen remains intact;
4. Semi-sunken - the abdomen is carved from the pectoral fins, the insides can be partially removed;
5. Headless - the head and entrails are removed, caviar or milk can be left behind;
6. Body - head, caudal fins, lower abdomen, eggs or milk removed;
7. Chunks - the fish is cut into pieces at least 5 cm long.

One of the main criteria is salinity.

In terms of salinity, the products on sale differ:

1. slightly salted Atlantic herring (salt content 6-10%);
2. medium salted Atlantic herring (10-14% salt);
3. strong-salted Atlantic herring (over 14% salt).

By quality, salted herring are classified into I and II grade. How to tell?

Salted Atlantic herring goes on sale in waterproof drums (with a capacity of 120 liters) and in special wooden boxes. In each barrel and in each box there are herring of the same size, cut in the same way, of the same variety. Herring is placed in barrels and boxes in even dense rows. In barrels, herring should be filled with brine. They are in boxes without brine.

Lightly salted herring packed in boxes undergo the following preliminary treatment: fresh herring is placed in pools with brine and kept there until the salt content in them reaches 7-10%. Then they are placed in clean, sturdy wooden boxes lined with parchment and sent to the market (an average of 40 kg of fish per box). Such herring tastes great and is especially valuable for cooking.

Spicy salted herring made from fresh Atlantic herring of the 1st grade, chilled or frozen, as well as from slightly salted (6-9% salt) or medium-salted (9-12% salt), fatty or low-fat Atlantic herring.

Scales are removed from salted herring, placed in barrels in layers together with spices and salt. For pickling, prepared in the same way as for spicy salting, salted herring are stacked in layers in barrels, also together with spices and salt. From above they are poured with vinegar marinade. Pickled herring is softer and more juicy than regular salted herring.

It should be borne in mind that the herring of the second grade, if it is lightly salted, may contain pathogens, because their development is suppressed only at a salt concentration of 10 to 15%. If such herring was stored in a salty-sour solution, then this also will not save the situation, because moldy fungi and yeasts are resistant to vinegar. Therefore, it is best not to take such fish.

Herring varieties differ in the method and technology of salting, which are able to reveal the full aroma of this healthy and tasty fish.

Herring is a large family of fish. On the European territory of Russia, Atlantic herring is most often consumed, but we have all heard about Pacific or Caspian herring. Meanwhile, the Atlantic is far from the most interesting and tasty group. We will tell you what kind of herring is found on the shelves in our country.

Atlantic

One of the three varieties of oceanic herring (in addition to the Pacific, there is also the Araucanian herring, which is found off the coast of Chile). Herrings from Norway and Iceland belong to the Atlantic group. Also, Atlantic herring is mined by Denmark, Canada and Russia. This group is distinguished by fairly light meat, not too large (average length - 25 cm, weight 500 g).

“Atlantic herring is good not only in salting - fresh fish will make a lot of tasty and healthy dishes,” says Maxim Karpenko, founder of the Moby Dick company and consultant of the Fish Week festival. For example, they make a stew with vegetables from it, bake it in the oven under mayonnaise or mustard sauce, and stew it in tomato sauce. "

Baltic herring Is a subgroup in a large Atlantic family. And it includes several different herrings. The most famous - Baltic herring, which lives in the Baltic Sea and in its freshwater bays (Curonian, Kaliningrad). Herring reaches 20 cm in length.Another Baltic relative of herring is sprat... It is from it that the Baltic sprats are made.

Pacific

Also a large group of various herrings. Of which the Okhotsk herring is well known. And also there is a celebrity - Olyutorskaya herring. In general, the Pacific group differs from other herrings in a high iodine content. There are also physiological differences - this herring has fewer vertebrae.

Pacific herring is distinguished by its high fat content, which makes it tastier and healthier. Most often, the meat of the Pacific herring is darker than the Atlantic herring.

Olyutorskaya herring - a subspecies of Tikhookenskaya, it lives in the Olyutorsky Strait, in the western part of the Bering Sea. “This fish is larger than other common herring species, often reaching and exceeding 1 kg. - says Maksim Karpenko, - It is dense, fleshy, fatty, very healthy and, of course, tasty. Olyutorsky herring can be salted, marinated, fried, and made into cutlets. It goes well with pickled vegetables. "

Caspian-Black Sea herring

Another large group of herrings lives in the Caspian and Black Seas, and the rivers adjacent to them. Unfortunately, these herring are quite rare these days. And most often they do not get to the central regions of Russia for sale. You can try them only in the fishing areas.

Kerch herring... Lives in the Sea of ​​Azov, is caught in the Kerch Strait in autumn and early winter. Reaches 25-30 cm in length, it has a gray-blue back, and the sides are silvery. The meat of the Kerch herring is pinkish and sweet. The extraordinarily tasty and tender Kerch herring makes 22% of the fat content.

Danube herring. It spawns in the fresh waters of the Danube. It is caught in the spring, in March-April. You need to try Danube herring in Odessa, in the spring you will see many sellers with rows of silver lightly salted Danube. The Danube herring is appreciated for its very delicate and delicate taste, fatty and juicy meat.

«Caspian herring, also known as hall - the most valuable commercial herring species, - says Maksim Karpenko. - Lives in the Caspian Sea, spawns in the Volga and Ural rivers. Fatty and very large herring, up to 52 cm in length and 2 kg in weight. It is famous for its special taste and tender meat, perfect for both salting and frying.At the same time, it is important not to oversalt the fish - overexposure for more than 3-4 days threatens to deteriorate the taste. Hall has long become a rare fish, and the population of this herring is declining, its catch is limited. "

Not herring

The respect for herring is so great that some species of fish are undeservedly ranked in this group, calling herring. The most famous example is herring ivashi... In fact, this is a Far Eastern sardine. In the Soviet Union, it was caught in huge quantities, and the reserves of ivashi were depleted. Recently, after a 25-year hiatus, the Iwashi fishery was opened. Most often, preserves and canned food are made from Iwashi herring, this is a small tender fish.

There are small silvery fish on the shelves - sosvinskaya herring... But this is a tugun fish from the salmon family, which is caught in a tributary of the Ob - Sosva. Most often it is salted in a spicy brine, like a sprat.

For reference:

IN herring caviar lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds are present, which are necessary for the normal development of the body, for the formation of new skin cells, regulation of blood pressure and even an increase in hemoglobin in the blood. The fat of caviar contains "good" cholesterol in large quantities: from 1.5 to 14%, lecithin - from 1.0 to 43% and vitamins A, B, D and C. It contains potassium, sulfur, sodium, calcium, magnesium, as well as selenium, zinc, iron, iodine and other minerals.

The taste of the herring directly depends on its habitat. Oceanic and riverine are very similar in composition, however, oceanic contains more iodine. The best, of course, is the Atlantic one (the shores of Norway, Holland, Iceland). Herring is also found in our country. The "royal" variety has a black back, reaches a length of 36 centimeters and contains up to 20% fat. It is considered one of the tastiest among the Caspian herrings, has surprisingly tender meat and is well salted.
The varieties that live in our southern seas cannot boast of such fat content, which is why they go on sale exclusively slightly salted. Far Eastern herring is the record holder for fat content: the figure can reach 33%, although it drops, depending on the season, up to 2%.
It is believed that the fatter the herring, the tastier and healthier it is. The fattest herring is the one that has not reached puberty. The word "mother" on the label will tell you that the preserves are made from young fish, which boasts a high content of fat, protein, polyunsaturated acids and vitamins. At the same time, mathieu is also a cooking method invented by the Dutch. The classic mother belongs to the expensive premium products.
According to the salt content, light-salted herring (from 4 to 6%), slightly salted (7-10%), medium-salted (10-14%) and strong-salted (over 14%) are distinguished.

The better the herring taste, the better the conditions of its habitat. For example, Atlantic herring, which is very good in its taste, spawns off the coast of Norway, Holland and Iceland - here the most favorable conditions for its feeding, the cause of which is the direction of ocean currents. Among the people, these varieties of herring received the corresponding names "Norwegian", "Dutch" and "Icelandic". They have a pleasant taste, tender, well salted meat and a characteristic herring aroma.

Of the herring found on the territory of Russia, the most valuable species is the "royal herring" or hall. It can be easily recognized by its black back, which is why it is also sometimes called "black back". It is found in the Caspian Sea, reaches a length of 36 cm and contains up to 20% fat. Unlike other Caspian herrings (of little value in taste), it has very tender meat, salting well. Of the herring caught in the southern seas of Russia, the Azov-Black Sea herring is also distinguished by good taste, and especially its two varieties - Danube and Kerch. However, due to its low fat content, such herring is sold only slightly salted. Pacific (Far Eastern herring) is also prized. She (the only one of all of the above subspecies of herring) can gain a record amount of fat - up to 33%, but during the break between feeding it can be the "thinnest" - contain up to 2% fat (ie, be low-fat).However, due to the high quality of the meat, this fish is a very valuable product.

According to the salt content, herring of weak salt is distinguished - the salt content is from 7 to 10%, medium salt - from 10 to 14% and strong salt - over 14%. The fish in the process of salting enters into a complex reaction with salt, and gradually, under the influence of enzymes, its proteins, fats and carbohydrates are processed to a fundamentally different qualitative state. Thanks to this, salted fish acquires a unique taste and aroma. This process is called maturation. The Atlantic and Pacific herring respond best to this effect.

The quality of herring (depending on the freshness and the type of meat) can correspond to 1 or 2 grade. Herring of the 1st grade has juicy dense meat, does not have any damage on the skin. Herring of the second grade may acquire a slightly sour smell due to fat oxidation, have a tarnished skin surface, be slightly yellowish; her meat consistency can be tough and dry (but not flabby!), her skin may have some damage (without strong tears).

It should be borne in mind that the herring of the second grade, if it is lightly salted, may contain pathogens, because their development is suppressed only at a salt concentration of 10 to 15%. If such herring was stored in a salty-sour solution, then this also will not save the situation, because moldy fungi and yeasts are resistant to vinegar. Therefore, it is best not to take such fish.

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Choosing pearl barley

Pearl barley is a real treasure, full of vitamins, minerals and other useful substances. However, quite often she is treated without due respect, and in vain. No wonder its name comes from the word "pearl" - pearl.

Previously, this cereal was considered the porridge of the poor. But now, thanks to the fashion for healthy eating, it can be found in the dishes of the most expensive restaurants. It contains a lot of slow carbohydrates, which provide a lot of energy and fill you with a feeling of fullness for a long time. In addition, barley has the lowest glycemic index of all cereals. It is not for nothing that barley is increasingly being chosen for themselves by people who monitor their weight.

Pearl barley is rich in phosphorus, which helps to absorb calcium, normalizes metabolic processes, and has a beneficial effect on the brain and nervous system. Thanks to the mass of B vitamins that make up its composition, this cereal is indicated for depressive disorders.

In ancient times, barley, as a medicine, was fed to those who were tormented by colds and coughs. Together with the porridge, a substance called "hordecin", which has antibacterial and antifungal properties, entered the human body. Barley lysine, an amino acid that has an antiviral effect, gives additional healing power.

Barley broth has a softening, enveloping, anti-inflammatory and antispasmodic effect. This cereal is recommended to eat for inflammatory processes in the gastrointestinal tract.

How to choose

Pearl barley is processed barley. In stores it can be found in crushed form under the name "barley groats". Needless to say, with such processing, barley grains lose a decent share of useful properties.

The pearl barley itself is a whole, peeled and polished grain. It is distinguished by the size and shape of the grains: the first and second numbers are large oblong kernels, the third, fourth and fifth ones are small, round.

It is most correct to buy pearl barley, packaged in cardboard boxes. In cellophane, it quickly becomes rancid - the barley kernels release moisture, and this creates a breeding ground for harmful microorganisms. Did you see drops on the walls of the bag? Feel free to send this package back to the shelf - you shouldn't buy such cereal.

Cereal color

The color of pearl barley varies from white to yellowish, while grains with a greenish tint are allowed.

How to cook

The groats need to be soaked from evening to night. Rinse thoroughly in the morning. It must be boiled in plenty of water. Approximate proportions: a glass for two liters of water or milk. Cooking time until tender is approximately one and a half to two hours. It is better to do this in a saucepan with a thick bottom so that the pearl barley does not burn. Barley grits are cooked much less - about 45 minutes.

As the main feature of barley, it should be noted that the porridge, when it cools, almost instantly becomes tough and tasteless. Therefore, it is advisable to eat it immediately after cooking, and even more so not to leave it the next day.

Interesting Facts

Barley was domesticated in the Middle East more than ten thousand years ago. In Russia it was called "the mother of bread" and was widely used - they baked bread and flat cakes, made kvass and barley vinegar.

Barley was a favorite porridge of Peter I. It was seasoned with butter, honey and poppy seeds. To cook porridge, like from a Russian oven, you need to cook it in a water bath for at least 6 hours.

Two years ago, Austrian scientists examined bones found at the site of a mass grave of gladiators near the Turkish city of Ephesus. Chemical analysis only confirmed previous research: the gladiators were vegetarians. And according to historical documents, the basis of the diet of the fighters included barley porridge, flat cakes and kvass.

Pearl barley dishes are considered one of the most traditional in Russia. They are useful and inexpensive, but unfortunately not very popular.

What barley is made of

The product is made from refined barley kernels. Hard shells or bran are removed from the grain using a special technology. This is how the best pearl barley variety is obtained.

Another species - Dutch, looks like a whole grain of barley in the form of a ball. Such a product digests faster and has a lighter texture.

Barley groats are also a type of pearl barley. It is finely chopped, unlike other types. In accordance with the size of the grains, various grades of yachka are determined.

Chemical composition and nutritional value

A 100-gram portion of pearl barley contains 320.5 kcal and contains the following substances:

Water	14 g
Carbohydrates	74 g
Fats	1.1 g
Protein	9.4 g
Monosaccharides, disaccharides	1.5 g
Ash	1 g
Starch	65.8 g
Fiber	1 g
Vit. IN 1	0.1 mg
Vit. AT 2	0.06 mg
Vit. AT 3	0.5 mg
Vit. AT 6	0,4 mg
Vit. AT 9	25 mcg
Vit. E	3.7 mg
Vit. PP	2mg
Cobalt	1.9 μg
Iron	1.8 mg
Manganese	650 mcg
Potassium	172 mg
Copper	280 mcg
Calcium	38 mg
Molybdenum	12 mcg
Magnesium	40 mg
Nickel	20 mcg
Sodium	10 mg
Titanium	17 mcg
Sulfur	7 7mg
Fluorine	60 mcg
Phosphorus	324 mg
Chromium	12.5 mcg
Zinc	920 mcg

Why is pearl barley useful?

1. Barley contains amino acids. A large amount of lysine is involved in the formation of collagen.
2. Fiber-rich cereals are superior to even wheat grains. The amount of protein in barley is much higher than in wheat.
3. Pearl barley strengthens the nervous system, bones and teeth, is a powerful antioxidant. It contains a lot of selenium, 3 times more than rice cereal.
4. The product also has natural antibacterial properties. If you use the water left after soaking the barley, it will get rid of the fungus, since it contains the antibiotic hordecin.
5. The broth of the product has medicinal properties. It softens, envelops, has an antispasmodic, diuretic, anti-inflammatory effect.
6. In ancient times, barley was used to treat mammary glands, lingering coughs, colds, for weight loss, and constipation.
7. For dieters, it is good to prepare slimy soups that have gentle qualities.
8. The broth is used for liver diseases, increases the amount of milk in nursing mothers, cleanses the blood, has a strengthening effect, and is an expectorant.
9. The malt infusion does not allow tumors to grow at the onset of the disease, normalizes metabolism, therefore it is recommended for overweight people. As a medicine, grains and flour from previously sprouted barley are used.
10. Due to the presence of fiber, food from barley is quickly digested, so there is no overload of the body and micro-, macroelements and vitamins are perfectly absorbed.

You can find out about the calorie content of barley per 100 grams on our website

Look for the recipe for pearl barley and other cereals for weight loss in this article.

And we will tell you about the benefits and harms of semolina porridge here

For adult women and men

Thanks to lysine and antioxidants, the skin remains youthful and elastic, prolonging the beauty and youthfulness of women. With the systematic use of the product, hair becomes strong, shiny and healthy. Bones, teeth and nails are strengthened. In the finished form, the calorie content of pearl barley is reduced, so it is considered suitable for dietary nutrition.

Barley dishes are also good for men. They are a source of muscle building and an excellent energy boost. The dishes are very satisfying and the porridge will keep you full for long hours.

For children

The digestive system of young children practically cannot digest pearl barley porridge, therefore, experts do not recommend introducing dishes into the diet until the age of 3 years.

Feeding with porridge begins with small portions (1-2 l) to check tolerance. With good assimilation of the dish by the child's body, the portions increase. The child needs to boil cups and soups well, the best option would be to cook in a multicooker.

Barley for weight loss

The product is ideal for dietetic food. It is low in calories and contains almost all vitamins and many beneficial ingredients.

During the diet, the body does not lack vitamins and essential nutrients. The feeling of hunger does not appear for a long time, since the product is satisfying.

Fasting day

Before starting a diet, it is better to spend a fasting day. The diet dish is prepared in water; salt and oil must not be put. Brews for 1 hour. Eat as hunger appears, preferably 3-4 times. In this case, the portions should be smaller than the standard ones. Groats have a slightly dehydrating effect, so you need to consume up to 3 liters of liquid in the form of water and green tea per day. Before going to bed, you can drink 1 glass of 1 percent kefir.

Six Day Diet

This diet is phenomenal. 1 kg of weight is lost in 1 day. In 2 days, the body is cleansed of toxins, on the 3rd day, body weight begins to decrease.

A unique diet allows you to get rid of 5 kg of weight in 5 days and normalize the digestive tract. During the diet, there is no malaise, hunger and weakness. During the period of dietary nutrition, the skin will rejuvenate, the body will get rid of toxins and toxins.

You can use a mono-diet, but since it is difficult, it is better to diversify the menu with other products:

• raw or boiled vegetables;
• cottage cheese;
• low-fat cheese;
• fermented milk products are low-fat;
• dried fruits;
• fruits in which sugar is contained in small amounts;
• nuts;
• seafood.

To achieve a greater effect, it is recommended to use 2 tsp. Flaxseed. It is also useful to drink water, herbal decoctions, prune infusion.

Culinary recipes

Many delicious and healthy dishes can be prepared from pearl grits. Cooking takes a lot of time. For this reason, it is recommended to soak the cereals in hot water for about 10 hours, preferably overnight. Then the water is drained, the cereals are washed.

For cooking the product, a large pan is used, since the pearl barley greatly increases in volume.

Porridge in a slow cooker

Delicious porridge is prepared in a slow cooker very simply. The dish includes:

• groats - 200 g;
• milk - 1 l;
• sugar - 30 g

Salt and plum are added depending on the taste. oil.

Ukha with pearl barley

It is prepared in fish broth with the addition of vegetables and seasonings.For cooking, the following ingredients are taken:

• fish - 500 g;
• onions - 50 g;
• potatoes - 500 g;
• carrots - 100 g;
• groats - 100 g;
• bay leaf - 2-3 pcs.

Onion husks, seasonings, pepper, salt are added to taste.

Rassolnik

This delicious soup is best cooked in beef or veal broth. The following products should be placed in the pickle:

• meat products - 300-400 g;
• groats - 200 g;
• turnip onions - 50 g;
• carrots - 50 g;
• pickled cucumbers - 3 pcs.;
• potatoes - 300 g;
• rast. oil - 4 tbsp. l .;
• water - 2.5 liters.

Use salt and seasonings to taste. Add sour cream before serving.

Grtskov's soup

Hearty soup originally from the Czech Republic. The original taste is obtained through a combination of unusual components:

• beans - 50 g;
• peas - 50 g;
• pearl barley - 60 g;
• carrots - 1 pc.;
• turnip onions - 1 pc.;
• flour - 1 tbsp. l .;
• lard - 1 tbsp. l.

Salt is added to taste.

Hearty meat salad

Unusual salad made from boiled pearl barley. Delicious and nutritious.

• boiled and washed cereals - 100 g;
• boiled meat - 250 g;
• pickled or pickled cucumber - 1 pc .;
• carrots - 100 g;
• garlic - 2 teeth.

Add the required amount of salt and mayonnaise to taste.

To your attention - a video recipe for winter barley and vegetables:

You should not abuse pearl barley for people who suffer from constipation and have an individual intolerance to the substances that make up the product.

Affordable inexpensive pearl barley is a real storehouse of nutrients. The product will help improve health, restore strength and restore youth.

What else to read:

Navigation through the article:

• The history of the appearance of pearl barley
• About pearl barley
• Selection of pearl barley
• The benefits of pearl barley
• Pearl barley harm
• Cooking pearl barley
• Cooking recipes
• Chemical composition

The history of the appearance of pearl barley

Pearl barley is one of the oldest grain crops, which was cultivated by man more than 10 thousand years ago. The name of the groats - "pearl barley" for porridge comes from the old Russian word "pearls", which means - river pearls. Pearl barley received such a comparison due to the external similarity of polished pearl barley grains with pearls.

About pearl barley

Pearl barley is made from the family of cereals - barley, from which the top layer (bran) is removed during processing, and then grinded and polished. Most often, porridge is cooked from barley.

There are several types of pearl barley:

• ordinary barley - whole barley groats, from which the shell has just been removed. As a result of minimal mechanical processing, it retains most of the lip fibers that are beneficial to the body.
• "Dutch" - whole grain, rolled up to a ball, completely freed from awn. It cooks quickly, porridge is obtained from it with a more delicate consistency than from barley.
• barley grits - in fact, this is an ordinary barley, only chopped.

Selection of pearl barley

The choice of pearl barley should be based on its color. A quality product can be white, yellowish, even tinged with green. The presence of any impurities in the package is excluded. If there are any, the manufacturer does not monitor the quality of the cereal.

It is better to buy pearl barley in cardboard boxes. This is how it differs from most cereals, for which cellophane sealed bags are preferable. The fact is that during storage, the cores give up the moisture contained in them. Condensation forms in cellophane, which is an ideal environment for the development of microorganisms. If you notice droplets of moisture inside the package, it is categorically impossible to buy such a product, they can be poisoned. Plus, it can taste rancid. In a cardboard box, pearl barley can be stored for 6-12 months. When opening the package, the cereal should be sniffed. The presence of a musty smell or its complete absence indicates that the product is old.

At home, barley should be stored in a ventilated container. This can be a jar with a loose lid or a cardboard box. Place it in a dark place.

The benefits of pearl barley

Pearl barley contains a large amount of trace elements (iodine, nickel, zinc, bromine, calcium, strontium, cobalt, molybdenum, manganese, copper, iron and chromium) and essential vitamins (B, PP, K, E, D, A), as well as rich in fiber, which contributes to normal bowel function.

The main useful qualities of pearl barley porridge:

• lysine is a part of pearl barley. It is an amino acid that takes part in the production of hormones, antibodies and digestive enzymes. Lysine is rarely found in foods, but getting it from food is extremely important, since the amino acid is essential, that is, it is not produced in our body. Good suppliers are red meat and soybeans. But in the greatest volume it is contained precisely in cheap pearl barley.
• pearl barley contains a lot of phosphorus. Another valuable trace element, the presence of which in the diet depends on the rate of calcium absorption. Moreover, there is a lot of phosphorus in cereals - up to 350 mg per 100 gamma of the product. The record holder is considered to be cereals in terms of the content of potassium, which is necessary for the health of the heart and blood vessels.
• pearl barley contains B vitamins. They are necessary for the normal functioning of the nervous system. For this reason, the use of cereals is recommended for people experiencing significant nervous tension. And regular consumption of barley in food has an anti-stress effect.
• the barley contains 77% carbohydrates. However, the calorie content of pearl barley porridge is low. This is due to the fact that its carbohydrates are absorbed for a long time, over several hours. Long-term satiety and a low glycemic index become the basis for consuming the product in a healthy diet. Groats are recommended for overweight people due to their satiety, patients with diabetes mellitus, since it does not cause a "surge" in blood sugar when ingested.
• pearl barley contains more fiber than even wheat, due to which it removes intestinal toxins from the body, adsorbs toxins formed during the life of the conditionally pathogenic intestinal microflora. Even allergies can be cured with barley. Barley grain contains a natural antibacterial agent - hordecin, this substance is actively used for flexible skin infections.

Pearl barley harm

Barley is contraindicated in celiac disease (celiac disease). With this disease, an allergy to the protein of barley (and some other cereals) - gluten (gliadin) is manifested. In this disease, the consumption of gluten porridges (wheat, rye, barley, oats) leads to the death of intestinal villi and impaired absorption of nutrients.

You can not include barley porridge in the diet of children under 1 year old. It can cause indigestion, and if you have a tendency to celiac disease (it is formed genetically), it can cause slow absorption of nutrients in the intestines.

Cooking pearl barley

In order for pearl barley porridge to show the maximum useful properties and to please with its rich taste, it must be cooked and consumed correctly.

Several recommendations for the preparation of pearl barley:

• kernels must be soaked in water. The holding time is 12 hours, during this period the grains will swell and cook faster. If you boil them without soaking, the protein they contain will curdle and the pearl barley will become tough.
• the best way to cook is in a water bath. According to this recipe, porridge was cooked in Russia. Soaked kernels should be poured with milk (2 liters per glass of dry grain), boiled and put in a water bath to simmer for 6 hours.
• the usual cooking time for barley is 50 minutes. Some varieties are boiled for an hour and a half, and barley from bags pre-treated with steam takes about 45 minutes.
• 2 glasses of water are taken into a glass of cereal, if necessary, the liquid is added. The foam must be removed by hand with a spoon or slotted spoon, and the cereal itself must be rinsed before boiling. Ready-cooked barley can be used as a base for pilaf, or as an independent side dish.

Pearl barley recipes

Pilaf with pearl barley

Ingredients:

• 1 cup pearl barley
• 1 each - carrots, onions, bell peppers
• 1 tablespoon unrefined sunflower oil
• 400 g chicken hooters

Cooking method:

Cut the breast into strips, steam the cereals in a double boiler for 20 minutes or soak overnight. Cut the vegetables as you like, pour the oil into the multicooker bowl, lower the vegetables and fry, stirring occasionally. Add cereals, chicken, and pour 1 glass of chicken broth and 1 glass of water or just water. Cook for about 1.5 hours, simmering.

Barley porridge with bends and onions

Ingredients:

• 1 glass of pearl barley
• 500 g fresh champignons
• 1 white onion
• silent celery, dill, parsnips, cumin, turmeric
• salt to taste
• 1 tablespoon olive oil
• 2.5 cups goblet or celery root broth

Cooking method:

Put the multicooker in the frying mode and quickly fry on both sides, stirring, pre-chopped vegetables and bends. Add a glass of pearl barley, broth and simmer for about 1.5 hours.

Barley porridge with milk

Ingredients:

• 2.5 cups skim or almond milk
• 1 cup pre-steamed pearl barley
• cinnamon
• sugar and salt to taste

Cooking method:

Put the steamed cereals into the multicooker bowl and pour over the milk. Cook strictly on simmer, 50 minutes or longer. Usually milk porridge is made "shorter", for this the pre-steaming period is increased to 40 minutes.

Pearl barley broth

A decoction of pearl barley is used in the presence of inflammatory processes in the stomach, it is especially recommended in the postoperative period after surgery in the abdominal cavity. The broth can be prepared both in water and in milk.

Decoction recipe:

• 250 g of pearl barley pour 1.5 liters of hot liquid (water, milk), you can add a little salt or sugar to taste. Bring to a boil and cook for about 20 minutes. The resulting broth does not need to be filtered, it will be the consistency of liquid sour cream.
• Take 100-200 g at a time, 3 times a day.
• Store no more than a day.

You can even use water in which pearl barley was soaked, because the hordecin remains in it. This substance has antibiotic properties. Water can be used in the complex treatment of fungal skin diseases.

The chemical composition of pearl barley

Nutritional value in 100 gamuts of pearl barley:

Calorie content:

• Proteins - 9.91 g
• Fat - 1.16 g
• Carbohydrates - 77.72 g
• Dietary fiber - 15.6 g
• Ash - 1.11 g
• Water - 10.09 g

Energy value in 100 scales of pearl barley: 352 kcal

Vitamins

• Beta-carotene - 0.013 mg
• Vitamin A (RE) - 1 μg
• Vitamin B1 (thiamine) - 0.191 mg
• Vitamin B2 (riboflavin) - 0.114 mg
• Vitamin B5 (pantothenic) - 0.282 mg
• Vitamin B6 (pyridoxine) - 0.26 mg
• Vitamin B9 (folate) - 23 mcg
• Vitamin E (TE) - 0.02 mg
• Vitamin K (phylloquinone) - 2.2 mcg
• Vitamin PP (Niacin Equivalent) - 4.604 mg
• Choline - 37.8 mg

Macronutrients

• Calcium - 29 mg
• Magnesium - 79 mg
• Sodium - 9 mg
• Potassium - 280 mg
• Phosphorus - 221 mg

Trace elements

• Iron - 2.5 mg
• Zinc - 2.13 mg
• Copper - 420 mcg
• Manganese - 1,322 mg
• Selenium - 37.7 mcg

Pearl barley appears on the tables relatively often, but in our region it is one of the most popular cereals. Not many people like such porridge to taste, especially it is not to the taste of men, since during their military service they tasted it in full. Nevertheless, porridge deserves its place on the list of diet and health food.

Chemical composition

Nutritional value is calculated for one hundred grams of dry pearl barley in grams:

Kcal	Protein	Fats	Carbohydrates	Fibers	Water
315	9,1	1,3	66,8	7,9	14

Vitamin composition per one hundred grams of dry pearl barley, in mg:

IN 1	AT 2	AT 5	AT 6	AT 9	E	PP
0,11	0,05	0,6	0,35	0,0024	1,3	3,7

Macronutrient composition per hundred grams of cereals, in mg:

K	Ca	Mg	Na	S	P
171	37	41	11	76	331

Trace element composition per hundred grams of cereals, in μg:

Fe	Co	Mn	Cu	Mo	Ni	Ti	F	Cr	Zn
1800	1,8	650	280	12,7	20	16,7	61	12,5	0,91

One hundred grams of pearl barley contains 65 g of starch and dextrins, as well as essential amino acids: arginine, leucine, phenylalanine, tyrosine, methionine, etc.

Beneficial features

Pearl barley belongs to the family of cereals. Like all cereals, it is high in fiber, which cleanses the intestines from toxins, normalizes stool and helps fight obesity and constipation.

A decoction of cereals is prepared for patients with a problem stomach, inflammation, as well as during the rehabilitation period after surgery on the stomach and intestines. It has a mild cleansing and enveloping properties, it will be useful for patients with gastritis, irritable bowel syndrome, dysbiosis, etc.

The broth can be prepared on a water or milk basis. To do this, pour a glass of pearl barley with 1.5 liters of hot water (milk), add sugar or salt if desired. Then cook for up to twenty minutes over low heat. You do not need to filter the resulting mixture, it will have the consistency of liquid semolina. Take 150 g before meals three times a day.

The content of the polysaccharide glucan-B endows barley with the ability to cleanse blood vessels from cholesterol, and with constant use, it significantly improves the productivity of the treatment of cholesterol plaques.

The presence of a rich vitamin complex affects the correct and healthy functioning of the heart, vascular system, strengthens the immune response. In addition, pearl barley contains a sufficient amount of silicic acid. It is useful for patients with kidney stones, as it actively dissolves such formations, sand and toxins.

The lysine contained in barley porridge has a beneficial effect on the heart muscle, especially if there are any diseases. Lysine is also beneficial for hair growth and skin regeneration, improving vision and preventing diseases of internal organs.

The amount of lysine in pearl barley is sufficient to provide the body with a full-fledged prevention of inflammatory diseases of internal organs.

Harm and contraindications

• Barley porridge contains a fairly large amount of gluten. For this reason, people with individual intolerance, pregnant women, prone to gas formation and patients with irritable stomach syndrome, it is better not to use such a side dish in the diet.
• As for pregnant women, porridge does not harm the health of the unborn baby in any way, but a pregnant woman can get an intestinal disorder due to changes in the body. Children are given barley only after they reach the age of three.
• With excessive use, both in adults and in children, a violation of the digestive processes develops, the mode and consistency of the stool changes.

How to choose the right cereal?

Groats can be sold packaged or by weight. The main requirement is a golden brown color, without impurities, inclusions and wormholes.

Pearl barley got its name in Russia from the word "pearl" - beautiful mother-of-pearl. This is the ideal color for pearl barley, grown and processed correctly.

The grains glued together also indicate the poor quality of the cereal. This happens when it is stored in improper conditions with a disturbed temperature regime, high humidity.

When buying cereals by weight, pay attention to the smell - there should be no bitter, harsh notes in it. You can store barley for a year, observing all storage rules, after which the cereal is no longer suitable for consumption.

There is also canned pearl barley. Even despite conservation and processing, the beneficial properties of the porridge remain, so you should pay attention only to the fact that there are as few impurities and preservatives as possible, and the jar itself is intact and not wrinkled.

Fast food rules

Traditionally, the ratio of cereals and water is 1: 5. The groats are washed, filled with half of the prepared liquid and boiled for about 5 minutes. Then the porridge is thrown into a colander, and the remaining water is boiled in a saucepan to boil the porridge again. At this stage, salt is added and boiled for about an hour.

It goes well with meat dishes and fresh vegetables. The first courses on meat broths with pearl barley are delicious.

Barley broths stabilize the stomach and intestines. Such decoctions are especially useful for sparing and healing diets. For problems with lactation, pearl barley broth will also be useful.It has a beneficial effect on the early stages of cancer, as it slows down the growth and synthesis of cells.

Treatment of obesity and metabolic disorders also includes taking barley porridge and broths. They are cooked without the addition of oil and salt, but fresh vegetables or fruits can be added to the fun as a dessert. To improve metabolism, pearl barley broth is taken in the morning on an empty stomach and breakfast after an hour and a half.