Species: H. vulgare
Binomial name: Hordeum vulgare L.
English Name: Barley
Nepali Name: Jau
Trade Name: Barley
Chemistry: H. vulgare contains the phenolics caffeic acid and p-coumaric acid, the flavonoids catechin-7-O-glucoside, saponarin, catechin, procyanidin B3, procyanidin C2, and prodelphinidin B3, the alkaloid hordenine and the ferulic acid 8,5'-diferulic aci.
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency, the result of its gluten content. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener and when fermented, as an ingredient in beer and other alcoholic beverages.
Barley is a very good source of molybdenum, manganese, dietary fiber, and selenium. It also serves as a good source of the copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.
Barley is used as:
- Human food
- Animal feeds
- Fish feed
- Food additive
- Algicide: As an aglicide or a pesticide barley straw can also be placed in mesh bags and floated in fish ponds or water gardens to help reduce algal growth without harming pond plants and animals.
- In readymade foods
- Alcoholic & nonalcoholic beverages
- Ornamental and other uses
Barley is usually packed in food graded sacks with customized quantity or size. We also provide customized packaging as per buyer’s choice and shipping modes.