Health // Proper nutrition

Barley - the best source of vitamins

Minerals and trace minerals: potassium, calcium, iron, copper, manganese, zinc, molybdenum, nickel, cobalt, strontium, iodine, bromine, phosphorus, vitamins A, D, E, PP, B vitamins

WhoeverI have thought that all known since childhood barley can get rid of allergies, to help bring the body of toxins and wastes, and even get rid of excess weight.If you want to lose weight, eat more barley - the best source of vitamins.Thanks contained in this cereal tissue feeling of fullness will be more complete and lasting, and eliminate the need to suppress hunger frequent, sometimes unconscious snacking.

Barley porridge

Very convenient and quick breakfast.60 g of barley flakes (you can add a pinch of salt) to brew 2 cups of boiling water.Saucepan, cover with a lid and keep on low heat until the liquid is completely boils away.Sprinkle with walnuts, add bananas, raisins, you can sprinkle a little syrup.

Barley granola

8 servings

Useful treat.Mix 250 g of barley flakes, 1 tablespoonnatural brown sugar,

1/4 tspcinnamon, 2 tablespoonshoney, 1 tablespoonolive oil, 1/4 Art.toasted sesame seeds, a pinch of salt.Bake in the oven at 140C until the flakes are golden.Cool and add 200 grams of dried fruit.

Barley burrito

4-5 servings

Snack on Mexican with barley - the best source of vitamins.In 2 cups pearl barley (whole grain barley, peeled and cut), pour in 1/2 liters of boiling water in medium-size saucepan.Cover, turn on a small fire, and simmer until barley is tender and liquid is absorbed.Mix with 130 g Salsa (Mexican sauce).On the tortilla (a thin Mexican tortilla wheat or corn flour with spices, sold in supermarkets) put 3 tablespoonsrefried beans and 70 g of a mixture of barley-salsa.On top lay a fresh cilantro, cheddar and thin strips Hala Penyo (a type of chilli).Fold the tortilla into a tube and seam down bake at 180 ° C 10-1 5 minutes.


To get rid of the smell that comes when cooking cabbage, added to the water even more strong-smelling foods - wine, garlic and bacon.

In ancient Rome it was considered primarily a vegetable - perhaps only cabbage can boast such an abundance of species.Useful and inexpensive, cabbage suitable for all cooking.Many of its varieties are available all year.

Cabbage is a rich source of calcium, vitamins A and C, beta-carotene, iron and potassium, but we often underestimate her.Approximately 87% of people believe the smell of cooked cabbage (especially cooked) unpleasant.So it is not necessary to cook - in the process of cooking lost almost all contained in cabbage glyukozinolyaty (a group of phytochemicals, antioxidant rare), were studied in detail in recent years due to the anti-cancer properties.

Resolved: Cooking will not.


From raw cabbage we get twice glyukozinolyatov than from boiled.


Add the cabbage leaves to salads, sauces, cold soups.Put them in sandwiches instead of lettuce.


Steamed cabbage does not lose useful elements.


steamed for 5 minutes cabbage maintains its texture and neutral flavor.Season with salt and pepper and mix with mashed potatoes and garnish with her dish of lean meat.Five-minute

pritushivanie oil keeps glyukozinolyaty and other useful items as well as steaming.


Add the cabbage leaves in a cell of vegetables or lightly simmer them separately in 1 tspolive oil.