Ancient Grains Unlocking Natures Hidden Superfoods for 2025

Описание: #hidden_superfoods
#ancient_diet
#whole_grains
#barley_recipe
#talbina
Forgotten super foods
Your Future Food Journey: Embracing Ancient Grains
The Dietary Shift: Why Grains are Back
Ancient Grains: A Historical Superfood
Beyond Nutrition: Sustainability and Economic Impact
The Resurgence of Ancient Grains for a Healthier You

Ancient grains are natural and economical sources of nutrients and bioactive compounds that can provide a sufficient amount of carbohydrates, high-quality proteins, essential amino acids, dietary fibres, minerals, vitamins and bioactive compounds to supply energy and nutrients for healthy body functions and to combat hunger and malnutrition. Ancient grains are also great sources of vitamins (vitamins B1, B3, B6, folate and vitamin E) and minerals, especially Fe, Zn and Ca, and can be used to address minerals and vitamin deficiency caused by hunger and malnutrition

in recent years, ancient grains are regaining worldwide attention for a variety of reasons. The production of ancient grains is regarded as being environmentally friendly, generating low carbon footprints as they require less irrigation, pesticides and fertilisers compared to many normal grains. Ancient grains are also suitable for climate-smart agriculture since they can tolerate harsh growing conditions [9]. In addition, ancient grains are recognised as rich sources of nutrients and bioactive compounds with numerous health benefits

Ancient cereals are those species of grains that have not been subjected to any selection or breeding by humans and have maintained specific genetic properties from their wild ancestors, such as ear height, low harvest index, brittle rachis and brittle individual variation [4]. Ancient grains include varieties of wheat (Spelt, Khorasan wheat or Kamut, Einkorn and Emmer); green wheat, barley; wild rice, oats; sorghum; millets, and pseudocereals of teff, amaranth; buckwheat and quinoa. In some references, freekeh and bulgur have been considered ancient grains even though they are made from ordinary wheat

The chemical composition and nutritional profile of barley are given in Table 1 and Table 2, respectively. Generally, barley contains protein (10–17%), carbohydrates (~65–68%), lipids (2–4%), dietary fibres (18–22%), β-glucan (4–9%), minerals (1.5–2.5%), and vitamins (~2%). It contains ~14–20% rapidly digestible starch, ~20–25% slowly digestible starch and about 2.2% resistant starch that would help regulate rate of glucose release barley containing foods in human body. Barley kernel contains several bioactive compounds including β-glucans, lignans, phytosterols and polyphenols. The relatively high β-glucan content present in barley, helps to lower serum cholesterol levels, control blood glucose and insulin resistance. Barley is also a good potential source for a range of vitamins including B1 (0.35 mg/100 g), B2 (0.091 mg/100 g), and E (0.85–3.15 mg/100 g

Green wheat contains 73–80% carbohydrates, 11–15% protein and 12–19% dietary fibre (Table 1). The starch content of green wheat is 45% and 68%, and its resistant starch content is about 8.0 to 10%. Due to its higher resistant starch and dietary fibre content and lower GI (52–54) compared to wheat, green wheat is more suitable for people with diabetes and for weight control.

Two tablespoons of barley flour are added to a cup of water, and cooked on low heat for five minutes. Then a cup of milk and a tablespoon of honey are added, and thus the talbina is made.
@قرآن يتلى recited quran
‪@mohamedhashim7231‬
‪@engmgabr‬
‪@ZiziKitchenn‬
‪@withsouad‬
‪@user-Quran.by.M.A.Zaher8228‬