barley

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barley

A grain of the family of grasses, genus Hordeum, a food and the source of malt, which is required for producing beer, ale and whiskey. Like wheat, rye and oats, barley contains gluten.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

bar·ley

(bahr'lē)
(Hordeum) A foodstuff commonly found in breakfast cereal and soup; reports allege benefit in lowering cholesterol levels, against diabetes, and in the prevention of cancer.
Synonym(s): foxtail grass, pearl barley.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

Patient discussion about barley

Q. Is anyone restricted to have barley? what is the benefit of having barley and what is the best way to consume them? Is anyone restricted to have barley?

A. It grows in many parts of the world. As it is a whole grain it is good for health. It has soluble fiber and reduces blood cholesterol and glucose. It is low in fat content. No fixed way is there to eat barley as it’s used as soup thickener; it’s used in baked foods. Many breakfast foods include barley as baked breads. It is found to harm none.

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