Wheatgrass and Barley Grass
Wheatgrass is the young grass of the common wheat plant (Triticum aestivum), taken just after sprouting. It is freshly juiced or dried and grounded into flour for human consumption. The consumption of wheatgrass began in the 1930s. At that time Charles F Schnabel tried to popularize this plant. Then in the 1940s Ann Wigmore continued to contribute to the popularization of wheatgrass. Wigmore even has written several books about wheatgrass as she believed it helps
treating her cancer. About 70% of its content is chlorophyll. chlorophyll is the basis of all plant life, and is probably the most health promoting nutrient. Science has proven that chlorophyll arrests growth and development of unfriendly bacteria.
Wheatgrass also contains 20 amino acids, several hundred different enzymes not found in other foods, as many as 90 out of 102 possible minerals, vitamins and other important nutrients. It is a great supplement for people on diet, for sports people, and for people who want to maintain a healthy immune system.
Wheatgrass powder is a
popular healthy food in the market at the moment.
Barley is a cereal grain. Large proportion of Barley crop is used as an animal feed. It is also widely used for malting and is a key ingredient in beer and whiskey production. Two-row barley is commonly employed in German and English beer breweries, and six-row barley is used in American breweries. We can also use barley grain to make non-alcoholic drinks for example barley water and mugicha. Barley is also used in soups and stews in Eastern Europe.
Most recently barley grass becomes a popular healthy food. It is similar to wheatgrass but it is more easier to digest. Barley grass has many nutritional & healthy benefits. Nutritionally young barley leaves contain all the vitamins, minerals, antioxidants and detoxifying compounds, proteins and enzymes. In addition to chlorophyll and a bunch of vitamins, minerals and enzymes, it is also believed that barley grass have 30 times as much vitamin B1 as in milk, 3.3 times as much vitamin C, and 6.5 times as much carotene as in spinach, 11 times the amount of calcium in cow’s milk, nearly five times the iron content of spinach, nearly seven times the vitamin C in oranges etc etc.
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