Barley and barley are originally the same plant, scientifically known as naked barley, and they are also very similar in appearance.
The cultivation history of highland barley in China is quite long, and it was introduced to China even earlier on the Silk Road. There are records about highland barley in the literature such as "Collection of Materia Medica" and "Examination of Medicinal Properties", such as: "Highland barley is like barley, born with skin and flesh separated, and planted in the west of Qinlong", "Highland barley, barley, barley, Ren is exposed outside, Sichuan, Shaanxi, Yunnan, Guizhou and many kinds. The taste is salty, can be brewed with dregs hanging wine, the shape is like barley, the skin is thin and the face is crisp, and the southwest people rely on it as the right food. ”
It can be seen that highland barley is not only the main food crop on the Qinghai-Tibet Plateau, but also cultivated and eaten in Gansu, Qinghai, Sichuan and other places. However, with the cultivation of more better-tasting grain crops, the relatively rough taste of barley gradually withdrew from the dietary Xi of the plains people, and continued to develop only in the plateau, where wheat, corn and rice are difficult to grow.
Barley is hardy and drought-tolerant, and is not too picky about the atmosphere and temperature, so it can grow well even if the land is not fertile. It is the world's highest food crop and not only thrives on the roof of the world, but also has a short growing period, high yield, fast maturity, and can be harvested twice a year.
In the Tibetan menu, barley is eaten in a variety of ways. Cooked barley can be used for cooking, stir-fried as a daily snack, or it can be eaten empty, the mouth is full of the fragrance of grains, and it has a more flavorful taste when eaten with yak yogurt. Highland barley occupies a vital place in the lives of the Tibetan people.
The nutritional value of highland barley.
Barley is rich in dietary fiber, which cannot be decomposed after entering the human intestine, which can increase the volume of stool and promote bowel movements.
Barley contains amylopectin, a substance containing a large amount of gel mucus, which is weakly alkaline when heated, and plays an important role in inhibiting excessive gastric acid and protecting the gastric mucosa.
Highland barley is the crop with the highest content of -glucan among wheat crops, and has the effect of lowering blood lipids and cholesterol.
Barley contains some precious nutrients, such as thiamine, riboflavin, niacin, etc., which play an important role in promoting the healthy development of the human body.
The efficacy and role of highland barley.
1.Regulate blood sugar: Barley contains -glucan, a non-starchy carbohydrate, which is low in sugar and calories, which can delay the release of blood sugar, increase satiety, and stabilize blood sugar. Diabetic patients can moderate consumption of barley has the effect of regulating blood sugar.
2.Replenish physical strength: Barley is rich in carbohydrates, which has the effect of replenishing physical strength and relieving fatigue. Proper consumption of barley can replenish energy, and for manual workers, relieving fatigue through proper intake of barley has the effect of replenishing physical strength.
3.Strengthen the spleen and stomach: Barley starch has a unique composition, containing amylopectin and rich in gel mucus. After heating, it is weakly alkaline, which has the effect of alleviating and barrier protection on inhibiting excessive gastric acid and protecting lesions, and is suitable for people with spleen and stomach qi deficiency, fatigue and weakness, diarrhea and diarrhea, and has the effect of strengthening the spleen and stomach.
4.Relieves constipation: Barley is rich in dietary fiber, which can mechanically stimulate intestinal peristalsis and promote bowel movements. For people with constipation and difficulty in dry stool, appropriate intake of barley to supplement dietary fiber has the effect of reducing and relieving constipation.
Picking and eating barley is very simple. It is suggested that highland barley should be used as a substitute for refined staple foods such as white rice and white steamed bread, which can be made into highland barley porridge, highland barley steamed bread, highland barley noodles, highland barley bread, etc., and incorporate them into daily diet.
When buying barley in the market, the main thing to look at is the color. There are many kinds of barley such as white, black, purple, etc., generally speaking, the darker the color, the higher the content of anthocyanins and flavonoids, so the darker color of the barley is preferred.
Although barley is a culturally important crop for the Tibetan people, it also extends to their spiritual and cultural realm. Tibetans regard barley as a godly grain and is sacred. Every year in the first month of the year, the Tibetan land will hold a ploughing festival as a spring ploughing ceremony. Farmers and herdsmen dressed in national costumes, carrying barley wine on their backs, holding grain buckets in their hands, helping the old and the young to come to the fields and start the first plough of spring ploughing. In September, when the barley is ripe and harvested, the Fruit-Watching Festival is held in Latse and Gyantse.
Highland barley is not only a unique grain on the plateau, but also an important part of the accumulation of the splendid culture of the snowy plateau.