Barley

Classical grain of the ancient world. Barley was already cultivated more than 8000 years ago in Mesopotamia and along the Nile. Barley is closely related to the wild barley (Hordeum vulgare sp. spontaneum) which is found in the Middle East. The plant grows 0.7-1.2 m high. The fruiting stem is an ear of spike with long awns. When ripe, they are inclined to hanging. Allergies are very rare. There is only a low pollen count (flowering period: between July and September). The pollen are 34 and 55 µm in size. Some grass pollen allergy sufferers also react to barley.

Barley contains an alpha-amylase inhibitor (BMAI; barley monomeric alpha-amylase inhibitor) called Hor v 1, similar to wheat. Other barley allergens are an alpha- and a beta-amylase (Jäger L et al. 2001).

Spring barley is used in particular for malting for beer production, winter barley mainly for animal feed. Barley has a high cellulose content (8-15%) and 60-70% carbohydrates, mainly in the form of starches, 11% proteins, 10% fibre, 2% each of fat and minerals and vitamin B. Barley contains gluten. Cave! Gluten intolerance (see coeliac disease below)

1. Jäger L et al (2001) Food allergies and intolerances. Urban & Fischer Publishing House Munich, Jena S 120