TypeBase Blood Type Diet Values: barley
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TYPEBASE4 INDEX >> GRAIN >>




BARLEY



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SCIENTIFIC NAME: HORDEUM VULGARE

FRANCAIS: ORGE







General Description:

This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous SCOTCH BROTH). Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey. Hulled (also called whole-grain ) barley has only the outer husk removed and is the most nutritious form of the grain. Scotch barley is husked and coarsely ground. Barley grits are hulled barley grains that have been cracked into medium-coarse pieces. Hulled and Scotch barley and barley grits are generally found in health-food stores. Pearl barley has also had the bran removed and has been steamed and polished. It comes in three sizes - coarse, medium and fine - and is good in soups and stews. When combined with water and lemon, pearl barley is used to make barley water, an old-fashioned restorative for invalids. Barley flour or barley meal is ground from pearl barley and must be combined with a gluten-containing flour for use in yeast breads.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (651)



GRAPH 1 (ABOVE). Total Calories (651) as part of a 2200 calorie daily dietary intake.

Protein (22.9632 grams per 1 cup )
Fat (4.232 grams per 1 cup )
Carbohydrate (135.2032 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        TYPE O:
        Secretor:
        AVOID: Metabolic inhibitor.

        Non Secretor:
        AVOID: Metabolic inhibitor.



          LECTIN CHARACTERIZATION:
          • This food contains a reported lectin.

          • This food contains a reported lectin.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food can be a significant source of zinc (5.0968 mgs per 1 cup .)
          • This food can be a significant source of potassium (831.68 mgs per 1 cup .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENS This grain contains gluten.
          GLYCEMIC INDEX This food has a low Glycemic Index.


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