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大麥的營養/轉載自美國穀物協會
2010/06/30 21:52
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美國食品藥物管制局(FDA)已於2006年5月核准大麥的健康認證,確認大麥含有豐富的
β-葡聚醣可溶性纖維,每天從大麥攝取3公克以上的β-葡聚醣可以降低心臟血管疾病的風險。


大麥不是小麥也不是燕麥,多吃大麥的好處如下:


1. 有助於降低膽固醇,減少心臟病的罹患率
2. 可維持標準的血糖,降低糖尿病的產生
3. 幫助控制理想的血壓,減少罹患中風的危險
4. 易產生飽腹感,有助於體重的控制
5. 含有豐富的可溶性膳食纖維,促進腸道的蠕動
6. 含有大量的抗氧化劑,可強化人體免疫系統
7. 脂肪含量只有燕麥的一半
8. 提供100%全穀營養
9. 是九種維生素和礦物質的天然食物來源


大麥不但可以做成及時沖泡的大麥片,還可與米一起煮成大麥飯,另外又能製成 大麥麵條、大麥饅頭、蛋糕、麵包與餅乾等食品。

http://www.grains.org.tw/UserFiles/file/%E5%A4%A7%E9%BA%A5%E6%89%8B%E5%86%8A.pdf
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1樓.
2010/07/01 11:15
Barley

Hi,

Here is a little bit of extra information to your article.

大麥 is barley. 小麥 is wheat. 燕麥 is oat. They are completely different crops. As everyone knows, wheat is the grain to make "flour" (wheat flour) to make bread. Oat is the one which is very popular for providing dietary fiber and has a significant functionality for lower cholesterol.

Barley has been longed for its health benefit too. I have had barley in salad with coconut dressing. It tastes really nice. I guess that's why it's often one of the ingredients in so called "5 grain rice" in Taiwan.

In fact, barley and oat can be milled into flours (e.g. barley flour and oat flour). We have already used them as a part of ingredients on food coating in some new products we are about to launch in two weeks time.

Cheers


Barry

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