Food Cereal
Barley and rye whole grains are categorized as 'minor cereals' due to the fact that people do not consume them as frequently as they eat 'major cereals' such as wheat, corn, rice and even oat. But nutrition experts draw attention that these 'minor' whole grains should be consumed on a larger scale because they are very beneficial for human health.
Statistics show that cereals have become very popular among population in recent years, which has only positive effects upon people's health. But people should become aware of the fact that underestimated whole grains such as rye and barley have multiple health benefits, too. Also, people should direct their attention to whole grains, which are rather overlooked. This is why wheat, corn or rice consumption should be mixed with a higher intake of less popular, but as effective cereals like rye and barley.
More than 70 percent of the grains we consume are wheat-based. And whole grain consumption is very low, with people on average consuming less than one serving of whole grains per day; only nine percent of children are consuming the recommended three servings of whole grains every day.
There are more rye and barley whole grains should be used in food and beverage products because this is to the advantage of both producers and consumers. Producers can benefit from incorporating the two types of whole grains because they can be easily preserved even in bad conditions, such as a dry or cold medium.
On the other hand, consumers can greatly benefit from a regular intake of whole grains because this natural food is very rich in fibers, essential minerals (magnesium, potassium, selenium, manganese, iron, copper etc), B complex of vitamins and many other micronutrients.
Today, typical intake levels of barley and rye remain low. But in the future, because of their flexible use across a range of product applications, these could be used to add variety to new whole grain foods, alone or in multigrain applications.
Food Cereal
