Barley groats, pearl type

The groats are manufactured by removing outer layers of corns. The corns are long with rounded edges and longitudinal stripes. Groats are polished during the processing, what improves their appearance, changes biochemical composition, improves taste and cooking qualities.

The whole carbohydrate complex is retained during the processing. Barley groats have high nutritional value, contain potassium, calcium, phosphorus, iron, copper, manganese, zinc, molybdenum, cobalt, strontium, chromium, iodine, bromine. The surface parts of barley groats are full of vitamins - B1, B2, PP. Protein of barley groats is more valuable than protein of wheat by amino acid content, especially, lysine content. Barley groats are slowly boiled, significantly increase in volume and well hold shape.