Barley seeds are rich in fiber, nutritionally important beta-glucans, proteins and minerals (iron, zinc, phosphorus, magnesium). Betaglucans bind a lot of water and other substances that they excrete from the body, which is associated with lowering the levels of bad cholesterol in blood serum. In addition to introductory knowledge of barley as a cereal, the book is primarily culinary. There are over 40 recipes for delicious dishes in the book, so it will certainly contribute to greater use of barley and to the development of new, healthy dishes. The book is bilingual, i.e. Slovenian and English and can be a very nice gift to friends at home and around the world.
Authors: dr. Blanka Vombergar, dr. Ivan Kreft, Marija Horvat, Stanko Vorih
