Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. With a rich nutlike flavor and an appealing chewy, pasta-like consistency, barley resembles wheat berries, although it is slightly lighter in color.

Barley sprouts are a rich source of phytochemicals. Some of the main active constituents it contains are C-glycosides, saponarin, lutonarin, luteolin, ferulic acid, chlorogenic acid, luteolin-3-7-di-glucoside, hexacosanol, heptacosanol and beta-carotene. Low in fat, barley contains both soluble and insoluble fiber, and is a good source of protein, containing the 9 essential amino acids. It is also naturally high in maltose, a sugar that serves as the basis for malt syrup sweetener.

Sprouting barley activates enzymes, improves amino acid content, reduces antinutrients and causes a decrease of bioavailable starch and an increase in resistant starch.*