Difference Between Barley and Oats
The main difference between Barley and Oats is that Barley is the primary crop, grown as a cereal grass
, while
Oats is a secondary crop, taken from the weeds of the primary crop, spelt, also called emmer wheat
. In addition, barley grains are arranged in the form of a spikelet, and oats grow like small flowers.
Barley and oats are two types of grain crops used for human consumption and as pet food. Barley is used in many healthy foods, including soups, stews, breads and beer, while oats are used in porridges, oatmeal and oatmeal.
Content
- Overview and main differences
- What is Barley
- What is Oats
- What is the difference between Barley and Oats
- Conclusion
What is Barley
Barley is a grain crop in the cereal family and is one of the most popular grain crops, surpassed in popularity only by rice, wheat and corn. Generally, barley is a whole grain food. Therefore, consuming barley provides high benefits and healthy nutritional levels.
Barley
Moreover, it is rich in soluble fiber, hence it can reduce cholesterol and blood glucose levels. Additionally, barley contains very little fat.
Barley mainly grows in temperate regions. It is an ingredient in health foods such as soups, stews, barley bread, barley, etc. It is malted by soaking and sprouting. Moreover, it serves as a material for the fermentation of beer and some other distilled beverages.
What is Oats
Oats are a secondary grain crop and are among the many grains that people consume. It is popular as a type of health food due to its high nutritional value. It is generally rich in protein, fiber, B vitamins and minerals such as manganese. Additionally, due to the presence of beta-glucans, it can lower cholesterol levels. Typically, consuming oats daily for several weeks reduces both LDL (low-density lipoprotein) and total cholesterol levels. Thus, consuming oats reduces the risk of heart disease. However, a protein called avenin, present in oats, can cause celiac disease in some people.
Oats are a derivative product of the weeds of primary domesticated cereals, specifically spelled, also called emmer wheat. Consequently, these staple grains, such as wheat and barley, can grow near oats and be caught with them when harvesting oats. Sometimes this is important for livestock feed.
Similarities Between Barley and Oats
- Barley and oats are two types of grain crops used for both human consumption and as pet food.
- Additionally, they are both monocots and belong to the Poaceae family.
- They grow in temperate regions.
- In addition, both are nutritious and contain protein, dietary fiber and B vitamins.
- Both contain an inedible, fibrous, outer shell.
Barley grain
Difference Between Barley and Oats
Barley is a hardy, rough-hulled grain crop cultivated specifically for use in brewing and feeding, while oats are a grain plant with a loose, branched cluster of flowers grown in cool climates and widely used for animal feed. So this is the fundamental difference between barley and oats.
The binomial name for barley is Hordeum vulgare and the binomial name for oats is Avena sativa.
Barley is grown in all regions of the world in all climates, while oats are grown in a variety of soil types in cool, wet climates.
First of all, the main difference between barley and oats is that while barley is a primary grain crop, whereas oats are a secondary grain crop.
Barley grows in ears, and oats grow in small flowers.
Barley is used to make many healthy foods such as soups, stews, bread and beer, while oats are used to make oatmeal and oatmeal.
In addition, barley is rich in fiber, manganese and copper, while oats are rich in proteins and minerals. Hence, this is the difference between barley and oats in terms of their nutritional value.
Conclusion
Barley is a type of grain crop grown in almost every part of the world. Moreover, it is a staple grain crop. It is rich in fiber and minerals. Barley is used in soups, bread and beer. Meanwhile, oats are a secondary crop produced from the weeds of grain crops such as wheat and barley. Generally, oats are good for lowering blood cholesterol levels. However, the main difference between barley and oats is their origin and purpose.
Corn
Corn is a dioecious annual herbaceous plant. Wide linear leaves are arranged alternately around the stem.
There is one cultivated species of corn called Zea mays. Depending on the structure of the grains, it is divided into several subspecies. The most popular of them are: starchy, tooth-like, sugar, popping, siliceous. Each subspecies has its own purpose in industry.
Let's see, is corn a grain crop or a vegetable? Corn belongs to the cereal family, but is used as a vegetable for human nutrition. Accordingly, it can be attributed to both.
The grains contain a lot of vitamin E, starch, mineral salts, and amino acids. Corn is grown for food and as feed for animals.
They are consumed in the form of boiled cobs, popcorn, starch, alcohol, corn sticks, and corn grits porridges.
The plant is thermophilic, so it is grown in China, Brazil, Argentina, Central America, Mexico, USA, and India. Russia ranks 12th in the list of countries for corn cultivation.
Amazing rye
The main purpose of rye is bread production . It settled in the fields of Rus' a thousand years ago. For centuries, rye flour has been the main product of the people. Only rye grew on peasant plots, while wheat grew on landowner plots. Rye bread was much cheaper than wheat bread and at the same time very filling.
Rye bread tastes a little sour. This is due to the dough preparation technology. For fermentation, it does not need yeast fungi, but lactic acid fungi, which live in special starter cultures. Sourdough bread is healthier and also very flavorful. Modern varieties add wheat flour, spices and herbs.
Russian kvass is made from rye sourdough and crackers . Rye bran, obtained by mechanical processing of grains, is a valuable dietary product, rich in coarse dietary fiber. In addition, starch is produced from rye, used in the confectionery industry for caramel molasses, syrups, as well as food alcohol.
In agriculture, rye is used as a green manure that suppresses weeds and repels harmful insects.
Rye grains contain many valuable substances . The more particles of grain shells in flour, the healthier it is. The product contains 8 different proteins, a wide range of amino acids, large amounts of potassium, phosphorus, magnesium, iron, iodine, fiber, biotin, and tocopherol. These substances are necessary for the coordinated functioning of all body systems and strong immunity.
Extraordinary barley
The culture of growing barley dates back approximately 10 thousand years. Valuable grain has long been used for baking, cooking, making malt, beer, and animal feed. Barley production is still of great importance today.
Many people are happy to include highly nutritious barley porridges in their diet: pearl barley - from polished whole grains, barley - from crushed, instant - from processed flattened grains.
Barley flour contains little gluten, so it is not used in its pure form for baking. By combining with wheat flour, you can prepare products that are original in taste and healthy: bread, pancakes, cookies, pies.
Feed enriched with a very small amount of barley increases the gain of meat and fat in animals by 30-40%. This indicates a high content of easily digestible protein in the cereal.
A healthy coffee substitute is prepared from roasted and ground barley grains. It does not contain caffeine, which is contraindicated in some diseases, and a lot of useful elements will have a health-promoting effect.
Brewing is an ancient and traditional activity for many peoples, and it is unthinkable without malt. It is obtained from sprouted, dried and crushed barley grains.
Growing a cereal garden
Some gardeners dream of growing not only traditional fruits and vegetables, but also grains on their plots. This idea has a high practical meaning; growing grain in a garden plot helps to provide yourself with the necessary grains or make flour yourself. A small plot, of course, will not allow you to feed a whole family throughout the year, however, a grain harvest can partially solve the problem of purchasing goods in a store. As an added bonus, winter wheat acts as a cover crop, meaning your garden will be protected from weed growth.
Rye and barley - similarities
Rye and barley are herbaceous plants from the grass family, with fruits in the form of grains. Both crops are unpretentious in soil and tolerate frost and drought well, which is why they are successfully cultivated throughout Russia.
Rye and barley products contain vitamins of the first group (A, B, C, E), proteins and other valuable elements, fiber necessary for good digestion and removal of toxins, healthy complex carbohydrates that prevent surges in blood glucose and create a long-lasting feeling of satiety.
Compresses made from dough made from rye or barley flour are used in folk medicine. They relieve pain in the joints, lower back, and colds in the chest. Decoctions and kvass heal the gastrointestinal tract.
Sprouted cereal grains have miraculous bioactive properties. They have a preventive and therapeutic effect on all organs, without exception. Especially useful for weakened people, hypertensive patients, diabetics, and allergy sufferers.
Differences between rye and barley
- Rye has an elongated, oval grain with a “beard”; a spike with short awns and narrow leaves.
- Barley has a wide grain, flattened on the sides; a spike with long vertical awns and medium-wide leaves.
- Barley is a low-growing plant, and rye is the tallest of the grains.
- Barley began to be cultivated at a time when agriculture was just beginning.
- Rye grew like a weed for a long time. It was domesticated tens of thousands of years later.
- Rye is mainly processed into flour and used in the production of bread.
- The main food use of barley is cereals, malt, and livestock feed.
- After threshing, the rye grains are clean, while the barley grains remain in flakes.
- The calorie content of rye is lower than that of barley, so rye products are considered more dietary.
- Barley leads in the amount of high-quality protein; the riper the grain, the more of it.
- Barley contains predominantly soluble fiber, which prevents the absorption of cholesterol and toxins.
- Rye, and especially bran, contains insoluble fiber that cleanses the intestines and improves peristalsis.
Application of cereal
Differences between dicotyledons and monocotyledons
Bread is made from rye, but in addition, it is used for feed, for the production of alcohol, and for a number of other interesting products.
As livestock feed, this crop is not very profitable: its nutritional value does not reach that of other grains. If we take oats as the basis for a feed unit for cattle, as is customary in Russia, then the highest value will be corn - 1.34 feed units, barley - 1.13, wheat - 1.06. Rye seems to have a good indicator - 1.11, but the feed is used for unsorted grain with much more modest data, so rye is not grown specifically for feed.
This plant has acquired considerable importance as a green manure. For this purpose, it is sown densely on the field, and in the spring the sprouts are plowed. This use is explained by the long roots of rye, which are able to pull minerals to the surface from a depth of about two meters. Rye also increases soil looseness and is therefore a good precursor for vegetable crops.
Characteristics of the plant: what it looks like, chemical composition, nutritional value
Cereals are divided into cereal grains (wheat, rye, barley, oats) and millet grains (millet, corn, sorghum, rice). The first group has winter and spring forms, characterized by frost resistance.
Cultivated rye or sowing rye is an annual plant of the cereal family. The stem is a straw 60 to 200 cm long with 5-7 internodes. It bears linear leaves, consisting of a leaf blade 15 to 25 cm long and an ear at its base, which covers the stem.
The fibrous root system is located in the upper layers of the soil, but in sandy loam soil it can penetrate to a depth of 1.5 m. The inflorescence of rye is a dense two-row, two-flowered spike. The fruit is an oblong grain, slightly flattened laterally.
It is believed that seed rye comes from a field weed species that grows in the foothills of the Caucasus, Asia Minor and Central Asia. In Russia, the more productive winter rye is mainly grown. Spring rye is sown only in Transbaikalia, Yakutia and Central Siberia, where winter rye freezes out due to low winter temperatures.
Reference. In the central regions of the Russian Federation, spring rye is used as a safety net in the event of the death of winter crops.
Wheat
Cultivated wheat is an annual plant of the Poaceae (Poaceae) family of the monocot class and unites species belonging to three series, differing in the number of chromosomes in somatic cells:
- diploid;
- tetraploid;
- hexaploid.
Wheat is also divided into hard wheat (species with membranous grains and naked grains of the tetraploid series) and soft wheat (species of the hexaploid series).
The stem of the plant is a hollow straw, covered with elongated lanceolate leaves. The root system is fibrous. The inflorescence is an oblong, sometimes tetrahedral complex spike with 3-5 flowering spikelets placed on its stem, each of which is wrapped on the sides with scales. The fruit is a single-seeded grain in which the thin pericarp is tightly fused with the seed coat.
The grain can be mealy or glassy and have a white, red, and sometimes purple color.
Reference. Wheat is one of the most ancient cultivated cereal plants. On the territory of modern Iran, Turkey and Syria it was known in the 6-5, and in Russia - in the 4-3 millennium BC. e. On the territory of the Russian Federation, spring varieties of soft and durum wheat are grown mainly, and winter varieties are grown only in the southern regions.
Seed or cultivated oats are an annual herbaceous plant of the grass family, grown as a fodder and partly a cereal crop. The stem of oats is a straw, 50 to 170 cm high, on which linear alternate leaves are located, consisting of a leaf blade and a sheath. The root system is fibrous. The inflorescence is a spreading panicle consisting of 1-3 flowering or multi-flowered spikelets. The fruit is a grain.
The northeastern provinces of China and Mongolia are considered the birthplace of oats, and in Rus', for many centuries, dishes made from oatmeal (oatmeal) and oatmeal jelly were everyday food. Cultivated oats are divided into filmy and naked oats based on the type of flower film. In Russia, preference is given to the more productive film form.
Reference. The first mention of oat jelly is in the Nestor Chronicle (“The Tale of Bygone Years”), the earliest chronicle text from the beginning of the 12th century.
Barley
This annual or perennial plant of the grass family has a strawy stem from 50 to 110 cm long with linear leaves, a fibrous root system and single-flowered spikelets, sitting in threes on each projection of the spike shaft.
In agronomic practice, barley is used, which is divided into 3 subspecies:
In Russia, only multi-row and two-row subspecies are sown, using mainly spring varieties. Winter crops are grown in the North Caucasus.
Barley is used as a feed and food crop (pearl barley and barley are produced from the grains), and is also used as the main raw material in the brewing industry.
Barley is one of the oldest cultivated plants. It is believed that during the Neolithic period it was introduced into culture in different areas independently of each other.
The chemical composition, nutritional value of cereals, as well as the mass of nutrients contained in 100 g of the edible portion are presented in the table:
The chemical composition of these crops varies depending on the variety, soil and climatic conditions, fertilizers, precursors and growing methods.
Biological characteristics of rye
Depending on the variety, rye can be annual or perennial, and wild species are classified as diploid. Over the past 10-15 years, breeding varieties have been obtained that have a tetraploid set of chromosomes, which has led to increased yield and increased resistance to lodging.
Stem and root system
The root of the cereal has a fibrous shape and is capable of reaching deep layers of soil (up to 2 m). This explains the ability of the crop to bear fruit well even on light sandy soils. Another distinctive feature of the root system is increased physiological activity, which is expressed in the rapid absorption of nutrients and the breakdown of poorly soluble compounds. The plant forms a tillering node at a depth of up to 2 cm, which is lower than that of wheat (2.5-3.5 cm). Rye is also distinguished by its tillering intensity: under favorable climatic conditions and good soil, each plant can form up to 90 shoots.
The stem of the plant is hollow and has from 5 to 7 internodes. The stem is pubescent only under the ears. Its height depends on the variety and soil and climatic conditions, and can reach 220 cm.
But most of the selected species are of medium height (from 80 to 120 cm).
cereal leaves
The leaf shape of the plant is broad-linear and flat. Color: gray, gray-gray, gray-green. The length of the plate ranges from 10 to 30 cm, and the width is 1-3 cm. The base of the plate covers a small tongue and ears, which quickly dry out and fall off. Drought-resistant varieties and types of wild rye have leaves covered with sickle-shaped thin hairs on the upper side.
Inflorescence and spike
The stem of the crop bears an elongated and slightly drooping ear, which is complex in shape. The rye ear has a strong axis from 4 to 15 cm long and up to 1.5 cm wide. It consists of a tetrahedral shaped rod and flat two-flowered spikelets.
The scales have a linear-subulate shape and one vein. The spikelet scales are without awns and shorter than the flowering scales; they are rough along the keel and pointed at the top. The external or floral scale has up to 5 veins and a long spine. The shape is lanceolate. Along the keel it is framed by hard cilia.
Corn
The rye flower has three stamens with long anthers that protrude 2-3 mm and a spikelet. The superior ovary is distinguished by a bilobed and feathery stigma. The rye grain has an oblong shape and a deep, pronounced groove.
The shape, color and size of the cereal grain depends on the variety. Typically, the length ranges from 5 to 12 mm, width - 1-4 mm, thickness - 1-3 mm. The weight of 1000 seeds depends on the variety, soil and climatic conditions. In tetraploid varieties it can reach up to 60 g. Rye grain is usually oval or elongated in shape with pronounced wrinkles. The color of the grain is different: it can be greenish or gray-green, gray-brown, deep yellow or red-yellow, yellow or red-brown, golden, dark brown.
Agrotechnological features
Rye, together with wheat, goes through the same phases of organogenesis and phenological stages, but under equal climatic conditions it germinates and begins tillering several days earlier. Rye usually produces two- and three-node plants. In winter varieties, tillering begins in the fall, and 3 weeks after spring regrowth, the plant emerges into the tube. After another 45-55 days, the heading stage begins, and flowering begins after 7-14 days. The flowering phase of the rye plant lasts up to 10 days.
Rye is not as demanding on soil and climatic conditions as wheat or barley. It is also less sensitive to soil acidity, so it is cultivated on low-grade podzolic soils. The cereal shows the highest yield on nutritious chernozem and gray forest soils with medium or light mechanical composition.
Rye differs from all winter grains in its winter hardiness. At the level of the tillering node, it can withstand frosts down to -19-23 °C. The growing season of winter varieties ends in the fall at 3-5°C, and begins in the spring at 2-5°C. Rye is a cross-pollinated plant: pollen is transported by air, and the most pleasant conditions for pollination are warm and humid weather without wind. To avoid cross-pollination, the crop fields of diploid varieties are located at a distance of 200-350 m from each other, and for tetraploid varieties an isolation strip is made of 500 m or more.
Benefits and contraindications of rye
Due to the high content of useful elements and vitamins, rye grain is considered a dietary and preventive product. The use of rye is not limited only to baking bread: biscuits and crispbreads, cookies, desserts and sweets are made from flour. Bran is actively used in cooking and folk recipes. A decoction of them can help with bronchitis, constipation, diabetes, hypertension, thyroid diseases, atherosclerosis, anemia and pulmonary tuberculosis.
Natural rye kvass contains many vitamins. In hot weather, it quenches thirst well, normalizes intestinal function, strengthens blood vessels and creates a favorable environment for intestinal microflora.
Rye products have a low GI, so they are recommended for people with diabetes. The high fiber content satisfies the feeling of hunger for a long time, which allows the use of rye flour products in the diet menu.
Rye grain does not have many contraindications. You should not eat rye flour products during an exacerbation of gastric ulcer and with hyperacid gastritis in the chronic stage. Bran should be eaten without exceeding the daily allowance (up to 70 g), otherwise you can get indigestion and constipation. You should only buy grain for sprouting in stores that specialize in healthy food products. Otherwise, you can purchase seeds contaminated with ergot or treated with chemicals, which will lead to poisoning.
What are the similarities and differences between rye, wheat, oats and barley?
Despite the family relationship, cereals differ greatly in both morphological and biological properties.
By appearance
All four plants have the following similarities:
- fibrous root system;
- stem in the form of a hollow straw, branching in the lower part (tillering node);
- linear or linear-lanceolate leaves;
- small bisexual flowers collected in multi-flowered spikelets forming a complex spike or panicle at the top of the stem;
- fruits - grains.
Buckwheat
Buckwheat (esculentum moenh) is a herbaceous plant up to 190 cm high. It is an annual plant. It is divided into subspecies - ordinary (vulgare) and multi-leaved (multifolium).
The hollow ribbed stem branches. The leaves are arrow-shaped and arranged alternately. The flowers are collected in clusters and have an intense aroma, which attracts honey insects.
Buckwheat has good nutritional properties, a pleasant taste and is easy to digest. The protein in buckwheat fruits contains a large number of valuable amino acids, so it is considered one of the best dietary foods.
Buckwheat, kernels and flour are used for food consumption. Waste from processing is used to feed livestock.
The yield of buckwheat depends on where it grows. The greatest yield is produced by crops located close to forest belts.
Beneficial properties for the body of rye, wheat, oats and barley
Sprouted wheat is the most useful - it has enormous energy potential, improves immunity and cleanses the body of toxins due to its high content of B vitamins, antioxidants and microelements.
Oatmeal in combination with fruits, nuts or milk keeps bones strong, strengthens blood vessels and eliminates atherosclerosis. Consuming decoctions of grains helps in the treatment of impotence and infertility.
The most useful element of barley is indigestible fiber. Porridges and soups are useful for weight loss, for psoriasis, pyoderma and eczema, and a mucous decoction is useful for intestinal diseases.
Which is healthier?
Rye, according to nutritionists, is the healthiest of cereals. With the lowest calorie content, it has the most balanced content of vitamins, macro- and microelements.
In folk medicine, whole and sprouted grains are used to treat diseases of the stomach, genitourinary and cardiovascular systems, diabetes, and colds.
Harm and contraindications to the consumption of rye, wheat, oats and barley
Wheat dishes are not recommended for ulcerative colitis, hyperfunction of the endocrine glands, and diabetes.
Oats have no contraindications, but if you have kidney or heart failure, it is better not to use them.
Barley porridge is not recommended for children under two years of age.
Rye bread and bran are contraindicated during exacerbation of gastritis, as well as for patients with stomach ulcers.
Which is more harmful?
To say that one of the grains is more harmful is completely wrong. Less useful are processed products and products made from them (for example, semolina and instant oatmeal).
A serious danger for people with individual intolerance is gluten (a hidden allergen), which is contained in all these cereals.
What is the best thing to eat for weight loss?
Barley is considered the more dietary of these two grains. It is high in fiber and less gluten and carbohydrates, making it good for obese people. This grain product is used to produce barley and pearl barley, which improve intestinal function and saturate it without the formation of extra pounds.
Wheat is traditionally considered high-calorie, because most bakery and confectionery products are produced from it. In addition, most alcoholic drinks also cannot do without this grain. But wheat-based whole grain cereals normalize excess weight and help fight obesity.
Despite the differences in these grain crops in areas of application, beneficial properties and appearance, they have been with people since ancient times and will feed and heal humanity for a very long time.
