Barley Green

Barley Green is recognized by science as being one of the most nutritious of all plant foods, containing a broad spectrum of essential vitamins, minerals and amino acids in high concentrations. 

In its natural state it also contains important enzymes such as the antioxidant 'superoxide dismutase'. With this pure food, nature has given us the perfect combination of nutrients. 

Barley Green - a 'living food'

Barley Green is a 'superfood', packed with vitamins, minerals, amino acids and most importantly, 'live' enzymes.

One particular enzyme worthy of special note is SOD (superoxide dismutase), a powerful antioxidant.  Green barley powder is the best natural source of superoxide dismutase.

The following enzymes have been identified in green barley :

Aspartate aminotransferase Catalase Cytochrome oxidase DNase Fatty acid oxidase Hexokinase Malic dehydrogenase Nitrate reductase Nitrogen oxyreductase

Peroxidase Peroxidase catalase Phosphatase Phospholipase Polyphenoloxidase RNase Superoxide dismutase Transhydrogenase

Amino acids, vitamins & minerals

Dr Yoshihide Hagiwara spent ten years researching green foods and finally foundBarley Green to be superior to all others.  He commented: "My research has shown that the green leaves of the embryonic barley plant contain the most prolific balanced supply of nutrients that exist on earth in a single source."

Young Barley Green leaves are 40 per cent protein and contain one of the broadest spectrums of amino acids available from any plant.  These plant proteins are 90 per cent usable and easily digested and assimilated.


The following amino acids have been identified in Barley Green :

Alanine Amide Arginine Aspartic acid Cystine Glutamic acid Glycine Histidine Isoleucine Leucine

Lysine Methionine Phenylalanine Proline Purines Serine Threonine Tryptophan Tyrosine Valine

Beta carotene is the non-toxic form of vitamin A.  It is largely found in orange and yellow coloured vegetables, and in greater abundance in leafy greens.  The carotene in leafy greens is converted to vitamin A about twice as efficiently as the carotene in carrots and other root vegetables.  Overdosing with vitamin A and retinol can have life threatening results as it can become concentrated in our livers.  Beta carotene has never been known to be toxic in any amount, even though consuming excessive amounts can give an orange pigmentation to the skin.


Beta carotene content of selected raw vegetables :

Vegetable Barley Green Carrots Kale Spinach Summer squash Broccoli Cabbage

IU per 100g 23,136 11,000 8,300 7,964 390 877 133

The brilliant green color inherent in Barley Green is chlorophyll (the substance which allows plants to photosynthesize).  Chlorophyll has the unique ability to break down carbon dioxide and release oxygen.


Vitamins and minerals in Barley Green :

Vitamins Beta carotene Biotin Choline Folic acid Niacin Pantothenic acid Vitamin A Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Vitamin C Vitamin E Vitamin K

Minerals Boron Calcium Chloride Chromium Iodine Iron Magnesium Manganese Phosphorous Potassium Selenium Sodium Sulphur Zinc

Barley Green also contains trace amounts of more than 50 other minerals.