Barley green juice is to beat the tender leaves of barley seedlings into pulp. For the sake of preservation and nutrition, barley green juice is mainly made into green powder by vacuum drying at present, called barley green, which is taken with water or milk when eating.
Extended data:
In fact, highland barley green juice is the product of "raw food doctrine", which is more about satisfying psychological demands than health care. Although there is not enough scientific evidence to tell you the most suitable amount of barley green juice to eat every day, it is generally considered safe except for a few people who will feel sick and lose appetite (mainly because of the bad taste).
In Yunnan-Guizhou area of China, there is a traditional "delicious" beef flat hot pot, the bottom of which comes from the magical "plant green juice enzyme". In fact, the grass that cows eat in their stomachs has been fermented by microorganisms, but it has not been digested. After slaughter, pull out the smelly things in the cow's stomach and squeeze out the yellow-green water inside.
References:
People's Network-barley green juice, not so magical.