As a dietary grain, highland barley is rich in nutrition and contains healthy active ingredients, which has a positive effect on maintaining intestinal health, regulating blood lipid and preventing cardiovascular and cerebrovascular diseases.
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Highland barley is the main crop in Tibet and other plateau areas, and it is also the staple food of local people. Barley belongs to the barley family, and mainly grows in alpine regions such as Tibet Plateau, with a maturity ranging from 90- 180 days and an average yield of about 300-500 kg per mu. Most of the common green trees and wheat grains in Tibet are cyan and purple-black.
Mainly produced in China, Tibet, Qinghai, Sichuan, Yunnan and other places, it is the main food of Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3500 years, extending from material culture to spiritual culture, forming a highland barley culture with rich connotations and national characteristics on the Qinghai-Tibet Plateau.
The products mainly include highland barley noodles, highland barley steamed bread, highland barley nutritional powder and other highland barley products. Highland barley is the main raw material of Four Treasures of the Study in Tibet.
People's Health Network-Top Ten Good Grains-No.7? Bare barley
Baidu encyclopedia-highland barley