The difference between fried barley and raw barley: primary and secondary content structure

Although fried barley and raw barley are both coix kernels, due to different processing methods, there are significant differences in efficacy, taste and applicable groups. Raw barley is slightly cold in nature, focusing on diluting water, expelling dampness, clearing away heat and draining pus, and is suitable for people with damp-heat constitution. Fried barley is less cold in nature after being fried, and has a better effect of strengthening the spleen and stopping diarrhea, so it is suitable for people with weak spleen and stomach. There are also differences between the two in terms of cooking time and retention of nutrients. The following will be discussed below.Efficacy differences,Applicable scenarios,Food recommendationsThree aspects are developed to help readers make scientific choices.

Differences in efficacy: cold and warm, different emphasis

Raw barley retains its natural properties, and the "Compendium of Materia Medica" records that it "reduces dampness and heat and eliminates edema" and is suitable for relieving summer heat or acne, athlete's foot and other problems caused by dampness and heat. After fried barley is fried at high temperature, part of the active ingredients are transformed and the coldness is reduced, which is more in line with the records of "strengthening the spleen and stopping diarrhea" in the "Chinese Pharmacopoeia" and is suitable for people with diarrhea and loss of appetite. For example,Beijing TongrentangThe product description of fried barley clearly states that it is "suitable for spleen deficiency and dampness", while raw barley emphasizes "clearing away heat and promoting dampness".

Applicable scenarios: Physical fitness determines the choice

People with damp-heat constitution (yellow and greasy tongue coating, prone to acne) should choose raw barley, which can be boiled with adzuki beans in water; those with weak spleen and stomach (prone to diarrhea and sensitive to cold) should choose fried barley, often cooked with yam and poria. In terms of cooking, raw barley needs to be soaked for more than 2 hours and cooking porridge takes longer; fried barley is easier to cook due to its loose structure and is suitable for fast-paced meals. For example,Yunnan BaiyaoThe "cooked barley powder" launched is directly labeled as "ready to drink", while raw barley products are mostly recommended to be cooked for a long time.

Food Suggestions and Precautions

Pregnant women and menstruating women should use raw barley with caution to avoid cold and aggravating physical weakness. It is recommended that the daily dosage of fried barley should not exceed 30 grams. Excessive consumption may cause constipation. Common brands on the market such asLei Yunshang,TongrentangThere are two types of products produced separately, so you need to pay attention to the packaging labels when purchasing. Experimental data shows that some of the nutritional components of barley after frying change as follows:

Summary: Choose according to needs, scientific combination

Fried barley and raw barley have their own advantages, and the choice should be based on your physical condition and needs. When symptoms of damp-heat are obvious, raw barley is preferred, and fried products are preferred for daily strengthening of the spleen. The two can also be used together. For example, the Guangdong folk therapeutic formula "Double Barley Soup" mixes two kinds of barley, which can both clear away heat and warm the body. Pay attention when purchasingRegular manufacturer(such as Kangmei Pharmaceutical, Jiuzhoutong) sulfur-free fumigation products to ensure safety. Cited sources: "Chinese Materia Medica" (edited by the State Administration of Traditional Chinese Medicine), "Chinese Pharmacopoeia" 2020 edition.