Barley of the Nabat variety is a winter barley developed by Belarusian scientists. This variety belongs to brewing barley and is distinguished by high brewing qualities of grain, such as grain size not less than 95%, protein content not higher than 11.9%, and extractability at the level of 80.8%. The grains have a yellow color, and the variety is characterized by good yield and high adaptability to various soil-climatic conditions, ensuring its wide application in agriculture both in Belarus and abroad.
In addition to agricultural advantages, Nabat barley has significant nutritional and medicinal value. It is the champion among cereals for its natural content of calcium, manganese, potassium, and iron, and also contains almost the complete set of vitamins, including vitamins A, nearly the full complex of B vitamins, E, PP, and D. Thanks to these properties, barley is beneficial for maintaining clear thinking and strong memory, especially in the elderly.
Regular consumption of barley helps normalize carbohydrate metabolism and insulin production, supports thyroid gland function, and strengthens the immune system. It helps prevent atherosclerosis and reduces the risk of heart attack. Moreover, barley is effective in allergies and fungal infections, making it a valuable product for health and prevention of various diseases.
