Whole oat kernels are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color and are used in cereals, baking and processing into muesli. They can be eaten cold as in muesli cooked as in an oat porridge or used as an ingredient in baked goods. Oats are an excellent source of iron and dietary fiber.

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta – like consistency.

In addition to its robust flavor, barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Barley originated in Ethiopia and Southeast Asia, where it has been cultivated for more than 10000 years.

Barley played an important role in ancient Greek culture as a staple bread-making grain as well as an important food for athletes, who attributed much of their strength to their barley-containing training diets. Roman athletes continued this tradition of honoring barley for the strength that it gave them. Gladiators were known as “hordearil”, which means “Esters of Barley.”