Fatty acid oxidase Hexokinase
Nitrogen oxyreductase Peroxidase
Amino acids, vitamins & minerals
Dr Yoshihide Hagiwara spent ten years researching green foods and finally found green barley to be superior to all others. He commented: “My research has shown that the green leaves of the embryonic barley plant contain the most prolific balanced supply of nutrients that exist on earth in a single source.”
Young green barley leaves are 40 per cent protein and contain one of the broadest spectrums of amino acids available from any plant. These plant proteins are 90 per cent usable and easily digested and assimilated.
The following amino acids have been identified in green barley :
Beta carotene is the non-toxic form of vitamin A. It is largely found in orange and yellow coloured vegetables, and in greater abundance in leafy greens. The carotene in leafy greens is converted to vitamin A about twice as efficiently as the carotene in carrots and other root vegetables. Overdosing with vitamin A and retinol can have life threatening results as it can become concentrated in our livers. Beta carotene has never been known to be toxic in any amount, even though consuming excessive amounts can give an orange pigmentation to the skin.
Beta carotene content of selected raw vegetables :
Cabbage IU per 100g
The brilliant green color inherent in green barley is chlorophyll (the substance which allows plants to photosynthesize). Chlorophyll has the unique ability to break down carbon dioxide and release oxygen.
Vitamins and minerals in green barley :
Vitamin K Minerals
Green barley also contains trace amounts of more than 50 other minerals.