Mochi Mugi Blog

Fiber-Rich Foods for Your Child

Posted by Tomohiro Matano on Aug 22, 2017 9:20:42 AM


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Topics: fiber alternatives, healthy eating, Cooking for Kids

Grain Showdown: Pearl Barley vs Hulled Barley

Posted by Tomohiro Matano on Jul 18, 2017 2:22:44 PM

Pearl Barley has come out on top in the Grain Showdown when stacked against  quinoabrown rice and whole grain pasta. But now let's see what happens when barley vs. barley! That's right pearl barley is going head-to-head with traditional or hulled barley - it's pearl barley vs hulled barley.

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Topics: soluble fiber, Cooking Barley, fiber in barley, beta glucan, fiber alternatives, healthy eating, rice alternatives

Grain Showdown: Barley vs Couscous

Posted by Tomohiro Matano on Jun 23, 2017 4:53:03 PM

In the showdown of the grains, Pearl Barley has been the winner to date, between quinoabrown rice and whole grain pasta

Now let's take a look at Barley vs Couscous. To begin, both pearl barley and couscous are grains. While couscous is also an easy and quick to prepare grain, like Mochi Mugi pearl barley, it is low in fiber, not high in protein and just doesn't compare in nutritional quality. 

Couscous is made by rolling durum wheat flour with salted water to form small kernels. Many people consider couscous to be a pasta, but it is not, it is a grain. Though most pastas are made with the same type of flour. 

On it's own couscous does not offer much flavor, unlike the chewy texture and nutty flavor of Mochi Mugi pearl barley. Couscous' mild flavor makes it versatile, however many add high-calorie ingredients (like dried fruit, oil and nuts) and if  it can be easy to rack up calories if you aren't careful with portion size or how many high-calorie ingredients you add.

In our previous grain showdowns, we have discussed glycemic index. It's noteworthy that couscous' glycemic index of 65 comes in higher than most other grains. Foods containing lower glycemic indexes help maintain better blood sugar control. To find out more information about the Glycemic Index, visit the Glycemic Index Foundation

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Topics: soluble fiber, Cooking Barley, fiber in barley, beta glucan, fiber alternatives, healthy eating, rice alternatives

Grain Showdown: Barley vs Whole Grain Pasta

Posted by Tomohiro Matano on May 30, 2017 12:15:12 PM

Pearl Barley has come out on top in our grain showdown so far between quinoa and brown rice

Now we are looking at barley vs whole grain pasta. Both whole grain pasta and Mochi Mugi pearl barley cook in about the same amout of time and can be used in many of the same recipes - like soups, salads and sides. 

Whole grain pasta has a chewier texture and contains more nutrients than regular pasta. However, contrary to popular belief they are not so far apart on the GI scale. Whole grain pasta falls at 37 while regular pasta is 41.  To find out more information about the Glycemic Index, visit the Glycemic Index Foundation

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Topics: soluble fiber, Cooking Barley, fiber in barley, beta glucan, fiber alternatives, healthy eating, rice alternatives

Grain Showdown: Pearl Barley vs Quinoa

Posted by Tomohiro Matano on Apr 27, 2017 10:08:05 AM

We have seen that Mochi Mugi pearl barley is a beneficial swap-in for rice and a more nutritious option for most grains.

Now, we are turning our attention to Pearl Barley vs. Quinoa.  The first point to note, is actually a common misconception. Many believe that quinoa is a grain. It is not.

Quinoa is actually a seed that is harvested from a plant called goosefoot. We eat it like a grain, and many certainly treat it as an alternative to grains, however, and is therefore a worthy candidate of the side-by-side comparison.

When you stack up the nutritional facts, pearl barley comes out on top once again. While both offer numerous health benefits, Mochi Mugi Pearl Barley contains more protein and fiber than quinoa. 

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Topics: soluble fiber, Cooking Barley, fiber in barley, beta glucan, fiber alternatives, healthy eating, rice alternatives

Why your running nutrition is important, the best carbs for runners.

Posted by Tomohiro Matano on Apr 12, 2017 10:17:58 AM

Spring is in the air and so is running season. Running enthusiasts are getting out for daily runs for health, enjoyment and/or prepping for races. Nutrition plays a big part in building endurance for your runs. Specifically fueling your runs with carbohydrates. 

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Topics: soluble fiber, Cooking Barley, fiber in barley, fiber alternatives, healthy eating, Food for the gym, Fitness food