Barley green juice contains a lot of flavonoids, so it has certain antioxidant and anti-inflammatory properties.

The main component is fiber. For people who eat more meat and less vegetables, adding some dietary fiber is indeed beneficial to health.

Barley green juice is made by beating the young leaves of barley seedlings into pulp.

For preservation and nutritional reasons, barley green juice is currently vacuum-dried into a green powder, called barley green pigment, which can be taken with water or milk.

Extended information: Barley green juice is actually a product of "raw foodism", and it is more to satisfy psychological appeal rather than because of its health effects.

Although there is no sufficient scientific evidence to tell you the optimal amount of barley green juice to eat every day, except for a few people who experience nausea and loss of appetite after taking it (mainly because it is too unpalatable), it is generally considered to be relatively safe.

In the Yunnan-Guizhou region of my country, there is a traditional "delicacy" called Beef Hot Pot, in which the bottom of the pot comes from the magical "plant green juice enzyme".

In fact, it is the grass that was eaten by the cow. It has been fermented by microorganisms but has not had time to be digested. After slaughter, the smelly stuff in the cow's stomach is taken out and the yellow-green water inside is squeezed out.