Barley sprouts serve as a rich source of B, C and E vitamins, as well as minerals and amino acids. Sprout People.com points out that barley spouts also contain up to 30 percent of your daily protein needs per serving. Unfortunately, there's a safe and an unsafe way to consume these sprouts during pregnancy.
Unsafe Sprouts
Raw sprouted barley isn't safe during pregnancy. According to FoodSafety.gov, raw sprouts carry a high risk of salmonella and E. coli contamination. Raw sprouts might be present in deli and grocery store salads, sandwiches or fresh juice drinks. You might also encounter them as plate garnishes in restaurants. FoodSafety.gov recommends avoiding all types of raw sprouts during pregnancy.
Sprout Dangers
The difference between consuming sprouted barley -- or any type of sprout -- when you're pregnant and when you're not pregnant is that during pregnancy, your immune system activity decreases. That means you're more likely to get sick from consuming harmful bacteria. Not only are you more susceptible to illness, but that illness can negatively impact your baby.
Safe Sprouts
Salmonella and E. coli don't stand up to high temperatures. If you want to reap some of the nutritional benefits of sprouts, you can add them to cooked foods, such as stir fries and cooked sandwhiches. Colorado State University Extension researchers J. Dean and P. Kendall recommend heating sprouts to 165 degrees Farenheight. If you don't have a thermometer, you can test the temperature by checking to see if you can see steam rising from your sprouted barley.
Cross Contamination
Consuming raw sprouts isn't the only way they make you sick. If you purchase contaminated barley sprouts -- even those you intend to cook thoroughly -- you still risk consuming dangerous bacteria. If the sprouts touch your counter tops, knives, hands and kitchen equipment, that bacteria can be transferred to your food and consumed. Wash your hands, tools and work surfaces thoroughly if you're going to cook barley sprouts.
