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Barley Nutrition Facts

Barley is a common ingredient used in animal feed and is a key ingredient in the production of both beer and whiskey. It has often been thought of as wheat due to their similar nutritional profiles. However, barley contains twice as many fatty acids as wheat, differentiating the two.

Barley is a member of the grass, or Poaceae family and is primarily a cereal grain. It was once one of the only major staple food sources in Tibet, where it is made into a flour type product called tsampa.

There are various types of barley available and these include whole barley, hulled barley, pearled barley as well as barley flakes.

According to the UN Food and Agriculture Organization, in 2005 the top producers of barley crops in the world were Russia, Canada, Germany, France, Ukraine, Turkey, Australia, the United Kingdom, the United States and Spain.

Barley contains copper, phosphorus and zinc. It is also rich in fiber and has been known to lower high blood cholesterol. Barley also contains calcium and iron.

One hundred grams of cooked, pearled barley would provide the body with 123 calories, 28 grams of carbohydrates, 2 grams of protein and 3 milligrams of sodium. Barley also contains zero fat and zero cholesterol.

The American Malting Barley Association Inc. provides a basic research foundation into the breeding, biochemistry and production of barley.

Author: Dimi Ingle.
Copyright 2009: Remedium. This article may not be copied, in whole or in part, without the written consent of Remedium.

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