Barley, hulled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.6 MG | 54% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 4.6 MG | 29% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 19 UG | 5% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 3.6 MG | 20% | |
| Magnesium, Mg | 133 MG | 32% | |
| Phosphorus, P | 264 MG | 21% | |
| Potassium, K | 452 MG | 10% | |
| Sodium, Na | 12 MG | 1% | |
| Zinc, Zn | 2.8 MG | 25% | |
| Copper, Cu | 0.5 MG | 55% | |
| Manganese, Mn | 1.9 MG | 84% | |
| Selenium, Se | 37.7 UG | 69% |
Nutrition Highlights
- Good source of protein with 12.5g per 100g.
- Very low in fat (2.3g per 100g).
- High in dietary fiber (17.3g per 100g), supporting digestive health.
- Good source of Iron, Fe (20% DV).
- Good source of Magnesium, Mg (32% DV).
- Good source of Phosphorus, P (21% DV).
About Barley, hulled
This ancient grain has been a dietary staple for thousands of years, prized for its hearty texture and nutty flavor. Unlike its more processed counterpart, this whole grain retains its outer bran layer, making it a powerhouse of nutrition. With a high fiber content, it supports digestive health and helps maintain steady blood sugar levels. The impressive protein content makes it a valuable addition to plant-based diets, while its complex carbohydrates provide sustained energy. Rich in essential minerals like selenium, manganese, and phosphorus, it contributes to various bodily functions, including immune support and bone health.
In the kitchen, this versatile grain shines in both savory and sweet applications. It's excellent in soups and stews, where it absorbs flavors while maintaining its chewy texture. Many cooks use it as a base for grain bowls, combining it with roasted vegetables and proteins for a nutritious meal. It can also be ground into flour for baking or cooked as a breakfast porridge, similar to oatmeal. For those looking to incorporate more whole grains into their diet, this ingredient offers a satisfying alternative to rice or quinoa, with the added benefit of its superior fiber content. When preparing it, remember that the intact bran layer means it requires longer cooking times than more refined grains, but the nutritional benefits make this extra time worthwhile.
Compare Barley, hulled
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