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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, hulled barley is very healthy. It's a whole grain rich in fiber, especially beta-glucan, which helps lower cholesterol and supports heart health. It also provides essential minerals and B vitamins, contributing to overall well-being.
Hulled barley is packed with nutrients. Per 100g, it offers 12.48g of protein and is an excellent source of dietary fiber, particularly beta-glucan, known for its cholesterol-lowering effects. It also provides manganese, selenium, magnesium, and B vitamins.
Per 100g serving, hulled barley contains approximately 354 calories and 73.48g of carbohydrates. It also provides 12.48g of protein and 2.3g of fat, making it a nutrient-dense whole grain.
No, hulled barley is not gluten-free. It contains gluten, so it is not suitable for individuals with celiac disease or gluten sensitivity.
Yes, hulled barley can be a good choice for diabetics. Its low glycemic index helps stabilize blood sugar levels, and its high fiber content can improve glucose control. However, portion control is still important.
No, hulled barley is not keto-friendly. With approximately 73.48g of carbohydrates per 100g, it is too high in carbs to fit into a ketogenic diet, which typically restricts net carbs to 20-50g per day.
To cook hulled barley, rinse it thoroughly, then combine one part barley with three parts water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes until tender and chewy. Drain any excess liquid.
hulled barley is a versatile ingredient found in cuisines around the world. With 354 calories per 100g and 12.48 grams of protein, it's a nutritious addition to many dishes.
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Hulled barley has a nutty, earthy flavor and a chewy texture. It can be used as a hearty side dish, added to soups and stews for thickness, or incorporated into salads, pilafs, and even breakfast porridges.
Store uncooked hulled barley in an airtight container in a cool, dark, dry place, where it can last for up to a year. Cooked barley should be refrigerated in a sealed container and consumed within 3-5 days.
Hulled barley is a whole grain where only the outermost inedible hull has been removed, retaining the bran and germ. Pearl barley, on the other hand, has been polished to remove the bran layer and sometimes the germ, making it cook faster but reducing its fiber and nutrient content.