Grains & Cereals Barley & Rye Phytochemical data available 🇬🇧 CoFID 2021 · 11-003
✦ Ready-to-use cooked grain ✦ Beta-glucan fibre ✦ Selenium contributor ✦ Low glycaemic impact

Boiled pearled barley is a cooked whole grain ready to stir into soups, stews, salads, and grain bowls. Cooking roughly doubles its weight through water absorption, and it provides moderate beta-glucan, selenium, and B vitamins per serving.

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Preparation note

Already cooked; reheat briefly. Cold leftover barley develops more resistant starch overnight in the fridge, which feeds gut bacteria and moderates the glycaemic response.

Sources: CoFID 2021

Macronutrients per 100g

510
kJ
Energy
2.70
g
Protein
27.6
g
Carbs
0.60
g
Fat
0.00
g
Salt

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Potassium 92.0 mg 5%
Phosphorus 71.0 mg 10%
Chloride 41.0 mg 5%
Magnesium 22.0 mg 6%
Calcium 7.00 mg 1%
Folate 3.00 µg 2%
Iron 1.00 mg 7%
Zinc 0.700 mg 7%
Niacin (B3) 0.500 mg 3%
Manganese 0.440 mg 22%
Copper 0.140 mg 14%
Pantothenic Acid (B5) 0.100 mg 2%
Vitamin E (alpha-TE) 0.100 mg 1%
Vitamin B6 0.040 mg 3%
Thiamin (B1) 0.020 mg 2%
Riboflavin (B2) 0.010 mg 1%
Vitamin D 0.000 µg 0%
Vitamin A (RAE) 0.000 µg 0%
Vitamin C 0.000 mg 0%
Vitamin B12 0.000 µg 0%

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as indicated on each compound. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.