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Barley

Although barley is a major food crop in many parts of the world, in the UK it is used mainly to make beer, whiskey and malted drinks.

Whole barley grains, pot barley and pearl barley can be added to soups or stews. Barley flakes are often added to muesli and other breakfast cereal mixes.

Barley provides useful amounts of the minerals copper, phosphorus and zinc. Barley is rich in fibre, particularly the soluble fibres beta glucan and pectin - the type that can help lower high blood cholesterol

100g boiled pearl barley would provide:

  • 6% RDA Vitamin B6
  • 12% RDA Copper
  • 10% RDA Zinc
  • 15% RDA Phosphorus
  • Pot barley, also known as Scotch barley, has the outer husk and some of the bran removed. It requires overnight soaking, followed by 2-3hours cooking to make it tender.
  • Pearl barley - to make pearl barley the outer husk bran (and therefore many of the vitamins and minerals) are removed and grain is steamed, rounded and polished.
  • Barley flakes - to make barley flakes the grains are pressed and flattened.

For explanations of the terms used here check the glossary or the nutrients page.

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