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Barley

A member of the grass family (Poaceae), which includes wheat, rye, oats, rice, corn, millet, sorghum, and other cereal crops. Barley grown for its seeds, which contain starch and protein. The grain is often cooked into porridges, breads, and soups.

Here’s what you need to know about barley nutrition facts.
Contains more than twice as much fiber as whole wheat flour. This makes it easier to digest and helps lower cholesterol levels. In addition, barley is rich in magnesium, phosphorus, potassium, iron, zinc, copper, manganese, and selenium. These nutrients help keep bones strong and healthy.

Barley is rich in fiber, protein, iron, zinc, magnesium, manganese, copper, phosphorus, potassium, calcium, vitamin B6, folate, niacin, thiamine, riboflavin, pantothenic acid, biotin, and selenium.
Referred to as “the staff of life” because it provides essential vitamins and minerals that support good nutrition. High in dietary fiber, making it easy to digest and helping to prevent constipation. It’s a good source of protein, with 8 grams per cup. It’s low in fat and sodium, so it’s a good choice for people who need to watch their weight.

Contains more than 20 essential amino acids, including lysine, methionine, cystine, tryptophan, phenylalanine, valine, leucine, isoleucine, tyrosine, histidine, arginine, proline, alanine, glycine, serine, threonine, glutamic acid, aspartic acid, glutamine, and asparagine.
Gluten-free grain that’s rich in nutrients and fiber. It’s considered a whole grain because it contains the bran, germ, and endosperm of the barley kernel. Whole grains contain three parts of the grain — the bran, germ (which includes vitamin E), and endosperm (which includes B vitamins).

Also high in carbohydrates (about 50 percent), dietary fiber (about 10 percent), and starch (about 40 percent).

Good source of protein, iron, zinc, magnesium, manganese, phosphorus, copper, thiamin, riboflavin, niacin, folate, pantothenic acid, biotin, and potassium. It’s low in sodium and cholesterol.

Barley is gluten free.
Gluten-free because it contains no wheat, rye, barley, or other gluten-containing grains. However, some people with celiac disease cannot eat barley because it contains small amounts of gluten. If you think you might have celiac disease, talk to your doctor before eating any foods containing barley.

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