Grain
Barley
Barley is a hardy cereal used as whole grain, pot barley, pearl barley, flour, and malt for brewing and baking. It has a gentle nutty sweetness and a chewy bite that holds up in soups, stews, and salads. Hulled barley keeps bran; pearling removes layers for faster cooking and paler colour. Malt barley underpins beer, whisky, and malted flours.
Also known as: Gerste, Gebs
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A sample of named types with their own origin and culinary profiles. Showing 10 of 12.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.31 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.25 g
- Cholesterol 0 mg
- Sodium 4.61 mg
- Salt 0.01 g
- Total Carbohydrate 68 g
- Dietary Fibre 6.08 g
- Total Sugars 0.94 g
- Complex / starch 55.9 g
- Protein 10.1 g
- Water 11.1 g
- Energy 320 kcal
- Water 11.1 g
- Carbohydrates 68 g
- Sugars 0.94 g
- Monosaccharides 0.66 g
- Disaccharides 0.29 g
- Starch 55.9 g
- Amylose 14 g
- Amylopectin 41.9 g
- Digestible Starch 47.5 g
- Resistant Starch 5.59 g
- Fibre 6.08 g
- Soluble Fibre 2.13 g
- Insoluble Fibre 3.95 g
- Protein 10.1 g
- Plant Protein 9.59 g
- Fat 2.31 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.25 g
- Vitamins 58.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.71 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 26.7 µg
- Vitamin C 2 mg
- Vitamin E 0.7 mg
- Vitamin K 1.7 µg
- Minerals 265 mg
- Major Minerals 259 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.71 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 26.7 · vitamin-e: 0.7 · vitamin-k: 1.7 ·
Minerals
Sodium: 4.61 · Potassium: 197 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Barley.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Barley was among the earliest domesticated cereals of the Fertile Crescent.
Barley bread, porridge, and beer became staples across the ancient Near East and Mediterranean.
British and European malting industries standardised barley for ale and whisky production.
Pearl barley became a global soup grain while specialty malt markets grew with brewing science.