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Barley, pearled, raw (USDA#20005) |
| Serving Size 1 cup |
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| Water 10g |
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| Calories 352 |
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| Energy 1473kj |
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| Protein 9g |
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| Total Fat 1g |
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| Ash 1g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 15g |
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| Sugars 0g |
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| Calcium, Ca 29mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 79mg |
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| Phosphorus, P 221mg |
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| Potassium 280mg |
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| Sodium 9mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 37mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 23mcg |
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| Folic acid 0mcg |
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| Folate, food 23mcg |
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| Folate, DFE 23mcg_DFE |
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| Choline, total 37mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 22IU |
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| Vitamin A, RAE 1mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 2mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 3g |
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| 14:0 6g |
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| 16:0 0g |
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| 18:0 8g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 13mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 160mcg |
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The three basic techniques for cooking barley with hot liquid are boiling, absorption, and steaming, which are ... |
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| Whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish. The polishing makes it ... |
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| A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the ... |
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| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
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| Small, solid beads of pasta. Pearl pasta is slightly larger than acini di pepe pasta. Also referred to as piombi pasta. |
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