EN on Foods
November 2012 Issue
Barley Bulks Up Fiber
Barley (Hordeum vulgare) is the fourth largest grain crop in the world after wheat, rice and corn, but only two percent is produced for food products. Most is grown for animal feed and malt, which is used to produce beer. The whole grain, hulled barley is most nutritious because it retains the bran. However, pearled barley, where some or all of its bran is removed, is most common. Both forms are nutrient dense and high in fiber. One half cup of cooked pearled barley serves up 12 percent Daily Value (% DV, based on 2,000 calories per day) of heart healthy dietary fiber, and 10% DV of the minerals manganese and selenium.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.