Welcome to the MedLibrary.org Wikipedia Supplement on Pearl barley -- Please Click to Return to Front Page

Uncooked pearl barley with U.S. penny ($.01) for size comparison

Pearl barley (or "pearled barley") is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the nutritious bran layer.

Pearl barley is the most common form of barley for human consumption, probably because it cooks faster and is less chewy than other, less-processed forms of barley.¹ This is in contrast to "hulled barley" or barley groats, which preserves the bran, or "pot barley" (also known as "Scotch barley"), in which the endosperm is not removed.¹

Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though it differs in that some varieties are high in lysine.²

This food ingredient-related article is a stub. You can help Wikipedia by expanding it.

References

1. ^ ^{a b} Barley from The Cook's Thesaurus (foodsubs.com)
2. ^ Barley basics, from the Montana State Government website of the Montana Wheat and Barley Committee

Wikipedia content modification information:

• This page was last modified on 21 November 2008, at 18:37.

Wikipedia Authorship and Review

Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.

Wikipedia Usage Guidelines

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Pearl barley".

The URL for this specific entry is:

• http://medlibrary.org/medwiki/Pearl_barley

All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.