Hulled barley

Hulled barley – Possible traces of soy, nuts, sesame.

Packaging
500 g


Barley kernels

NUTRITION

AVERAGE NUTRITIONAL VALUES
100g / % Reference contributions

   Fat*                                     2,1g/3%

   Carbonhydrates**                 63g/24%

   Protein                                11g/22%

   Salt                                  0,00g/0%

*of which saturated fatty acid : 1.1g/5%

**of which sugar : 1,2g/1%

Fibre
9,8g

Copper
0,5mg/50%

Magnesium                 130mg/35%

Phosphorus
250mg/37%

TASTING TIPS

Preparation

Allow about a glass of cereal per person. Soak the volume of barley in a large amount of water overnight.

Discard the soaking water and pour your volume of barley into 3 times its volume of cold salt water. Cook over low heat, covering for about 1 hour 30 minutes from the boil.

Utilisation

The barley is used in many ways:

  • Barley is used to make malt beer (sprouted barley).
  • Barley “coffee”, little consumed in France, is common in Italy where it is found in all grocery stores under the name of “Orzo”.
  • More traditionally, we will find barley in the preparation of soups or salads with vegetables and herbs (oregano, parsley, bay leaf, dill, etc.).
  • It can also be eaten like rice or in a pot with vegetables and smoked meat or tofu.

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