Culinary Q & A

Q:  When barley kernels are processed into flour or flakes, is the fiber lost?

A:  When it comes to retaining fiber, processed barley products such as flour or flakes differ from other processed grains.  In most grains, fiber is found only in the bran (outer layer of the kernel).  When these grains are processed into flour or flakes, the bran is typically removed and the fiber is lost.  Barley is different.  This grain contains fiber throughout the entire kernel.  When covered barley (kernels with the inedible hull still attached) are processed to produce products such as flour, flakes or pearl barley, at least 50% of the original fiber content is retained, even after the inedible hull and bran layer are removed. 

Q:  I understand that pearl barley is an excellent source of total dietary fiber, including beta-glucan soluble fiber, which is effective in lowering cholesterol and controlling blood sugar levels.  How much of the total dietary fiber in pearl barley is beta-glucan soluble fiber?

A:  A one-half cup serving of cooked pearl barley contains approximately 3 grams of total dietary fiber.  Of that, approximately 1.22 grams is beta-glucan soluble fiber.  For more information about the benefits of beta-glucan soluble fiber, click here.

Q:  I want to add barley to my homemade soup recipes.  What’s the difference between using whole grain, pearl or quick cooking barley?

A:  While all of these forms can be used in soups and stews, we find that whole grain barley kernels and pearl barley tend to hold up better than quick cooking barley and retain a more chewy texture when used in longer cooking applications.