Organic Pot Barley

From: £1.52

(£1.52 inc. VAT)

Description

Organic Pot Barley was about in medieval times which makes it very old and wise.

Organic Pot Barley makes us think of warming wintry foods but it lends itself to a whole host of summer recipes, particularly grain salads. Pot barley has a firmer texture than Organic Pearl Barley so it is better in stews and salads.  Pearl barley is better suited to soft puddings and soups.

Pot barley is only milled for a short amount of time so it has its inner germ intact which adds to its nutritional value.  It provides an important range of vital vitamins and minerals including selenium.  One 120g serving is a source of Niacin (B3), Manganese and Selenium.

Selenium contributes to normal thyroid function, immune system function, and the maintenance of normal nails and hair.  Additionally it protects cells from oxidative stress and contributes to spermatogenesis which is why it is linked to fertility.

If you want to get the best from pot barley then soak and sprout it to remove the phytic acid and then use it in cooking or in salads for a hearty lunch.  Sprouting whole grains released phytic acid which means the nutrients are more bioavailable to your body.  If you want some tips on sprouting then take a look at our sprouting guide.

Origin: UK

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts.

Nutritional Information

Organic Pot Barley (cooked) is a source of Niacin (B3), Manganese and Selenium (per 120g serving)

Typical Nutrient Values of Cooked Pot Barley: Amount per 100g: Amount per serving
(120g)
% Reference intake (RI) per serving
Energy 515kj/123kcal 618kj/148kcal 7.4%
Fat 0.4g 0.48g 0.69%
of which saturates 0.1g 0.12g 0.02%
Carbohydrate 28.2g 33.84g 13.01%
of which sugars 0.3g 0.36g 0.40%
Fibre 3.8g 4.56g
Protein 2.3g 2.76g 5.52%
Salt 3.0mg 3.60mg 0.15%
Typical Vitamin/ Mineral Values: Amount per 100g: Amount per serving
(120g)
% Reference intake (RI) per serving
Niacin (B3) 2.1mg 2.52mg 15.75%
Manganese 0.3mg 0.36mg 18%
Selenium 8.6mcg 10.32mcg 18.76%

Reference Intake (RI)

The Reference Intake (RI) refers to the recommended daily amount of a specific nutrient.

To read more about how we display our nutrition data click here

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Cooking Instructions

  1. Rinse pot barley to clean.
  2. Cook pot barley to the ratio 1 part pot barley and 3 parts water.
  3. Add water to the pan and boil
  4. Add the pot barley and bring water down to a simmer, cook for about 1 hour until water is absorbed and pot barley is tender.

Storage

For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.

Family Tip:

  1. We love pot barley in stuffed peppers as its consistency makes them chewy in texture.
  2. Our childhoods were full of warming soups with pot barley as a bulking, comforting addition.  You can’t beat a soup or stew with added pot barley, especially in colder months.