Barley – Used for beer brewing and as animal feed.

£0.45

Additional Information

Weight 40 lbs

Dimensions 28 × 18 × 6 in

Guaranteed Analysis

Crude Protein	Min.	9.5 %
Crude Fat	Min.	1.2 %
Crude Fiber	Max.	5.0 %
Ash	Max.	3.0 %

Barley’s nutritional value

Calories: 3350 to 3600 per kilogram
Total digestible nutrients: About 82%
Crude protein: 14%
Crude fibril 6%
Digestible protein: 11.5%
Calcium: 0.05%
Phosphorous: 0.38%

Barley lies in the middle ground between oats and wheat. By weight, barley provides more digestible energy and total available nutrients than oats, but it doesn’t quite reach the levels of wheat.

It’s considered a good feed for improving condition of livestock, including horses and cattle.

Description

Organic whole grain barley has a long history and while we know it more in the pot or pearl form from a cooking perspective, Fieldstone Organics whole
grain barley means the bran is intact which offers high fiber in addition to the numerous vitamins and minerals found in barley.
Whole grain barley is an excellent source of essential nutrients, including dietary fiber, vitamins (B-vitamins like niacin, thiamin, and vitamin B6), minerals (iron, magnesium, phosphorus), and antioxidants (such as lignans and phytic acid). Because the bran contains a high concentration of nutrients and fiber, consuming whole grain barley, with its bran intact, provides numerous health benefits compared to barley where the bran and germ have been removed

Organic Barley, whole

Feeding Instructions

Multi-species of any stage of life.

Description

Barley is an ancient cereal grain that has been cultivated for thousands of years, with evidence of its use dating back to ancient Egypt. It is a versatile crop that can grow in a variety of climates and soil types, making it a valuable food source for many cultures throughout history.

Our barley is de-hulled leaving the bran intact and as much of the germ as possible, however the de-hulling process is aggressive enough the germ of the kernel can be damaged leaving the kernel unsuitable for sprouting. Barley’s bran is noticeably more fibrous than other cereal grains resulting in a longer cooking time than other whole grains, as the bran requires more time to soften during the cooking process. Pre-soaking barley in advance of cooking helps in reducing the cooking time. On average, the bran in whole grain barley represents at least 14% of the kernel, which also accounts for its high source of dietary fiber.

Whole grain barley is an excellent source of essential nutrients, including dietary fiber, vitamins (B-vitamins like niacin, thiamin, and vitamin B6), minerals (iron, magnesium, phosphorus), and antioxidants (such as lignans and phytic acid). Whole grain barley is a Non-GMO grain meaning it has not been genetically modified.

Whole grain barley kernels can be cooked and used as a hearty side dish similar to rice or quinoa. They can also be added to soups, stews, and salads for added texture and nutrition. Barley’s natural thickness and texture make it an ideal addition to soups, stews, and chilis. It adds heartiness and provides a rich taste. Barley pairs well with mushrooms, root vegetables and apples.

Ground barley flour can be used to make various baked goods, such as pie pastry, muffins, flatbreads and pancakes.

Because the bran contains a high concentration of nutrients and fiber, consuming whole grain barley, with its bran intact, provides more health benefits compared to consuming refined barley products, where the bran and germ have been removed. The bran’s presence in whole grain barley contributes to its nutty flavor, chewy texture, and its ability to promote digestive health and regulate blood sugar levels.