NUTRITION
AVERAGE NUTRITIONAL VALUES
100g / % Reference contributions
Fat* 1,4g/2%
Carbonhydrates** 71g/27%
Protein 10g/21%
Salt 0.05g/1%
*of which saturated fatty acid : 0.5g/2%
**of which sugar : 1g/1%
Fibre
4,6g
Magnesium 79mg/21%
Copper
0,4mg/42%
Phosphorus 220mg/31%
TASTING TIPS
Preparation
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.
