Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.0
Carbohydrate52.0
Protein9.1
Dietary fibre13.0
Alcohol0.0
Water24.0
Energy content
Energy contentenergiprosent
Fat6
Carbohydrate73
Protein13
Dietary fibre9
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,220 kJ (289 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat6%
Carbohydrate72%
Dietary fibre8%
Protein12%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource52 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.4 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.6 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)19 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents17 %
Vitamin B6 (pyridoxine)11 %
Vitamin B9 (folate)15 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)21 %
Phosphorus (P)47 %
Trace elementsSourceQuantity
Iron (Fe)17 %
Zinc (Zn)18 %
Selenium (Se)3 %
Copper (Cu)42 %
Iodine (I)0 %

Classification

Food ID: 05.443

Scientific name: Hordeum vulgare L.

FoodEx2: Barley grain, pearled (A002K)

Facets
F01 SourceBarley (as plant) (A059D)
F02 Part-natureGrains (as part-nature) (A066Q)
F27 Source-commoditiesBarley grains (A000P)
F28 ProcessPolishing (A0BZV)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1230Barley
C0132Seed, skin removed, germ present
E0147Whole, shape achieved by forming
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

420f

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3.7. (2019). Online version, http://frida.fooddata.dk

611a

Jacobsen, J., Bysted, A., Nielsen, C.W., Saxholt, E., Ygil, K.H., Trolle, E. Næringsstofindhold i mel, gryn, kerner og frø. DTU Fødevareinstituttet, 2019. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C22:6n-3 (docosahexaenoic acid, DHA) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Water in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin E in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Retinol in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

C18:1 sum (oleic acid) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Carbohydrate in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C20:4n-6 (arachidonic acid) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

C20:3n-3 (eicosatrienoic acid) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Niacin equivalents in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin B2 (riboflavin) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Iron (Fe) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Starch in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C18:0 (stearic acid) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Trans fatty acids in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Cholesterol in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Copper (Cu) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C12:0 (lauric acid) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Dietary fibre in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Iodine (I) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Fat in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Phosphorus (P) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Pearled barley

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical results
MethodMethod not known

Beta-carotene in Pearled barley

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodOther method

Sodium (Na) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C16:0 (palmitic acid) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Alcohol in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B6 (pyridoxine) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Pearled barley

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Pearled barley

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin B9 (folate) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C14:0 (myristic acid) in Pearled barley

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Calcium (Ca) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Pearled barley

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin D in Pearled barley

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

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