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Barley, pearled, cooked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 72 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Kilojoules 455 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 107 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Saturated fatty acids 0.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C12:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C14:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:0 0.07 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:1 sum 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:1 sum 0.04 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids 0.2 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:2n-6 0.17 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:3n-3 0.02 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:5n-3 (EPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:5n-3 (DPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:6n-3 (DHA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-3 0.02 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-6 0.17 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cholesterol 0 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Carbohydrate, glycemic 21.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 21.5 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Mono+Di saccharides 0.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 3.4 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Protein 2.7 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Beta-carotene 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin D 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin E 0.2 alfa-TE 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Thiamin 0.02 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Riboflavin 0.02 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Niacin 1.4 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B6 0.06 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Folate 5 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B12 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin C 0 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Calcium 8 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iron 0.7 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sodium 1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Potassium 66 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Magnesium 22 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Zinc 0.4 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Selenium 1 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Copper 0.2 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Phosphorus 90 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iodine 0.2 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).

Classifications

LanguaL coding of the food
LanguaL Classification
A0149 Milled grain or starch product (US CFR)
A0814 Rice or other grain (EUROFIR)
B1230 Barley
C0133 Seed, skin present, germ present
E0150 Whole, natural shape
F0014 Fully heat-treated
G0014 Boiled
H0259 Rehydrated
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups