BarleyGrain

Q: Does barley contain gluten, and can it cause allergy issues?

Yes to both, but they're different issues. Barley contains hordein, a gluten protein, making it unsafe for celiac disease and gluten sensitivity — this applies across hulled barley, pearled barley, flour, and barley malt or malt extract. True barley allergy — an IgE-mediated immune reaction, distinct from gluten intolerance — is uncommon. It's most often reported as an occupational reaction, like baker's asthma from inhaling barley flour dust, or a reaction to beer. Pediatric case studies do document some children with confirmed dietary barley allergy, though, sometimes with severe symptoms including anaphylaxis.

Q: How does barley affect blood sugar levels in people with diabetes?

Barley has a low glycemic index, around 28, and its beta-glucan soluble fiber has repeatedly been shown in randomized controlled trials to blunt the post-meal rise in blood glucose and insulin, compared with control meals. At least one trial also linked this to increased satiety hormones. WebMD flags a real interaction caution, though: because barley itself can lower blood sugar, combining it with other blood-sugar-lowering herbs, supplements, or diabetes medication could push levels down too far. Anyone on such medications should stay mindful of the combined effect.

Q: Is hulled barley healthier than pearled barley?

By the numbers, yes, for most micronutrients. USDA data show raw hulled barley has more fiber than pearled barley — 17.3g vs 15.6g per 100g. It also has over 3 times the thiamin and about 2.5 times the riboflavin of pearled barley. It also has roughly 28 times the vitamin E, along with more iron and magnesium. That gap exists because pearling strips away the bran and germ layers where these nutrients concentrate — which is also why pearled barley isn't classified as a whole grain. Calorie-wise the two are nearly identical (354 vs 352 kcal per 100g), but hulled barley edges ahead on protein (12.5g vs 9.91g) and fat (2.3g vs 1.16g) too.

354

kcal / 100g

651

kcal / 1 cup

4 things to watch for

Gluten-FreeKetoLow-CalorieLow-Carb

Dairy-FreeEgg-FreeHigh-ProteinLow-FatLow-SugarNut-FreePalm Oil FreeSoy-FreeVeganVegetarian

Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.

Allergens

This food directly contains the following allergen, declarable under EU Regulation 1169/2011 Annex II (the EU’s 14 major allergens) — not a “may contain” cross-contact warning.

Gluten

Nutrition Facts (per 100g)

Nutrient	Amount	%DV
Energy	354kcal	—
Protein	12.48g	25%
Total lipid (fat)	2.3g	3%
Fatty acids, total saturated	0.482g	2%
Cholesterol	0mg	0%
Carbohydrate, by difference	73.48g	27%
Fiber, total dietary	17.3g	62%
Total Sugars	0.8g	—
Sodium, Na	12mg	1%

Vitamins & Minerals

Calcium, Ca33mg (4% NRV)

Iron, Fe

Iron contributes to normal cognitive function EU register →

Iron contributes to normal energy-yielding metabolism EU register →

Iron contributes to normal formation of red blood cells and haemoglobin EU register →

Iron contributes to normal oxygen transport in the body EU register →

Iron contributes to the normal function of the immune system EU register →

Iron contributes to the reduction of tiredness and fatigue EU register →

Iron has a role in the process of cell division EU register →

3.6mg (26% NRV)

Potassium, K

Potassium contributes to normal functioning of the nervous system EU register →

Potassium contributes to normal muscle function EU register →

Potassium contributes to the maintenance of normal blood pressure EU register →

452mg (23% NRV)

Magnesium, Mg

Magnesium contributes to a reduction of tiredness and fatigue EU register →

Magnesium contributes to electrolyte balance EU register →

Magnesium contributes to normal energy-yielding metabolism EU register →

Magnesium contributes to normal functioning of the nervous system EU register →

Magnesium contributes to normal muscle function EU register →

Magnesium contributes to normal protein synthesis EU register →

Magnesium contributes to normal psychological function EU register →

Magnesium contributes to the maintenance of normal bones EU register →

Magnesium contributes to the maintenance of normal teeth EU register →

133mg (35% NRV)

Phosphorus, P

Phosphorus contributes to normal energy-yielding metabolism EU register →

Phosphorus contributes to normal function of cell membranes EU register →

Phosphorus contributes to the maintenance of normal bones EU register →

Phosphorus contributes to the maintenance of normal teeth EU register →

264mg (38% NRV)

Zinc, Zn

Zinc contributes to normal DNA synthesis EU register →

Zinc contributes to normal acid-base metabolism EU register →

Zinc contributes to normal carbohydrate metabolism EU register →

Zinc contributes to normal cognitive function EU register →

Zinc contributes to normal fertility and reproduction EU register →

Zinc contributes to normal macronutrient metabolism EU register →

Zinc contributes to normal metabolism of fatty acids EU register →

Zinc contributes to normal metabolism of vitamin A EU register →

Zinc contributes to normal protein synthesis EU register →

Zinc contributes to the maintenance of normal bones EU register →

Zinc contributes to the maintenance of normal hair EU register →

Zinc contributes to the maintenance of normal nails EU register →

Zinc contributes to the maintenance of normal skin EU register →

Zinc contributes to the maintenance of normal testosterone levels in the blood EU register →

Zinc contributes to the maintenance of normal vision EU register →

Zinc contributes to the normal function of the immune system EU register →

Zinc contributes to the protection of cells from oxidative stress EU register →

Zinc has a role in the process of cell division EU register →

2.77mg (28% NRV)

Copper, Cu

Copper contributes to maintenance of normal connective tissues EU register →

Copper contributes to normal functioning of the nervous system EU register →

Copper contributes to normal hair pigmentation EU register →

Copper contributes to normal iron transport in the body EU register →

Copper contributes to normal skin pigmentation EU register →

Copper contributes to the normal function of the immune system EU register →

Copper contributes to the protection of cells from oxidative stress EU register →

0.498mg (50% NRV)

Manganese, Mn

Manganese contributes to normal energy-yielding metabolism EU register →

Manganese contributes to the maintenance of normal bones EU register →

Manganese contributes to the normal formation of connective tissue EU register →

Manganese contributes to the protection of cells from oxidative stress EU register →

1.943mg (97% NRV)

Selenium, Se

Selenium contributes to normal spermatogenesis EU register →

Selenium contributes to the maintenance of normal hair EU register →

Selenium contributes to the maintenance of normal nails EU register →

Selenium contributes to the normal function of the immune system EU register →

Selenium contributes to the normal thyroid function EU register →

Selenium contributes to the protection of cells from oxidative stress EU register →

37.7µg (69% NRV)

Vitamin A, RAE1µg (0% NRV)

Vitamin C, total ascorbic acid0mg (0% NRV)

Vitamin D (D2 + D3)0µg (0% NRV)

Vitamin E (alpha-tocopherol)0.57mg (5% NRV)

Vitamin K (phylloquinone)2.2µg (3% NRV)

Thiamin

Thiamine contributes to normal energy-yielding metabolism EU register →

Thiamine contributes to normal functioning of the nervous system EU register →

Thiamine contributes to normal psychological function EU register →

Thiamine contributes to the normal function of the heart EU register →

0.646mg (59% NRV)

Riboflavin

Riboflavin contributes to normal energy-yielding metabolism EU register →

Riboflavin contributes to normal functioning of the nervous system EU register →

Riboflavin contributes to the maintenance of normal mucous membranes EU register →

Riboflavin contributes to the maintenance of normal red blood cells EU register →

Riboflavin contributes to the maintenance of normal skin EU register →

Riboflavin contributes to the maintenance of normal vision EU register →

Riboflavin contributes to the normal metabolism of iron EU register →

Riboflavin contributes to the protection of cells from oxidative stress EU register →

Riboflavin contributes to the reduction of tiredness and fatigue EU register →

0.285mg (20% NRV)

Niacin

Niacin contributes to normal psychological function EU register →

Niacin contributes to normal energy-yielding metabolism EU register →

Niacin contributes to normal functioning of the nervous system EU register →

Niacin contributes to the maintenance of normal mucous membranes EU register →

Niacin contributes to the maintenance of normal skin EU register →

Niacin contributes to the reduction of tiredness and fatigue EU register →

4.604mg (29% NRV)

Vitamin B-6

Vitamin B6 contributes to normal cysteine synthesis EU register →

Vitamin B6 contributes to normal energy-yielding metabolism EU register →

Vitamin B6 contributes to normal functioning of the nervous system EU register →

Vitamin B6 contributes to normal homocysteine metabolism EU register →

Vitamin B6 contributes to normal protein and glycogen metabolism EU register →

Vitamin B6 contributes to normal psychological function EU register →

Vitamin B6 contributes to normal red blood cell formation EU register →

Vitamin B6 contributes to the normal function of the immune system EU register →

Vitamin B6 contributes to the reduction of tiredness and fatigue EU register →

Vitamin B6 contributes to the regulation of hormonal activity EU register →

0.318mg (23% NRV)

Folate, total19µg (10% NRV)

Vitamin B-120µg (0% NRV)

Diet Compatibility

VeganYes
Yes — Barley is vegan.
Based on Open Food Facts ingredient analysis. How we set this
VegetarianYes
Yes — Barley is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
Palm Oil FreeYes
Yes — Barley is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
Gluten-FreeNo
No — Barley is not gluten-free. Deciding ingredient: gluten.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Dairy-FreeYes
Yes — Barley is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Nut-FreeYes
Yes — Barley is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
Soy-FreeYes
Yes — Barley is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Egg-FreeYes
Yes — Barley is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
KetoNo
No — Barley is not keto-friendly (56.18 g net carbs per 100g, over the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-CarbNo
No — Barley is not low-carb (56.18 g net carbs per 100g, over the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-SugarYes
Yes — Barley is low in sugar (0.8 g sugar per 100g, within the ≤5 g sugar bar).
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
High-ProteinYes
Yes — Barley is high in protein (12.48 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
Low-FatYes
Yes — Barley is low-fat (2.3 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
Low-CalorieNo
No — Barley is not low-calorie (354 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this

Read the sourced research

Barley's gluten protein is hordein — chemically distinct from wheat's glutenins and gliadins — but still unsafe for celiac disease, per Beyond Celiac. ^[5]
In a clinical cross-reactivity study, about 50% of children with a wheat allergy also reacted to barley. ^[6]

Health Benefits

The FDA authorizes a cholesterol-lowering health claim for barley beta-glucan fiber, set at a minimum of 3g per day.

That's the threshold the agency requires foods to meet before making the claim on a label. ^[1]
EFSA, the EU's food safety authority, independently set the same bar: 3g per day of barley beta-glucans for a recognized LDL cholesterol-lowering effect.

Two separate regulators, on two continents, landed on the identical daily amount. ^[2]
Barley has a glycemic index of just 28, among the lowest of common whole grains.

That low GI is one reason barley shows up often in blood-sugar-friendly diet advice. ^[3]

Storage & Buying Tips

Store whole barley grains airtight, in a cool, dry spot, and expect a pantry shelf life of about 6 months, per Michigan State University Extension.

That's for the intact whole grain — pearled or flaked barley behave differently. ^[4]

Frequently Asked Questions

Does barley contain gluten, and can it cause allergy issues?

Yes to both, but they're different issues. Barley contains hordein, a gluten protein, making it unsafe for celiac disease and gluten sensitivity — this applies across hulled barley, pearled barley, flour, and barley malt or malt extract.

True barley allergy — an IgE-mediated immune reaction, distinct from gluten intolerance — is uncommon. It's most often reported as an occupational reaction, like baker's asthma from inhaling barley flour dust, or a reaction to beer.

Pediatric case studies do document some children with confirmed dietary barley allergy, though, sometimes with severe symptoms including anaphylaxis. ^[7]

Is barley safe to eat during pregnancy?

As a normal food, barley is generally considered safe during pregnancy.

The exception is barley sprouts, raw or lightly cooked. The FDA advises pregnant women, along with young children, older adults, and people with weakened immune systems, to avoid raw or lightly cooked sprouts of any kind because of bacterial contamination risk.

Concentrated barley supplements — as opposed to food-amount barley — are also advised against while breastfeeding, as a precaution. ^[8]

How does barley affect blood sugar levels in people with diabetes?

Barley has a low glycemic index, around 28, and its beta-glucan soluble fiber has repeatedly been shown in randomized controlled trials to blunt the post-meal rise in blood glucose and insulin, compared with control meals. At least one trial also linked this to increased satiety hormones.

WebMD flags a real interaction caution, though: because barley itself can lower blood sugar, combining it with other blood-sugar-lowering herbs, supplements, or diabetes medication could push levels down too far. Anyone on such medications should stay mindful of the combined effect. ^[3]

Is hulled barley healthier than pearled barley?

By the numbers, yes, for most micronutrients. USDA data show raw hulled barley has more fiber than pearled barley — 17.3g vs 15.6g per 100g.

It also has over 3 times the thiamin and about 2.5 times the riboflavin of pearled barley.

It also has roughly 28 times the vitamin E, along with more iron and magnesium.

That gap exists because pearling strips away the bran and germ layers where these nutrients concentrate — which is also why pearled barley isn't classified as a whole grain.

Calorie-wise the two are nearly identical (354 vs 352 kcal per 100g), but hulled barley edges ahead on protein (12.5g vs 9.91g) and fat (2.3g vs 1.16g) too. ^[9]

What is the recommended daily amount of barley for fiber?

There's no barley-specific target, but general adult fiber recommendations run 25–30 g/day from food — a figure cited by UCSF Health from the AHA's eating plan. That roughly matches Australia's NHMRC Adequate Intake of about 30 g/day for men aged 19–50.

A single 100 g raw serving of hulled barley alone supplies 17.3 g of that. Healthline notes that's roughly 60–70% of the commonly cited 25 g/day fiber target in one serving. ^[10]

Barley vs. wheat: what's the difference?

Both are gluten-containing cereal grains in the same grass family, but they differ in a few practical ways. Wheat's fiber concentrates mainly in the bran layer, so milling it into refined flour strips out most of that fiber — which is why refined wheat products often have nutrients added back.

Barley's fiber, by contrast, is distributed throughout the kernel. Even pearled barley, with its bran and germ removed, retains a substantial amount.

Barley is also comparatively richer in cholesterol-lowering beta-glucan and has a lower glycemic index than wheat. Neither is safe for celiac disease or gluten sensitivity, though — wheat contains the gluten proteins glutenin and gliadin, while barley contains hordein. ^[11]

Found in these products

2 products in our database contain Barley.

Organic Bread 21 Whole Grains And Seeds

Dave's Killer Bread

VeganGluten-FreeKeto

Thin-Sliced 21 Whole Grains And Seeds Organic Bread

Dave’s Killer Bread