• low fat 0.21g 0.21%
  • low sat fat 0.01g 0.01%
  • med salt 250.11mg 0.25%
  • low sugar 1.90g 1.90%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place pearl barley in a bowl.  Cover with water and set aside overnight.
  2. Drain water and rinse under fresh cold water.
  3. Put all the ingredients except the pepper into a large saucepan using enough stock so that the vegetables and barley are just covered.
  4. Bring to the boil, cover the saucepan and simmer over a low heat for about 1 hour (or until the barley is tender).
  5. Add seasoning to taste.  Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
406.22g
100.00g
Energy (kJ)
565.94kJ
139.32kJ
Protein (g)
10.15g
2.50g
Total fat (g)
0.87g
0.21g
- Saturated fat (g)
0.05g
0.01g
- Polyunsaturated fat (g)
0.13g
0.03g
- Monounsaturated fat (g)
0.04g
0.01g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
19.02g
4.68g
CarbohydrateSE (g)
18.18g
4.48g
- Sugars (g)
7.73g
1.90g
Water (g)
166.53g
40.99g
Dietary fibre (g)
5.75g
1.41g
Thiamin (mg)
0.18mg
0.04mg
Riboflavin (mg)
0.13mg
0.03mg
Niacin (mg)
2.16mg
0.53mg
Niacin equivalents (mg)
4.07mg
1.00mg
Vitamin C (mg)
37.29mg
9.18mg
Total folate (ug)
103.42ug
25.46ug
Total vitamin A equivalents (ug)
77.23ug
19.01ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
464.52ug
114.35ug
Sodium (mg)
1015.99mg
250.11mg
Potassium (mg)
676.56mg
166.55mg
Magnesium (mg)
39.51mg
9.73mg
Calcium (mg)
72.27mg
17.79mg
Phosphorus (mg)
130.42mg
32.10mg
Iron (mg)
1.54mg
0.38mg
Zinc (mg)
0.59mg
0.15mg

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