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Nutritional Data for 100 grams of BARLEY, PEARLED, COOKED

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1/2 CUP = 79.00 gm, 1 CUP = 157.00 gm
3.4% Cals from fat, 7.9% Cals from protein, 88.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  123.000     4.2%     5.6%
Protein                 Gms :    2.260     3.6%     4.5%
Total lipid (fat)       Gms :    0.440     0.5%     0.6%
Carbohydrate, by diff.  Gms :   28.220     6.0%     8.4%
Total saturated fat     Gms :    0.093     0.3%     0.4%
Ttl monounsaturated fat Gms :    0.057
Ttl polyunsaturated fat Gms :    0.214
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    3.000     0.6%     0.6%
Total dietary fiber     Gms :    3.800    15.2%    15.2%
Vitamin A               Re  :    1.000     0.1%     0.1%
Vitamin A               IU  :    7.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.083     5.5%     7.5%
Riboflavin              Mg  :    0.062     3.6%     4.8%
Niacin                  Mg  :    2.063    10.9%    13.8%
Vitamin B6              Mg  :    0.115     5.8%     7.2%
Folacin                 Mcg :   16.000     8.0%     8.9%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :   93.000     4.7%     4.7%
Calcium                 Mg  :   11.000     1.4%     1.4%
Phosphorus              Mg  :   54.000     6.8%     6.8%
Magnesium               Mg  :   22.000     6.3%     7.9%
Iron                    Mg  :    1.330    13.3%     8.9%
Zinc                    Mg  :    0.820     5.5%     6.8%
Pantothenic acid        Mg  :    0.135     2.7%     2.7%
Copper                  Mg  :    0.105     5.2%     5.2%
Manganese               Mg  :    0.259     7.4%     7.4%
Ash                     Gms :    0.270
Water                   Gms :   68.800
Food energy             KJ  :  516.000
Lauric acid   (12:0)    Gms :    0.001
Myristic acid (14:0)    Gms :    0.002
Palmitic acid (16:0)    Gms :    0.079
Stearic acid  (18:0)    Gms :    0.003
Palmitoleic acid(16:1)  Gms :    0.001
Oleic acid      (18:1)  Gms :    0.047
Linoleic acid (18:2/n6) Gms :    0.193     3.0%     3.9%
Linolenic acid(18:3/n3) Gms :    0.021     1.3%     1.8%
Histidine               Gms :    0.051     5.4%     6.7%
Isoleucine              Gms :    0.083    10.5%    13.2%
Leucine                 Gms :    0.154    13.9%    17.5%
Lysine                  Gms :    0.084     8.8%    11.1%
Methionine              Gms :    0.043
Cystine                 Gms :    0.050
Methionine+Cystine      Gms :    0.093     9.0%    11.3%
Phenylalanine           Gms :    0.127
Tyrosine                Gms :    0.065
Phenylalanine+Tyrosine  Gms :    0.192    17.3%    21.8%
Threonine               Gms :    0.077    14.0%     8.8%
Tryptophan              Gms :    0.038    13.6%    17.3%
Valine                  Gms :    0.111    14.1%    17.6%
Arginine                Gms :    0.113
Alanine                 Gms :    0.088
Aspartic acid           Gms :    0.141
Glutamic acid           Gms :    0.591
Glycine                 Gms :    0.082
@Y:    0.269
Serine                  Gms :    0.095
Protein Score: 100, 46% ideal. EAA score: 1.50. 
Limiting Amino Acid: Histidine    


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