Pearl barley, boiled
BLS 4.0 food: Pearl barley, boiled (Gerste Graupen, gekocht), code C148032 · cross-reference USDA FDC #170285
Per portion (150 g)
171 kcalenergy
5.7 gprotein
2.5 gfibre
0.71 gfat
34.4 gcarbohydrate
Verified benefits — authorised EU health claims
Pearl barley, boiled meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 13 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 13 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 13 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionBeta-glucans contribute to the maintenance of normal blood cholesterol levels.
✓ Food named in the authorisation. Beneficial effect obtained with 3 g of beta-glucans from oats, oat bran, barley, barley bran per day; the food must provide at least 1 g per quantified portion.
Beta-glucan content is not reported in BLS or USDA SR Legacy. Oats and barley are the food sources named in the authorisation; check the product label for its beta-glucan content.
EUR-LexEU CommissionConsumption of beta-glucans from oats or barley as part of a meal contributes to the reduction of the blood glucose rise after that meal.
✓ Food named in the authorisation. Beneficial effect obtained with at least 4 g of beta-glucans from oats or barley for each 30 g of available carbohydrates per meal.
Beta-glucan content is not reported in BLS or USDA SR Legacy; check the product label.
EUR-LexEU CommissionSelenium contributes to normal spermatogenesis.
✓ 8.6 µg per 100 g = 16 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 6 more authorised claims
Selenium contributes to the maintenance of normal hair.
✓ 8.6 µg per 100 g = 16 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 8.6 µg per 100 g = 16 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 8.6 µg per 100 g = 16 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 8.6 µg per 100 g = 16 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 0.5 mg per 100 g = 25 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 0.5 mg per 100 g = 25 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle🫀 Improve cholesterol❤️ Heart health💞 Sexual health & fertility🩸 Blood sugar & diabetes risk🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system💇 Hair & nails🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 114 kcal | 171 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 3.8 g | 5.7 g | BLS PROT625 · Recipe calculation | |
| Fat | 0.47 g | 0.71 g | BLS FAT · Recipe calculation | |
| Carbohydrate (available) | 22.9 g | 34.4 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0.63 g | 0.94 g | BLS SUGAR · Calculated by formula | |
| starch | 22.3 g | 33.5 g | BLS STARCH · Recipe calculation | |
| Dietary fibre | 1.7 g | 2.5 g | BLS FIBT · Recipe calculation | |
| fibreSoluble | 0.7 g | 1.1 g | BLS FIBSOL · Recipe calculation | |
| Water | 62.6 g | 93.9 g | BLS WATER · Recipe calculation | |
| Salt | 0.01 g | 0.01 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.12 g | 0.18 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.06 g | 0.08 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.28 g | 0.42 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.03 g | 0.04 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.03 g | 0.04 g | BLS F18:3CN3 · Recipe calculation | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Recipe calculation | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Recipe calculation | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.26 g | 0.39 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.26 g | 0.39 g | BLS F18:2CN6 · Recipe calculation | |
| Oleic acid | 0.05 g | 0.08 g | BLS F18:1CN9 · Recipe calculation | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Recipe calculation |
Vitamins
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 0 µg | 0 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.12 mg | 0.18 mg | 1 % | BLS VITE · Recipe calculation |
| Vitamin K | 0.8 µg | 1.2 µg | 1 % | BLS VITK · Calculated by formula |
| Vitamin C | 0 mg | 0 mg | 0 % | BLS VITC · Recipe calculation |
| Thiamin (vitamin B1) | 0.02 mg | 0.03 mg | 2 % | BLS THIA · Recipe calculation |
| Riboflavin (vitamin B2) | 0.02 mg | 0.03 mg | 2 % | BLS RIBF · Recipe calculation |
| Niacin (vitamin B3) | 1.7 mg | 2.6 mg | 11 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.14 mg | 0.22 mg | 2 % | BLS PANTAC · Recipe calculation |
| Vitamin B6 | 0.06 mg | 0.09 mg | 4 % | BLS VITB6 · Recipe calculation |
| Biotin | 2.5 µg | 3.7 µg | 5 % | BLS BIOT · Recipe calculation |
| Folate | 5 µg | 7.5 µg | 3 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Recipe calculation |
| Choline | 13.4 mg | 20.1 mg | USDA FDC 170285 |
Minerals & trace elements
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 2 mg | 3 mg | BLS NA · Recipe calculation | |
| Potassium | 78 mg | 117 mg | 4 % | BLS K · Recipe calculation |
| Calcium | 6.8 mg | 10.2 mg | 1 % | BLS CA · Recipe calculation |
| Magnesium | 25 mg | 37.5 mg | 7 % | BLS MG · Recipe calculation |
| Phosphorus | 77 mg | 116 mg | 11 % | BLS P · Recipe calculation |
| Iron | 1.1 mg | 1.6 mg | 8 % | BLS FE · Recipe calculation |
| Zinc | 0.79 mg | 1.2 mg | 8 % | BLS ZN · Recipe calculation |
| Iodine | 2 µg | 3 µg | 1 % | BLS ID · Recipe calculation |
| Selenium | 8.6 µg | 12.9 µg | 16 % | USDA FDC 170285 |
| Copper | 0.15 mg | 0.22 mg | 15 % | BLS CU · Recipe calculation |
| Manganese | 0.5 mg | 0.75 mg | 25 % | BLS MN · Recipe calculation |
| fluoride | 0 mg | 0 mg | BLS FD · Recipe calculation |
Essential amino acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.07 g | 0.1 g | BLS HIS · Recipe calculation | |
| Isoleucine | 0.15 g | 0.23 g | BLS ILE · Recipe calculation | |
| Leucine | 0.24 g | 0.36 g | BLS LEU · Recipe calculation | |
| Lysine | 0.12 g | 0.18 g | BLS LYS · Recipe calculation | |
| Methionine | 0.05 g | 0.08 g | BLS MET · Recipe calculation | |
| Phenylalanine | 0.18 g | 0.27 g | BLS PHE · Recipe calculation | |
| Threonine | 0.12 g | 0.18 g | BLS THR · Recipe calculation | |
| Tryptophan | 0.04 g | 0.07 g | BLS TRP · Recipe calculation | |
| Valine | 0.17 g | 0.26 g | BLS VAL · Recipe calculation |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.