A comparison Of Barley vs Wheat Based On Specific Uses: Jewish Homes
1. Nutrition Comparison
Calories:
Barley: ~354 kcal per 100g
Wheat: ~339 kcal per 100g
Barley has slightly more calories.
Protein:
Barley: ~12g per 100g
Wheat: ~13g per 100g
Wheat has more protein, which is beneficial for baking.
Carbohydrates:
Barley: ~73g per 100g
Wheat: ~71g per 100g
Barley has slightly more carbohydrates.
Dietary Fiber:
Barley: ~17g per 100g
Wheat: ~12g per 100g
Barley is much higher in fiber, especially beta-glucan, which helps with cholesterol and blood sugar regulation.
Gluten:
Barley: Low but present
Wheat: High
Wheat is better for baking due to its high gluten content.
Glycemic Index (GI):
Barley: ~28 (low)
Wheat: ~54-70 (medium)
Barley is better for blood sugar control.
2. Best Choice for Baking
Bread:
Barley: Not ideal; low gluten
Wheat: Best choice; strong gluten network
Flatbreads:
Barley: Works well (e.g., barley roti)
Wheat: Works well (e.g., wheat chapati, pita)
Cakes & Pastries:
Barley: Too dense
Wheat: Ideal; makes soft, fluffy textures
Cookies & Crackers:
Barley: Good for dense, hearty crackers
Wheat: Works for all types
Thickening Soups/Sauces:
Barley: Good choice
Wheat: Can be used, but less fiber
3. Best Choice for Health
Weight Loss:
Barley is better due to higher fiber, keeping you full longer.
Blood Sugar Control (Diabetes-friendly):
Barley is better due to its lower glycemic index (GI).
Digestive Health:
Barley is better due to its higher fiber content, which supports gut health.
Muscle Building:
Wheat is better due to its higher protein content.
Heart Health:
Barley is better due to its beta-glucan, which helps lower cholesterol.
