Pearl Barley has come out on top in the Grain Showdown when stacked against quinoa, brown rice and whole grain pasta. But now let's see what happens when barley vs. barley! That's right pearl barley is going head-to-head with traditional or hulled barley - it's pearl barley vs hulled barley.
Now let's take a look at Barley vs Couscous. To begin, both pearl barley and couscous are grains. While couscous is also an easy and quick to prepare grain, like pearl barley, it is low in fiber, not high in protein and just doesn't compare in nutritional quality.
Couscous is made by rolling durum wheat flour with salted water to form small kernels. Many people consider couscous to be a pasta, but it is not, it is a grain. Though most pastas are made with the same type of flour.
On it's own couscous does not offer much flavor, unlike the chewy texture and nutty flavor of Mochi Mugi pearl barley. Couscous' mild flavor makes it versatile, however many add high-calorie ingredients (like dried fruit, oil and nuts) and if it can be easy to rack up calories if you aren't careful with portion size or how many high-calorie ingredients you add.
In our previous grain showdowns, we have discussed glycemic index. It's noteworthy that couscous' glycemic index of 65 comes in higher than most other grains. Foods containing lower glycemic indexes help maintain better blood sugar control. To find out more information about the Glycemic Index, visit the Glycemic Index Foundation.
Now we are looking at barley vs whole grain pasta. Both whole grain pasta and pearl barley cook in about the same amout of time and can be used in many of the same recipes - like soups, salads and sides.
Whole grain pasta has a chewier texture and contains more nutrients than regular pasta. However, contrary to popular belief they are not so far apart on the GI scale. Whole grain pasta falls at 37 while regular pasta is 41. To find out more information about the Glycemic Index, visit the Glycemic Index Foundation.
Here at Mochi Mugi, one of the things we love most about our barley is how easy it is to incorporate this superfood into your everyday cooking, which is GREAT, because the nutrition facts from cooking barley are extraordinary!
From salads, to sides, and even desserts, the possibilities are endless when cooking barley. And no one has proven this quite like Chef James Brunner, Executive Chef at Milito’s Ristorante in Downingtown, PA.
Using his creative talent in both cooking and plating, he has turned a once quiet town, located 40 miles outside of Philadelphia, into a culinary hot spot.
We have seen that Mochi Mugi pearl barley is a beneficial swap-in for rice and a more nutritious option for most grains.
Now, we are turning our attention to Pearl Barley vs. Quinoa. The first point to note, is actually a common misconception. Many believe that quinoa is a grain. It is not.
Quinoa is actually a seed that is harvested from a plant called goosefoot. We eat it like a grain, and many certainly treat it as an alternative to grains, however, and is therefore a worthy candidate of the side-by-side comparison.
When you stack up the nutritional facts, pearl barley comes out on top once again. While both offer numerous health benefits, Mochi Mugi Pearl Barley contains more protein and fiber than quinoa.
There’s a lot of hype about pearl barley (aka pearled barley). But what is pearl barley exactly? And just what makes pearl barley so good for you?