Barley vs Whole-wheat flour: Which Is Healthier?

Barley and whole-wheat flour belong to the grains food group, one of the staple food groups for people on a plant-based diet.

Grains and grain products are an affordable source of carbohydrates, as well as essential vitamins and minerals, including B vitamins (such as thiamin, riboflavin, and niacin), iron, and zinc, minerals that are usually harder to get on a plant-based diet.

They also provide a small amount of protein and healthy fats.

However, it is important to note that whole grains are generally a better source of these nutrients than refined grains.

This article will thoroughly compare barley and whole-wheat flour and help you learn more about their similarities and differences.

Barley

Barley (Hordeum vulgare) is a cereal grain widely grown in many parts of the world and has been a staple food for thousands of years. It is closely related to wheat and oats.

Barley is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like magnesium, phosphorus, and B vitamins. It is also rich in antioxidants and protein, making it a valuable food for vegetarians and vegans.

Barley is commonly used in brewing beer, animal feed, and as a food grain. It can be used in soups, stews, and as a side dish, either whole or ground into flour. It is also gluten-free and easy to digest, making it a great option for people with gluten sensitivities or celiac disease.

Barley is considered a functional food, as it has been shown to positively impact health when consumed regularly as part of a balanced diet. It is also a sustainable crop, as it can be grown in poor soil conditions and is resistant to pests and diseases.

Barley is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).

It also contains a good amount of Vitamin B2 (Riboflavin), and Vitamin B6 (Pyroxidine) and some Vitamin B5 (Pantothenic acid), Vitamin B9 (Folate), and Vitamin E.

Whole-wheat flour

Whole-grain wheat flour (Triticum aestivum) is made by grinding the entire wheat kernel into a fine powder. It is considered a whole grain because it contains all three parts of the wheat kernel: the bran, germ, and endosperm.

It is a good source of dietary fibers, vitamins, minerals, and antioxidants, including B vitamins, iron, zinc, and magnesium. It also contains antioxidants such as phenolic acids and flavonoids that have been linked to various health benefits, including improved heart health and blood sugar control.

Whole-grain wheat flour is commonly used in baking bread, pastries, and other baked goods and can also be used as a thickener for soups and sauces. It is a healthier option than refined flour as it retains all the nutrients from the wheat kernel and provides more fiber.

Whole-wheat flour is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).

It also contains a good amount of Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin E.

Barley vs Whole-wheat flour Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing barley vs whole-wheat flour.

This comparison will start by comparing the caloric value of barley and whole-wheat flour and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Barley vs Whole-wheat flour Calories

Most calories in grains come from carbs.

Comparing whole-wheat flour vs barley for weight loss, whole-wheat flour is slightly lower in calories, with 340 calories per 100 grams, compared to 354 calories per 100 grams of barley.

However, both barley and whole-wheat flour can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Barley vs Whole-wheat flour Protein

Grains and most grain products, including barley and whole-wheat flour, are important sources of plant-based protein.

However, it should be noted that most grains, with the exception of quinoa and buckwheat, for example, are low in lysine and methionine.

That said, you can combine grains with legumes to get a complete protein.

Whole-wheat flour offers around 5% more protein than barley.

Whole-wheat flour has 13.2 grams of protein per 100 grams, while barley has 12.5 grams of protein per 100 grams.

Barley vs Whole-wheat flour Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in barley and whole-wheat flour.

The total amount of carbohydrates is around 2% higher in barley than in whole-wheat flour. It has 73.5 grams per 100 grams, compared to 72 grams in whole-wheat flour.

There’s less sugar in whole-wheat flour than in barley, 50% precisely.

That said, 100 grams of whole-wheat flour contains 0.4 grams of sugar, while the same amount of barley contains 0.8 grams.

Lastly, let’s take a look at the dietary fiber in barley and whole-wheat flour.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 17.3 grams of fiber per 100 grams, barley is a better source of fiber than whole-wheat flour which barley offers 10.7 grams per 100 gram portion.

Barley vs Whole-wheat flour Fats

Like most other grains, barley and whole-wheat flour are low in fat.

Fats in barley and whole-wheat flour are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in barley and whole-wheat flour:

• Barley: 2.3 grams per 100 grams
• Whole-wheat flour: 2.5 per 100 grams

Speaking of saturated fats, whole-wheat flour is 20% lower in saturated fats.

Whole-wheat flour and barley contain 0.4 grams and 0.5 grams of saturated fat per 100 grams, respectively.

Barley vs Whole-wheat flour Vitamins Content

This section will discuss the vitamin content of barley and whole-wheat flour.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Barley has a higher amount of vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), and vitamin E.

However, whole-wheat flour has a higher amount of vitamin A, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), and vitamin K.

Barley and whole-wheat flour contain the same amount of vitamin C, vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins barley and whole-wheat flour contain side by side, so you can easily compare them.

Barley vs Whole-wheat flour Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc, or iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the barley and whole-wheat flour comparison focuses on their mineral content.

Barley is a better source of calcium, magnesium, manganese, phosphorus, and selenium than whole-wheat flour.

On the other hand, whole-wheat flour is a higher amount of copper, potassium, sodium, and zinc.

Barley and whole-wheat flour contain the same amount of fluoride, and iron.

Check out the table below to learn how barley and whole-wheat flour compare when it comes to mineral content.

The Final Word

This article highlighted the similarities and differences between barley and whole-wheat flour.

Grains, also known as cereal grains, are an important source of nutrition for many people around the world. They are a rich source of carbohydrates, which provide energy for the body.

Whole grains contain important vitamins and minerals, such as B vitamins and iron. Whole grains, in particular, are high in dietary fiber and can help with digestion and weight management.

They may also have other health benefits, such as reducing the risk of heart disease, diabetes, and certain types of cancer.

Grains are also a staple food and an important source of food security in many parts of the world.