Both pot barley and pearl barley are healthy and versatile ingredients, but they differ in a few key ways. Here is a quick overview of how they compare:
Appearance
Pot barley has a light brown color and retains its bran layer, giving it a chewy texture. Pearl barley is white in color and has been polished to remove the bran, giving it a softer texture.
Cooking Time
Pot barley takes longer to cook, usually around 45-60 minutes. Pearl barley cooks faster, in about 25-45 minutes.
Nutrition
Since pot barley retains more of the whole grain, it has a slightly higher fiber and nutrient content. Pearl barley has fewer calories and carbs due to the removal of the bran.
| Nutrient | Pot barley | Pearl barley |
|---|---|---|
| Calories | 193 per cooked cup | 193 per cooked cup |
| Carbs | 44g per cooked cup | 39g per cooked cup |
| Fiber | 8g per cooked cup | 6g per cooked cup |
| Protein | 4g per cooked cup | 4g per cooked cup |
Common Uses
Both types of barley can be used in soups, stews, pilafs and salads. Pot barley’s chewy texture holds up especially well in soups. Pearl barley works well in pilafs and chilled salads because it absorbs flavors and keeps its shape after cooking.
Availability and Cost
Pearl barley is more widely available and is often cheaper than pot barley. Pot barley can be found in health food stores or ordered online.
Conclusion
In summary, the main differences are:
- Pot barley has more texture and requires longer cooking times.
- Pearl barley has a milder flavor and softer texture.
- Pot barley is marginally higher in nutrients like fiber.
- Pearl barley is more readily available and budget-friendly.
So in choosing between the two, consider the texture you want and how much time you have to cook it. Both can add great flavor, nutrients and versatility to soups, stews, salads and side dishes.