Barley vitamin content

The vitamin content (Table 1.9) is also interesting, because QS have high levels of vitamin B6 and total folate, whose amounts in 100 g can cover the requirements of children and adults. The riboflavin content in 100 g contributes 80% of the daily needs of children and 40% of those of adults (National Academy of Sciences, 2004). The niacin content does not cover the daily needs, but is beneficial in the diet. Thiamin values in quinoa are lower than those in oat or barley, but those of niacin, riboflavin, vitamin B6, and total folate are higher (Ranhotra et al., 1993 USDA, 2005). 

Medium vitamin E content (5-50 miUigmms/100 grams). Alfalfa, apple seeds, asparagus, barley, cabbage, chocolate, coconut oil, groundnut (peanut), groundnut (peanut) oil, olive oil, rose hips, soybean (dry), spinach, wheat germ, yeast. 

Good dietary sources of this vitamin are liver, kidney, lean meat, chicken, fish, wheat, barley, rye, green peas, yeast, peanuts, and leafy vegetables. In animal tissues, the predominant form of niacin is the amide. Niacin content of some foods are listed in Table 9-22. 

Pearling barley is a refining process. It removes protein, fiber, minerals, and vitamins. Thus, the decreeise in nutrient content which results from the milling of barley are similar to those resulting from the milling of rice, wheat, corn, and other grains. 

Falk, J., Andersen, G., Kemebeck, B. Kmpinska, K. (2003). Constitutive overexpression of barley 4-hydroxyphenylpymvate dioxygenase in tobacco results in elevation of the vitamin E content in seeds but not in leaves. FEBSLett., 540,35-40. 

---