Pearl barley, orpearled barley, isbarley that has been processed to remove its fibrous outerhull and polished to remove some or all of thebran layer.[citation needed]
It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain[1] such as "hulled barley" (or "barleygroats", also known as "pot barley" and "Scotch barley").[1] Finebarley flour is prepared from milled pearl barley.[2]
Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher inlysine.[3] It is used mainly in soups, stews, andpotages. It is the primary ingredient of the Italian dishorzotto and one of the main ingredients of the Jewish dishcholent and the Polish soupkrupnik.[citation needed]
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