Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 228.5
  • Total Fat 4.2 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 1.8 g
  • Cholesterol 2.9 mg
  • Sodium 1,352.0 mg
  • Potassium 718.9 mg
  • Total Carbohydrate 34.8 g
  • Dietary Fiber 7.4 g
  • Sugars 1.1 g
  • Protein 14.2 g
  • Vitamin A 31.5 %
  • Vitamin B-12 7.2 %
  • Vitamin B-6 12.3 %
  • Vitamin C 63.9 %
  • Vitamin D 0.0 %
  • Vitamin E 3.0 %
  • Calcium 7.7 %
  • Copper 20.9 %
  • Folate 11.3 %
  • Iron 15.0 %
  • Magnesium 12.0 %
  • Manganese 54.9 %
  • Niacin 33.3 %
  • Pantothenic Acid 3.3 %
  • Phosphorus 24.4 %
  • Riboflavin 10.2 %
  • Selenium 26.6 %
  • Thiamin 7.3 %
  • Zinc 9.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Barley and Spring Greens

View the full Barley and Spring Greens Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Barley and Spring Greens

120 calories of Barley, pearled, raw, (0.17 cup)

12 calories of Fennel, (0.17 bulb)

10 calories of Canola Oil, (0.08 tbsp)

8 calories of Chicken Broth, (0.83 cup (8 fl oz))

8 calories of Onions, raw, (0.13 cup, chopped)

5 calories of Parmesan Cheese, grated, (0.01 cup)

4 calories of Peppers, sweet, red, raw, sliced, (0.13 cup)

2 calories of Garlic, (0.50 clove)

1 calories of Spinach, fresh, (0.17 cup)

1 calories of Thyme, ground, (0.17 tsp)

0 calories of Marjoram, dried, (0.17 tsp)

0 calories of Basil, (0.33 tbsp)


Nutrition & Calorie Comments  

Oh come on, people: stop whining. Not to mention the fact that most of the world is not salt suspecptible and sodium has absolutely no negative impact on their bodies. This is freaking delicious. Submitted by:
JULIANWELLS
(10/11/12)
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It is ok to comment about a recipe having too much salt using the word 'stupid' is not. & saying that too much salt & giving a tip to change it is not necessarily negative, it's supportive & it may help some who are not that handy in the kitchen, did you ever think about that? Submitted by:
MYDONNA13
(1/26/12)
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There is a period missing. It says "salt and black pepper to taste." Use common sense! Submitted by:
VEGGIEDIVA
(1/26/12)
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salt to taste it's says Submitted by:
CJUSTESEN
(1/26/12)
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Everyone should limit their salt intake. Some more than others but look to see how much you should have daily.
Submitted by:
DIDMIS
(1/26/12)
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I'm thinking the sodium content listed for this recipe MUST be a mistake. Reviewing the ingredients list I just can't see where all that sodium is coming from. Adding a pinch of salt for taste is not going to give you a sodium count that high. The low sodium broth isn't going to add that much either Submitted by:
HALEYMCMANUS
(1/27/11)
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I make something very like this as I love barley with veg. We used to alternate as children between barley and rice and called it pish-pash. Perhaps the sparkers who complain about the salt are looking at the nutritional information rather than reading the recipe? Very little in it if not added Submitted by:
ANTHEAMS
(1/26/11)
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C'mon SPARKPEOPLE, the recipe calculator is often ludicrously off on sodium content of members' and Chef Meg's recipes and, as with this one, recipes from outside sources. Please figure out why: Is the input incorrect or is the calculator kerplooey? Or is it something else? Submitted by:
SYLPHINPROGRESS
(1/26/11)
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The recipe is very good. If you are soo stupid that you have to rate a recipe on the salt content, Then PLEASE do not comment at all. We all know how to adjust a recipe for salt and other spices, You DO NOT need to comment on it. Above where I am writing this is this posted "Rate this recipe base Submitted by:
SUNFISHDEB
(1/26/11)
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Agree it's too much salt, agree could use more greens - still a really interesting recipe. The comments about the salt are not negative, they are informative. Submitted by:
JANNEBARN
(1/26/11)
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IF YOU DON'T LIKE SALT---DON'T USE IT!!
THE RECIPE IS GOOD! 		Submitted by:
VGINNY
(1/26/11)
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glad to see folks using brains about salt...the way
to keep off meds with blood pressure 		Submitted by:
MEDIUMRED
(1/26/11)
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Just leave out the salt and it'll be fine! Submitted by:
GRAMPIAN
(1/26/11)
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Come on people...she took a step in making a recipe and all of you are so negative. If you think it's too much salt, tweek it for your needs, but keep your negative remarks to self. NOT everyone has to watch their salt intake as perhaps you may have to! Just say thank you for recipe or skip it. Submitted by:
AZTLAN777
(1/26/11)
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This recipe is definitly in my cookbook. What a delicious way to get fiber! Submitted by:
SUSANBRIGHTMAN
(6/20/10)
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I never add salt to anything!! but this was okay without it. Submitted by:
SOCKKNITTER
(2/2/09)
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This was extremely tastey. I did not add salt and used my own chicken stock which did not have any salt added. It went well with my salmon. Submitted by:
RHODESY
(1/22/09)
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Thanks for sharing the recipe. Thanks to all who gave input on lowering the sodium. A must try :) Submitted by:
STANSANGEL
(1/22/09)
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WAY too much sodium. Submitted by:
SONYA_J
(1/22/09)
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Good recipe, except for all the salt - use your own no-salt chicken broth, and don't bother adding salt for flavour - the herbs and pepper etc. are more than enough flavours. Also in our home, we use very little cheese - tasted fine without the parmesan. Submitted by:
BUNN43
(1/22/09)
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Extremely good recipe idea with steps taken to reduce sodium content, which isn't difficult to do. I also used quinoa rather than barley to make it gluten free. Thanks. Submitted by:
OUTOFIDEAS
(1/22/09)
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I think this looks good (with tweaking). I would use low sodium veggie broth and either eliminate the parmesan entirely or just use it as a finish to the dish, thereby reducing the sodium content considerably. Submitted by:
BETTYCAKES
(1/22/09)
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Too much salt, but gives me good recipe for barley which I rarely make! 5 stars for the idea; 1 for too much sodium. Submitted by:
STASH049
(1/22/09)
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The broth used in the calculations is regular Chicken broth, not Low-Sodium. This would account for the extremely high sodium count. This probably needs to be recalculated with the low-sodium broth. Submitted by:
TEVA2000
(1/22/09)
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for a 3/4 cup serving..I can't afford that much salt. Submitted by:
CINNALATTE
(1/22/09)
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too much sodium for me. Submitted by:
IWBTBJUNE
(1/22/09)
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I love barley but definitely would follow the suggestions to reduce the sodium. Submitted by:
JOANIE678
(1/22/09)
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Wow I don't believe I have ever seen a recipe with such a high sodium count Submitted by:
SNOEBUD
(1/22/09)
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The sodium in this dish is astronamical Submitted by:
TBATTEY
(1/22/09)
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The fennel is a nice touch, but the salt... Submitted by:
TERMITEMOM
(1/22/09)
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Reduced fat parmesan, salt free broth and skip the "salt to taste" and you'll reduce the sodium.
At 1,352 mg of salt, oy vey! 		Submitted by:
CARNEY8
(4/19/08)
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you can taste the salt. you would be useing ove half the soduim allowed a day. Submitted by:
DRAGONHAWK
(10/16/07)
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