How is barley different from wheat?

| Feature | Barley | Wheat |

|:---|:---|:---|

| Scientific name | Hordeum vulgare | Triticum aestivum |

| Family | Poaceae | Poaceae |

| Genus | Hordeum | Triticum |

| Species | _vulgare_ | _aestivum_ |

Physical Characteristics

| Feature | Barley | Wheat |

|:---|:---|:---|

| Grain shape | Elongated and oval | Round or elliptical |

| Grain size | Smaller than wheat | Larger than barley |

| Grain color | Pale yellow or white | Red, white, or amber |

| Husk | Tough and adherent to the grain | Loose and easily removed from the grain |

Nutritional Value

| Feature | Barley | Wheat |

|:---|:---|:---|

| Protein | Higher protein content | Lower protein content |

| Fiber | Higher fiber content | Lower fiber content |

| Vitamins and minerals | Rich in vitamins and minerals, including niacin, thiamine, magnesium, and iron | Also contains vitamins and minerals, but in lower amounts |

| Gluten content | Contains gluten | Contains gluten |

Culinary Uses

| Feature | Barley | Wheat |

|:---|:---|:---|

| Common uses | Used in soups, stews, porridges, and as a malting grain for beer | Used in a wide variety of products, including bread, pasta, cereal, and flour |

| Flavor | Mild, nutty flavor | Slightly sweet and nutty flavor |

| Texture | Chewy and slightly gritty | Soft and fluffy |

Overall

Barley and wheat are both important cereal grains with different characteristics and uses. Barley is a hardier crop that can tolerate a wider range of climates, while wheat is more widely cultivated and has a higher protein content. Both grains are important sources of nutrients and are used in a variety of culinary applications.