Barley and Apple Puree
Barley and Apple Puree is a smooth, comforting dish made by cooking hulled or pearl barley with apples, often sweetened with cinnamon or honey. It is a traditional breakfast or dessert in various European cuisines, particularly in Germany and Eastern Europe, where it's known as 'Gerstensuppe' or 'Kisiel'. The dish is valued for its simplicity and use of wholesome, pantry-stable ingredients.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and dietary fiber, providing sustained energy with a very low fat content. A typical serving offers a good amount of B vitamins, manganese, and antioxidants from the apples, with a calorie range of approximately 150-200 kcal.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 40 g |
| Fat | 0.5 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 10 mg |
| Manganese | 1.2 mg |
| Phosphorus | 120 mg |
| Magnesium | 45 mg |
| Vitamin C | 8 mg |
| Niacin (B3) | 3.0 mg |
| Vitamin B6 | 0.2 mg |
| Potassium | 280 mg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this puree is a classic example of 'peasant food' or 'poor man's food' that has endured for centuries due to its nutritional density and low cost. Nutritionally, the combination of barley's beta-glucan fiber and the pectin from apples makes it exceptionally beneficial for digestive health and satiety.
