Barley, pearled, cooked

Cooked pearled barley is chewy and slightly nutty, great for soups and salads.

Use in barley soup, grain bowls, pilafs, or to add body to stews.

Quick convert

  • US cup = 236.588 mL
  • 1 tbsp = 14.787 mL
  • 1 tsp = 4.929 mL
Density source:USDA SR Legacy

Barley, pearled, cooked — Cup → g

Cupsg
1/8 cup20
1/4 cup39
1/3 cup52
1/2 cup78
2/3 cup105
3/4 cup118
1 cup157
1 1/2 cups235
2 cups314

Barley, pearled, cooked — Tbsp → g

Tbspg
110
220
329
439
549
659
769
879
988
1098
11108
12118
13128
14137
15147
20196
25245
30294

Barley, pearled, cooked — g → Cups

gCups
500.3
1000.6
1501.0
2001.3
2501.6
3001.9
3502.2
4002.5
4502.9
5003.2
6003.8
7004.5
8005.1
9005.7
10006.4

Barley, pearled, cooked — mL → g

mLg
107
2517
5033
7550
10066
12583
150100
200133
250166
500332
750498
1000664

Barley, pearled, cooked — Tsp → g

Tspg
13
27
310
413
516
620
723
826
929
1033
1136
1239
1343
1446
1549
2065
2582
3098

Barley, pearled, cooked — oz → g

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Cups-to-Grams Printable Chart

100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.

Storage & tools

  • Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
  • Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
  • Rotate stock: first in, first out, even when the product looks unchanged.
  • Check best-by dates; potency can fade before the product looks old.

Refrigerate cooked barley and consume within 4–5 days; loosen with a splash of broth when reheating.

Sources: CDC · FDA

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