File:Barley_(Hordeum_vulgare)_-_United_States_National_Arboretum_-_24_May_2009.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ11577· pop 174· linked from 2,962 articles

Hordeum vulgare

Also known as barley plant, barley

Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. One of the first cultivated grains, it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye.

OverviewAI-generated

Hordeum vulgare, commonly known as common barley, is a species in the family Poaceae. Its scientific name is attributed to L. The organism is classified within the kingdom Plantae, phylum Tracheophyta, class Liliopsida, and order Poales. It produces a caryopsis as its fruit type.

The species is listed as Least Concern on the IUCN Red List as of 2011. Its taxon range includes China, specifically the Fujian, Guangdong, and Tibet Autonomous Region. It is used as a cereal, fodder, medicinal plant, and fiber source. Nutritional data indicates it contains 354 kcal of energy, 2.3 fat, 73.5 carbs, 12.5 proteins, and 0.03 salt per serving.

Observations of the species number 4936 on iNaturalist, with 368,124 occurrences recorded by GBIF. It is referenced by 2,962 other encyclopedia articles. The genome has been sequenced and is available through Ensembl.

Synthesized by Vinony from 54 facts across 9 sources: Wikidata, GBIF, iNaturalist, IUCN Red List, Gbif Occ, Plants of the World, Openfoodfacts, iDigBio, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

In the Vinony graph

Vinony's link graph records 2,962 inbound references to Hordeum vulgare, and connects out to wheat, cereal and dietary fiber.

It sits within the topics Barley, Forages and Founder crops.

Vinony links it to 163 Wikipedia language editions.

Species

Least Concern

Common Barley

Hordeum vulgare

SPECIES

KingdomPlantae
PhylumTracheophyta
ClassLiliopsida
OrderPoales
FamilyPoaceae

Native toAfghanistan, China South-Central, Cyprus, East Aegean Is., Egypt, Greece, Iran, Iraq, Kazakhstan, Kirgizstan, Kriti, Lebanon-Syria

Observations4,936

Observations recorded368,124

大麦（学名：Hordeum vulgare），是一种禾本科植物，主要的粮食和饲料作物，也可以作为啤酒或某些蒸馏酒的发酵原料。漢語俗稱三月黃。大麦是世界上第四大耕作谷物，仅次于玉米、稻和小麦，2014年，大麦收获面积达49万平方公里，年产量约1.44亿吨[1]；到2016年，大麦世界年产量约1.47亿吨[2]。目录 1 形态 2 历史 3 种类 4 用途 5 生产国 6 参考文献 7 外部链接形态大麦是一、二年生草本植物。植株似小麦；秆比较软，叶片略厚而短，颜色淡，叶舌、叶耳较大，无毛；穗状花序，穗轴各节着生三个小穗，每小穗小花一朵；护颖细长呈针状；无芒或具长芒、钩芒；子实扁平，中宽两边较尖，与麸紧密结合。大麥田葉耳花穗二棱型與六棱型大麥種子历史大麦起源于如今仍旧可以在中东发现的野生大麦（Hordeum vulgare subsp. spontaneum）。两种大麦都是双倍染色体（2n=14个染色体）。所有不同种类的大麦拥有大量的杂交品种，如今它们都被看作是一个种类。大麦和其野生品种的主要区别是后者由于自花授精而产生的易碎的叶轴。最早的大麦发现于地中海东部累范特的旧石器时代遗址。最早的驯化大麦出现于新石器时代的叙利亚地区。大麦的驯化似乎是与小麦同时的。青稞自5世纪成为藏菜主食，以其磨粉制成的糌粑现今仍是藏族主食。在欧洲中世纪，佃农食用大麦和黑麦所制成的面包，而小麦由上层阶级消费[3]。直到19世纪，马铃薯很大程度取代了大麦在东欧的地位[4]。大麦的适应性很强，如今是温带和热带地区的主要作物之一。种类大麦可分为秋大麦和春大麦两种。两种杂交后产生一种四棱大麦（bigg）可以提供相同的营养，但质量要差些。春大麦的耕种与燕麦相似，秋大麦则与小麦相似。最佳的春大麦播种季节为三月或四月。大麦还可分为双棱（two-row，Hordeum distichum）、四棱（four-row，Hordeum tetrastichum L.）、六棱（six-row，Hordeum vulgare var. hexastichum Körn）大麦。六棱含有较多的蛋白质和酶。高蛋白质的大麦适合作为食品或饲料，含较多酶的大麦麦芽可用来酿酒。双棱大麦是最老的品种，野生大麦都是双棱的。还分为无壳和有壳大麦，有壳大麦是老品种。青稞是一种生长在青藏高原上的大麦变种。用途中国明朝药学家李时珍，在其《本草纲目》中记载大麦的性味为：“咸，温、微寒，无毒。为五谷长，令人多热。”主治“消渴除热，益气调中。补虚劣，壮血脉，益颜色，实五脏，化谷食，止泄，不动风气。久食，令人肥白，滑肌肤。” 大麦是人和其他一些动物的主食之一。由於它對盐碱化土壤的适应性比小麦强，可以解释公元前2000年以前美索不达米亚地区大麦种植的增长。大麦芽又是酿造啤酒和威士忌的关键原料。大麥麥粒被萌發

via GBIF · IUCN · Kew POWO

Museum specimens

Specimen records: 3,158
With media: 2,302
Family: Poaceae
Collections: UACH, ENCB-IPN, UAZ, FCAGRI-UAEM, UAAAN, CIBNOR
Recorded in: Mexico

iDigBio →

Key facts

Nutritional value.name: Cooked barley
Nutritional value.image: Barley grains 3.jpg
Nutritional value.kJ: 515
Nutritional value.protein: 2.3 g
Nutritional value.fat: 0.4 g
Nutritional value.carbs: 28.2 g
Nutritional value.fiber: 3.8 g
Nutritional value.sugars: 0.3 g
Nutritional value.calcium_mg: 11
Nutritional value.iron_mg: 1.3
Nutritional value.magnesium_mg: 22
Nutritional value.phosphorus_mg: 54
Nutritional value.potassium_mg: 93
Nutritional value.sodium_mg: 3
Nutritional value.zinc_mg: 0.82
Nutritional value.copper_mg: 0.105
Nutritional value.manganese_mg: 0.259
Nutritional value.vitC_mg: 0

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6 products

bNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 354 kcal
Fat: 2.3 g
Carbohydrates: 73.5 g
Protein: 12.5 g
Salt: 0.03 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Parent taxon: Hordeum
Image: Escourgeon-Hordeum vulgare subsp. vulgare.jpg
Has use: fiber

Show 14 more facts

taxon name: Hordeum vulgare
taxon rank: species
Commons category: Hordeum vulgare
topic's main category: Category:Barley
GRIN URL: npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=317403
described by source: Pauly–Wissowa
Commons gallery: Hordeum vulgare
taxon common name: seksradsbygg
has fruit type: caryopsis
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
sequenced genome URL: plants.ensembl.org/Hordeum_vulgare_TRITEX
taxon range: Fujian
short name: H. vulgare
taxon author citation: L.

Sources (7)

via Wikidata · CC0

~22 min read

Encyclopedic overview

24 sections

Contents

Etymology
Description
Origin
External phylogeny
Domestication
Spread
Taxonomy and varieties
Two-row and six-row barley
Hulless barley
Production
Cultivation
Pests and diseases
Food
Preparation
Nutrition
Health implications
Uses
Beer, whisky, and soft drinks
Animal feed
Other uses
Culture and folklore
References
Sources
External links

In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparation. In English folklore, John Barleycorn personifies the grain and the alcoholic beverages made from it. English pub names such as The Barley Mow allude to its role in the production of beer.

Excerpted from Wikipedia’s “Hordeum vulgare” article, available under the CC BY-SA 4.0 licence.