Source

β-glucan content(%)

Reference

Beans

2.4-3.5

[44]

Canary seed

1.1-2.3

[44]

Corn/maize

0.1-1.3

[44, 45]

Flax

0.3-0.7

[44,46]

Lentils

0.4-1.1

[44]

Millet

0.5-1.0

[44]

Peas

0.3-0.7

[44]

Rice

0.4-0.9

[44]

Rye

0.7-2.4

[44, 47]

Spelt

0.6-1.2

[44,48]

Spring wheat

0.6-1.1

[44, 49]

Winter wheat

0.4-1.4

[48]

Hulless barley

3.7-9

[22]

Barley

5-10 %

[50]

Oat

3-7%

[22, 44, 51]

Barley mutant "(HiAmi x Cheri) x Cheri

7-12

[10]

Table 1: β-glucan content in different sources.