One of health promoting effects of hulless barley (HB) food products is lowering blood cholesterol level; the main cause of this effect is high ß-glucan content. Vitamin E also can be responsible for reduction of blood cholesterol. HB genotypes of diverse origins tested in the location of Stende during 2004-2005 had higher ß-glucan content than covered ones (in average 49.3 mg kg-1 and 38.9 mg kg-1 respectively); the range of HB ß-glucan content in the location of Priekuli was 37.3-77.5 mg kg-1, but for covered barley varieties it was 26.1-39.4 mg kg-1. ß-glucan content of 11 HB breeding lines (2005) was 54.2-76.8 mg kg-1. Vitamin E content in 7 HB accessions ranged 32.8-40.6 mg kg-1 and it was higher than in covered barley and other cereals. The taste, colour and loaf structure of 30% HB bread was scored equally to wheat bread. Our results indicate that HB can be successfully used in health promoting food products.