Job’s Tears Nutrition Calculator

Job’s Tears (Coix lacryma-jobi L.) is an ancient cereal grain from the Poaceae (grass) family, closely related to maize and sorghum. The grain originated in the tropical and subtropical regions of Southeast Asia, with China’s southwest provinces identified as a primary center of origin, evolution, and migration. Archaeological evidence places its cultivation history at over 8,000 years in China, making it one of the oldest domesticated grain crops.

The plant grows as a tall (1–3 meter), branched, robust annual with distinctive teardrop-shaped seeds — the basis for the common name “Job’s tears.” Two main varieties exist: the soft-shelled var. ma-yuen (cultivated for food and consumed as grain) and the hard-shelled var. lacryma-jobi (wild type, used for beads and ornaments). The nutritional data in this calculator is based on the edible ma-yuen cultivar.

Known by many names worldwide — Yi Yi Ren (Chinese), Hatomugi (Japanese), Yulmu (Korean), Adlay (Filipino), Samkru (Hindi), and Gurgur (Bengali) — the grain is widely distributed across China, Japan, Korea, the Philippines, Taiwan, Myanmar, India, Sri Lanka, and parts of Southeast Asia.

Ref: Weng et al. (2022) – Frontiers in Nutrition; Duke (1983) – Purdue University

Raw Job’s Tears contains 380 kcal per 100g, slightly higher than most millets (typically 320–370 kcal) due to its relatively high fat content (6.2g). Approximately 68.7% of calories come from carbohydrates, 16.2% from protein, and 14.7% from fat.

The cooking factor of 0.30 reflects that Job’s Tears absorbs roughly 3.3 times its weight in water during boiling. A cup (~180g) of cooked adlay provides roughly 205 kcal — a moderate energy serving suitable for everyday meals.

The following composition is based on analysis by Duke (1983) at Purdue University and corroborated by Weng et al. (2022) in Frontiers in Nutrition:

% DV based on FDA 2020+ daily values for a 2,000 calorie diet. Source: Duke (1983); Weng et al. (2022) – Front. Nutr.

Yes. With 15.4g protein per 100g (31% DV), Job’s Tears ranks among the highest-protein cereal grains. Some cultivar analyses report even higher values — up to 18.2% albuminoids. This protein content is:

• 5.8× the protein content of white rice (~2.7g per 100g cooked)
• Higher than wheat flour (~10.3g/100g), barley (~12.5g), and oats (~13.2g)
• Comparable to quinoa (~14.1g/100g) but with more total amino acids

The protein fraction includes 44.7% gliadin, 37.4% gluten (by protein solubility class — not the same as wheat gluten), 6.2% globulin, and 1.4% albumin. The total amino acid content reaches 19.72%, which is 2.2× that of rice kernels. Notably, lysine and tryptophan are present at higher levels than in rice, maize, and wheat.

Ref: Weng et al. (2022) – Front. Nutr.

Job’s Tears contains 435mg phosphorus per 100g (35% DV), placing it among the highest phosphorus sources in the cereal grain category. White rice provides ~115mg/100g, wheat flour ~108mg/100g, and even high-phosphorus teff provides 429mg/100g.

Phosphorus in cereal grains is primarily stored as phytic acid (inositol hexaphosphate), concentrated in the bran and germ layers. Because Job’s Tears is typically consumed as a whole grain, this phosphorus is preserved. Bioavailability can be improved through soaking, sprouting, or fermentation, which activate endogenous phytase enzymes and reduce phytate content.

At 6.2g fat per 100g (8% DV), Job’s Tears has a notably higher fat content than most cereal grains (rice: ~0.3g, wheat: ~1.5g, millets: ~1.7–4.2g). The fat profile is predominantly beneficial:

• Over 83% unsaturated fatty acids (oleic and linoleic acid)
• Only ~17% saturated fat (~1.2g per 100g, 6% DV)
• Contains functional lipids including coixenolide, palmitic acid, and myristic acid

The bran fraction has particularly high fat content — up to 36%, which is 5.8× that of rice bran. The tocopherol (vitamin E) content in adlay seed oil ranges from 0.64–1.57 mg/g, higher than olive oil (0.26–1.0 mg/g).

Ref: Chang et al. (2020) – LWT Food Sci. Technol.; Weng et al. (2022)

This calculator uses a GI of 42 for Job’s Tears, derived from clinical feeding studies. Tensiska et al. (2019) measured the glycemic response to three adlay products:

The key finding: minimizing heat and moisture during processing reduces starch gelatinization, keeping the GI low. At 13% initial moisture, puffed adlay produced the highest slowly digestible starch (SDS) content of 35.98%.

A broader meta-analysis by ICRISAT confirmed that Job’s Tears is among millets with a mean GI below 55, approximately 36% lower than milled rice (GI 71.7) and refined wheat (GI 74.2).

Ref: Tensiska et al. (2019) – IJASEIT; ICRISAT Meta-Analysis

Beyond standard macronutrients and micronutrients, Job’s Tears contains several phytochemical compounds unique among cereal grains:

• Coixenolide — A mixed ester of palmitoleic and vaccenic acids, first isolated from adlay and unique to this grain. Formed by condensation of one molecule of 2,3-butanediol with two unsaturated fatty acid molecules.
• Coixol (adlay amide) — First isolated from adlay roots by Japanese researchers in the 1950s. This compound has been studied in animal models for various biological activities.
• Polysaccharides (Coixan) — Water-soluble, acid-neutral polysaccharides (MW ~1.5×10⁴) composed of rhamnose, arabinose, mannose, galactose, and other monosaccharides.
• Polyphenols — Thirteen free polyphenols identified including p-coumaric acid, vanillic acid, chlorogenic acid, ferulic acid, and catechin. Conjugated polyphenols account for 45.28% of total polyphenol content.

Ref: Weng et al. (2022); Wang et al. (2016) – Food Chem.

Comparing Job’s Tears to commonly consumed grains reveals its distinct nutritional position:

Job’s Tears leads on protein (15.4g vs rice 6.6g), fat (6.2g vs rice 0.6g), phosphorus (435mg vs rice 115mg), and has a markedly lower GI (42 vs rice 72). The combination of high protein, moderate GI, and rich phosphorus makes adlay a nutritionally complementary grain for diverse diets.

Job’s Tears has one of the most diverse culinary applications of any cereal grain, spanning beverages, staple dishes, confections, and fermented products:

• China — Boiled in soups, congee, and sweet dessert soups. Ground into powder and mixed with water and sugar for a cooling drink.
• Japan — Roasted seeds brewed as hatomugi tea (mugicha variant), one of Japan’s most popular summer beverages.
• Korea — Yulmu powder is mixed into hot beverages, desserts, and traditional confections. Often sold as pre-mixed instant drinks.
• Philippines & Southeast Asia — Boiled as a staple grain similar to rice, or added to soups and savory dishes.
• Vietnam — Dried seeds historically used as a staple food. Now incorporated into traditional dishes and beverages.
• Thailand, Myanmar, India (Northeast) — Used in teas, alcoholic beverages (fermented), and as livestock feed.

Ref: Biswas & Das (2022) – Just Agriculture

Processing methods significantly alter the nutritional and functional properties of Job’s Tears:

• Sprouting (germination) — Increases bioavailability of minerals by reducing phytic acid. Modifies polysaccharide and polyphenol profiles.
• Fermentation — Fermentation with Lactobacillus plantarum improves sensory properties while enhancing nutrient accessibility.
• Roasting — Retains most macronutrients (factor 0.95) while developing characteristic nutty flavor. Roasted adlay tea is a zero-calorie beverage.
• Puffing — High-heat processing increases starch gelatinization, raising the GI from ~36 (flakes) to ~51 (puffed). At optimal moisture (13%), puffing maximizes slowly digestible starch (SDS) at 35.98%.
• Milling — Polishing removes the bran (highest fat fraction at 36%) and reduces mineral content. Milled white adlay has lower nutritional value than brown adlay.

Ref: Xu et al. (2018); Yin et al. (2019) – Food Chem.; Tensiska et al. (2020)

The amino acid composition of Job’s Tears is remarkably favorable for a cereal grain. The total amino acid content in seed kernels reaches 19.72%, making it 2.2× the amino acid content of rice:

• Glutamic acid: 25.85% of total amino acids (highest proportion)
• Branched-chain amino acids (leucine, valine): 23.5% of total
• Antioxidant amino acids (tyrosine, cysteine, methionine, tryptophan): 10.8%
• Essential amino acids: 6.27% of kernel weight (EAA index: 58.97)
• Lysine and tryptophan: Higher than in rice, maize, and wheat

The ratio of essential amino acids is close to that required by the human body. While lysine remains the limiting amino acid, it is present in higher amounts compared to other grains, making Job’s Tears a superior protein source for grain-based diets.

Ref: Liu et al. (2015) – Food Anal. Methods; Weng et al. (2022)

This calculator is designed for personal nutrition awareness and food journaling:

1. Choose your preparation method — Select from raw grain, cooked/boiled, steamed, roasted, porridge, flour, or other preparations. Each adjusts nutrient density using validated cooking factors.
2. Set your serving size — Choose a standard size (50g, 100g, 150g, 200g, 1 cup, 1 bowl) or enter a custom weight in grams.
3. Add accompaniments (optional) — Include milk, yogurt, ghee, jaggery, vegetables, or nuts to see total combined nutrition.
4. Review the output — The calculator displays calories, macros (protein, carbs, fat), all micronutrients with % Daily Value, glycemic index, glycemic load, net carbs, and energy density.
5. Export your data — Use the CSV or JSON export buttons to save values for your food tracking app or spreadsheet.

All calculations use the formula: Nutrient = (raw_value × cooking_factor × weight / 100) + accompaniment_value, with % Daily Values based on FDA 2020+ standards.