The aim of this work was the investigation on the influence of cultivation technology and harvest term of hull less and hulled spring barley on the nutritional value of grain. Field experiments were conducted for two years (2000, 2001). There were three technologies of cultivation differed in level of mineral fertilization and plant protection. Grain was harvested in three terms depending on ripeness. Nutritional value of barley grain was affected by technology of cultivation and term of harvest. Weather condition modified content of nutrients. Hull less form in comparison with hulled form had more total protein and protein fraction in dry mass apart from insoluble fraction. There were more hordein and gluteins in total protein of hull less barley than in hulled. Hulled barley grain contained more total and insoluble pentosans and β- glucans. Intensification of cultivation technology brought to increasing of total protein, β-glucans, soluble and insoluble pentosans. Influence of this factor on protein fractions was different. Delayed of term of harvest caused increasing of content of β-glucans and globulin fraction in total protein.