Barley malt flour
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.6 MG | 1% | |
| Thiamin | 0.3 MG | 26% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 38 UG | 10% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 37 MG | 3% | |
| Iron, Fe | 4.7 MG | 26% | |
| Magnesium, Mg | 97 MG | 23% | |
| Phosphorus, P | 303 MG | 24% | |
| Potassium, K | 224 MG | 5% | |
| Sodium, Na | 11 MG | 0% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.3 MG | 30% | |
| Manganese, Mn | 1.2 MG | 52% | |
| Selenium, Se | 37.7 UG | 69% |
Nutrition Highlights
- Good source of protein with 10.3g per 100g.
- Very low in fat (1.8g per 100g).
- High in dietary fiber (7.1g per 100g), supporting digestive health.
- Good source of Iron, Fe (26% DV).
- Good source of Magnesium, Mg (23% DV).
- Good source of Phosphorus, P (24% DV).
About Barley malt flour
Barley malt flour is a finely ground powder made from sprouted barley grains that have been dried and milled. This process activates enzymes in the barley, breaking down starches into sugars and creating a naturally sweet, malty flavor. The flour has a light tan color and a soft, powdery texture that makes it easy to blend into various recipes.
Nutritionally, barley malt flour offers a good balance of carbohydrates and protein, with a modest fiber content that can support digestive health. Its relatively low fat content and moderate calorie count make it a reasonable choice for those monitoring their intake. The natural sugars present in the flour can provide a quick energy boost, while the protein content contributes to muscle maintenance and repair. However, individuals with gluten sensitivities should be cautious, as barley contains gluten.
In the kitchen, barley malt flour is versatile and can be used in both sweet and savory applications. It's commonly added to bread recipes to enhance flavor, improve texture, and promote browning due to its natural sugars. The flour can also be incorporated into pancake or waffle batters, muffins, and cookies for a subtle malt taste. Some bakers use it as a partial substitute for regular flour in recipes to add depth of flavor. Beyond baking, it can be used as a thickener in soups or sauces, or even as a base for homemade malted beverages. Its unique properties make it a valuable ingredient for those looking to experiment with different flavors and textures in their cooking.
Compare Barley malt flour
See how Barley malt flour compares to other foods:
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