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Nutrition - Facts for Barley malt flour
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Barley malt flour.
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per 100 grams
per common measure #1
per common measure #2



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Barley malt flour


Calories 361 Calories from Fat 16
(4%)
[1]

% Total Quantity

Total Fat 2g 2%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 11mg 0.01%

Potassium 224mg 0.22%

Total Carbohydrate 78g 78%

Protein 10g 10%



NutrientQuantityUnits
Alanine 0.52 g
Alcohol, ethyl 0.00 g
Arginine 0.84 g
Ash 1.37 g
Aspartic acid 0.78 g
Caffeine 0.00 mg
Calcium, Ca 37.00 mg
Carbohydrate, by difference 78.30 g
Carotene, alpha 0.00 mcg
Carotene, beta 11.00 mcg
Cholesterol 0.00 mg
Copper, Cu 0.27 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.16 g
Energy 361.00 kcal
Energy 1510.00 kJ
Fatty acids, total monounsaturated 0.25 g
Fatty acids, total polyunsaturated 0.95 g
Fatty acids, total saturated 0.39 g
Fiber, total dietary 7.10 g
Folate, DFE 38.00 mcg_DFE
Folate, food 38.00 mcg
Folate, total 38.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.82 g
Glycine 0.44 g
Histidine 0.28 g
Iron, Fe 4.71 mg
Isoleucine 0.36 g
Leucine 0.75 g
Lutein + zeaxanthin 160.00 mcg
Lycopene 0.00 mcg
Lysine 0.54 g
Magnesium, Mg 97.00 mg
Manganese, Mn 1.19 mg
Methionine 0.29 g
Niacin 5.64 mg
Pantothenic acid 0.58 mg
Phenylalanine 0.23 g
Phosphorus, P 303.00 mg
Potassium, K 224.00 mg
Proline 1.12 g
Protein 10.28 g
Retinol 0.00 mcg
Riboflavin 0.31 mg
Selenium, Se 37.70 mcg
Serine 0.47 g
Sodium, Na 11.00 mg
Sugars, total 0.80 g
Theobromine 0.00 mg
Thiamin 0.31 mg
Threonine 0.41 g
Total lipid (fat) 1.84 g
Tryptophan 0.13 g
Tyrosine 0.34 g
Valine 0.50 g
Vitamin A, IU 19.00 IU
Vitamin A, RAE 1.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.66 mg
Vitamin C, total ascorbic acid 0.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.57 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.20 mcg
Water 8.21 g
Zinc, Zn 2.06 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.

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