Flour, barley
Category: Cereal Grains & Pasta
Nutrition Highlights
Serving Size
Calories
367
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 310 (84.4%) |
| Protein | 35 (9.5%) |
| Fat | 22 (6.0%) |
| Total | 367 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 77 (77.4%) |
| Water | 9.9 (9.9%) |
| Protein | 8.7 (8.7%) |
| Fat | 2.5 (2.5%) |
| Ash | 1.5 (1.5%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
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High in fiber which aids digestion and makes you feel full for longer
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Contains antioxidants that protect cells from damage and may reduce risk of chronic diseases
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Rich in selenium which is important for thyroid function and immune health
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Provides magnesium which is essential for bone health and muscle function
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Good source of manganese which supports metabolism and bone formation
Risks
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Barley flour is high in carbohydrates and can spike blood sugar levels in those with diabetes or prediabetes
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It is a gluten containing grain so those with celiac disease or gluten sensitivity should avoid it
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The fiber content in barley flour can cause digestive issues like gas and bloating for some individuals
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It is low in protein so should be combined with other protein sources for a balanced meal
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Barley contains trace amounts of various allergens so those with food allergies should check with their allergist before consuming
Additional Information
Flour, barley is a versatile food product that offers numerous nutritional benefits. Barley is a whole grain that has been cultivated for thousands of years and is known for its rich nutritional profile. When ground into flour, it becomes a valuable ingredient that can be used in a variety of recipes, including bread, pasta, and baked goods. Let's explore the primary attribute and secondary attributes of flour, barley, along with their associated benefits and risks.
Primary Attribute: Whole Grain
Barley flour is made from the whole grain of barley, which means it retains all three parts of the grain – the bran, germ, and endosperm. This attribute contributes to its high fiber content and various health benefits.
1. High Fiber Content: Barley flour is an excellent source of dietary fiber. Fiber plays a crucial role in maintaining a healthy digestive system, promoting regular bowel movements, and preventing constipation. Additionally, a high-fiber diet has been associated with a reduced risk of heart disease, stroke, and certain types of cancer.
2. Lower Glycemic Index: Barley flour has a lower glycemic index compared to refined flours. This means it causes a slower and more gradual rise in blood sugar levels after consumption, making it beneficial for individuals with diabetes or those aiming to manage their blood sugar levels.
Secondary Attributes:
1. Vitamins and Minerals: Barley flour is a good source of essential vitamins and minerals, including niacin, thiamine, vitamin B6, iron, magnesium, and phosphorus. These nutrients play vital roles in energy production, red blood cell formation, immune function, and bone health.
2. Antioxidants: Barley contains various antioxidants such as phenolic acids and flavonoids. These compounds help protect the body against oxidative stress and reduce the risk of chronic diseases, including heart disease and certain types of cancer.
3. Gluten Content: Barley flour contains gluten, making it unsuitable for individuals with celiac disease or gluten sensitivity. Gluten is a protein that can cause digestive issues and damage the lining of the small intestine in susceptible individuals. Therefore, those with gluten-related disorders should avoid consuming barley flour or opt for gluten-free alternatives.
In conclusion, flour, barley offers several nutritional benefits due to its primary attribute as a whole grain. It is a great source of dietary fiber, vitamins, minerals, and antioxidants. The high fiber content and lower glycemic index make it beneficial for maintaining digestive health and managing blood sugar levels. However, individuals with celiac disease or gluten sensitivity should avoid barley flour due to its gluten content. Overall, incorporating barley flour into a balanced diet can contribute to improved overall health and well-being.