Malt for beer

Food number: 168
Food type: Food
Processing method: Dried
Ingredient class: Oats and barley
Food use class: Miscellaneous ingredients
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		5%
protein, total		11%
carbohydrate, available		75%
alcohol		0%
fibre, total		9%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		13%
starch, total		62%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1279 (306)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	56.8	g	summation from constituent components	value created within host-system
fat, total	1.6	g	other method type	food composition table	391
protein, total	8.3	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	47.0	g	other method type	food composition table	145
sugars, total	9.8	g	calculated as recipe	value created within host-system
sucrose	4.2	g	calculated as recipe	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	1.6	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	14.3	g	calculated as recipe	value created within host-system
fibre, water-insoluble	11.5	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	2.7	g	calculated as recipe	value created within host-system
glucose	2.4	g	calculated as recipe	value created within host-system
maltose	1.6	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	1.6	g	calculated as recipe	value created within host-system
fatty acids, total	1.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.3	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.3	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.0	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	analytical, generic	independent laboratory	303
sterols, total	92.1	mg	analytical, generic	independent laboratory	303
Minerals
sodium	6.5	mg	other method type	food composition table	391
salt	16.6	mg	summation from constituent components	value created within host-system
potassium	410.0	mg	other method type	food composition table	391
magnesium	14.0	mg	other method type	food composition table	391
calcium	38.0	mg	other method type	food composition table	391
phosphorus	390.0	mg	other method type	food composition table	391
iron, total	6.9	mg	other method type	food composition table	391
zinc	3.8	mg	other method type	food composition table	391
iodide (iodine)	5.0	µg	other method type	food composition table	391
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	0	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0	mg	calculated as recipe	value created within host-system
riboflavine	0.34	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.29	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0.42	mg	summation from constituent components	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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