DescriptionBarley flakes*
Barley is a very old, light digestible grain that is available nationwide. Barley was the most edible grain in Europe before wheat took this role over. Barley flakes are also often found in muesli and bread. Barley is an excellent source of nutritional fibre, that contributes to a good digestion. Barley also contains relatively more protein, and is a good source of number of minerals, among which are manganese, selenium, magnesium, copper and phosphorus. In order to make the flakes, the moisture content of the grain is raised by means of steam. The grains are then flattened by flattening machines, where they come out as flat flakes. It is almost impossible to flatten grains without steam, because the extra moisture makes sure that the grains are flattened instead of crumbled.
Ingredients
Barley* flakes
EU Agriculture
| Nutritional value for 100 gr | ||
|---|---|---|
| Energy (kj) | 1394 | g |
| Energy (kcal) | 330 | g |
| Total carbohydrates | 66 | g |
| Of which sugars | 2 | g |
| Total fat | 1.5 | g |
| Of which saturated fat | 0.3 | g |
| Protein | 8 | g |
| Dietary fibre | 10.3 | g |
| Sodium | 4 | Mg |
