Barley flour

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value284 kCal1684 kCal16.9%6%593 g
Proteins10 g76 g13.2%4.6%760 g
Fats1.6 g56 g2.9%1%3500 g
Carbohydrates56.1 g219 g25.6%9%390 g
Alimentary fiber1.5 g20 g7.5%2.6%1333 g
Water14 g2273 g0.6%0.2%16236 g
Ash0.8 g~
Vitamins
Vitamin B1, thiamine0.28 mg1.5 mg18.7%6.6%536 g
Vitamin B2, riboflavin0.11 mg1.8 mg6.1%2.1%1636 g
Vitamin B4, choline37.8 mg500 mg7.6%2.7%1323 g
Vitamin B5, pantothenic0.145 mg5 mg2.9%1%3448 g
Vitamin B6, pyridoxine0.396 mg2 mg19.8%7%505 g
Vitamin B9, folate8 μg400 μg2%0.7%5000 g
Vitamin E, alpha tocopherol, TE0.57 mg15 mg3.8%1.3%2632 g
Vitamin K, phylloquinone2.2 μg120 μg1.8%0.6%5455 g
Vitamin PP, NE6.269 mg20 mg31.3%11%319 g
niacin2.5 mg~
Macronutrients
Potassium, K147 mg2500 mg5.9%2.1%1701 g
Calcium, Ca58 mg1000 mg5.8%2%1724 g
Magnesium, Mg63 mg400 mg15.8%5.6%635 g
Sodium, Na10 mg1300 mg0.8%0.3%13000 g
Sulfur, S105 mg1000 mg10.5%3.7%952 g
Phosphorus, P275 mg800 mg34.4%12.1%291 g
Trace Elements
Iron, Fe0.7 mg18 mg3.9%1.4%2571 g
Manganese, Mn1.034 mg2 mg51.7%18.2%193 g
Copper, Cu343 μg1000 μg34.3%12.1%292 g
Selenium, Se37.7 μg55 μg68.5%24.1%146 g
Zinc, Zn2 mg12 mg16.7%5.9%600 g
Digestible carbohydrates
Starch and dextrins55.1 g~
Mono- and disaccharides (sugars)1 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.335 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.077 gfrom 0.9 to 3.78.6%3%
Omega-6 fatty acids0.695 gfrom 4.7 to 16.814.8%5.2%
 
 

The energy value is 284 kcal.

  • Glass 250 ml = 160 gr (454.4 kcal)
  • Glass 200 ml = 130 gr (369.2 kcal)
  • Tablespoon (“on top” except liquid foods) = 25 g (71 kcal)
  • Teaspoon (“top” except liquid foods) = 8 g (22.7 kcal)
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Barley flour rich in vitamins and minerals such as: vitamin B1 – 18,7%, vitamin B6 – 19,8%, vitamin PP – 31,3%, magnesium – 15,8%, phosphorus – 34,4%, manganese – 51,7, 34,3%, copper – 68,5%, selenium – 16,7%, zinc – XNUMX%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
  • Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
  • Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
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Tags: calorie content 284 kcal, chemical composition, nutritional value, vitamins, minerals, how barley flour is useful, calories, nutrients, useful properties of barley flour

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.

 

Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

 

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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