Barley malt flour
FDC 169740cup (162 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 58 · -6 vs Grains & pasta medianBarley malt flour scores 58 of 100, a Fair rating that ranks it 35th of 60 in the grains and pasta category. It's a broadly well-rounded flour, with excellent marks across the board: iron at 26% DV, dietary fiber at 25% DV, magnesium at 23% DV and protein at 21% DV.
Made from sprouted, dried and milled barley, it's used mainly as a natural sweetener and flavor enhancer in baking rather than as a primary flour, often blended into bread or cracker doughs in small amounts. Sodium is negligible at 11 milligrams per 100 grams, though its score still sits below the category median of 64, with plain barley flour or meal ranking higher among grain options.
See how this score is calculated, build a plate around barley malt flour, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 361 kcal | 18% |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.39 g | 2% |
| Cholesterol | 0 mg | 0% |
| Sodium | 11 mg | 0% |
| Carbohydrate | 78 g | 28% |
| Dietary fiber | 7.1 g | 25% |
| Sugars | 0.8 g | |
| Protein | 10 g | 21% |
| Potassium | 224 mg | 5% |
| Calcium | 37 mg | 3% |
| Iron | 4.7 mg | 26% |
| Magnesium | 97 mg | 23% |
| Vitamin C | 0.6 mg | 1% |
| Vitamin A | 1 µg | 0% |
| Vitamin E | 0.57 mg | 4% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 585 kcal | 29% |
| Total fat | 3 g | 4% |
| Saturated fat | 0.63 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 18 mg | 1% |
| Carbohydrate | 127 g | 46% |
| Dietary fiber | 12 g | 41% |
| Sugars | 1.3 g | |
| Protein | 17 g | 33% |
| Potassium | 363 mg | 8% |
| Calcium | 60 mg | 5% |
| Iron | 7.6 mg | 42% |
| Magnesium | 157 mg | 37% |
| Vitamin C | 0.97 mg | 1% |
| Vitamin A | 1.6 µg | 0% |
| Vitamin E | 0.92 mg | 6% |
Source: USDA FoodData Central · Public domain
FDC 169740Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the grains & pasta median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Barley flour or mealDensity 59 vs 58Rye flour, mediumDensity 60 vs 58Wild rice, rawDensity 60 vs 58Original analysis by NutriVerdict
In the kitchen and how to use it
Barley malt flour is milled from sprouted, dried barley and is used in small amounts in bread baking to feed yeast, improve browning, and add a mild sweetness and malty flavor. It is rarely the sole flour in a recipe, more often blended into wheat-based bread or bagel doughs at a small percentage, though it can also flavor malted milkshakes or porridges. Its flavor is nutty and lightly sweet, distinct from plain unmalted barley flour, and its dark color deepens the crust color of any bread it is added to.
Buy it from a baking supply store or the specialty flour section, and store it in a sealed container in a cool, dry place, or the freezer for longer shelf life, since malted flours can pick up moisture and lose potency over time. At 361 calories per 100 grams, it is notably dense in minerals for a flour, with 26% of the Daily Value for iron, 25% DV for fiber at 7.1 grams, and 23% DV for magnesium, plus 10.3 grams of protein. Because a little goes a long way in a recipe, it is best used as a flavor and nutrient boost stirred into a larger batch of dough rather than as a flour to build a whole loaf from.
Frequently asked questions about barley malt flour
What is barley malt flour used for?
It is typically blended in small amounts into bread or bagel dough to feed yeast, improve browning, and add a malty flavor, rather than used as the main flour.
Is barley malt flour a good source of fiber?
Yes, a 100 gram serving provides 7.1 grams of fiber, about 25% of the Daily Value.
How should barley malt flour be stored?
Keep it in a sealed container in a cool, dry place, or the freezer, since malted flours can absorb moisture over time.