Syrups, malt

Malt syrup scores 8 of 100, placing it 37th of 60 in the Sweets category, in the Low band. Made by concentrating sprouted barley extract, it carries a notable 17% DV magnesium and 12% DV protein per 100 g, remnants of the grain it's brewed from that most sweeteners lack entirely.

Bakers and brewers use it to add malty depth to bread, cookies and homebrewed beer, usually a spoonful at a time rather than by the cupful. A 100 g portion delivers 71.3 g of sugars, so it behaves like any other syrup at the table despite its grain origin. Candies, caramels score higher in the Sweets category for those tracking density.