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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Barley malt syrup is a less refined sweetener that contains trace minerals like magnesium and iron, along with B vitamins and antioxidants. While it is still a sugar, it provides a slower release of energy compared to white sugar because it is primarily composed of maltose, which is digested more slowly.
Per 100g, barley malt syrup contains approximately 318 calories and 71.3g of carbohydrates. Notably, it also contains about 6.2g of protein, which is higher than most other liquid sweeteners like honey or maple syrup.
No, barley malt syrup is not gluten-free. Because it is derived directly from barley, which is a gluten-containing grain, it is unsafe for individuals with celiac disease or gluten sensitivities.
Yes, barley malt syrup is vegan. It is produced by sprouting barley grains, heating them to release enzymes, and then reducing the liquid into a thick syrup, involving no animal products or by-products.
Yes, it generally has a lower glycemic index than table sugar or corn syrup. This results in a more gradual rise in blood sugar levels, though it should still be consumed in moderation by those monitoring their glucose.
It has a rich, deep, and malty flavor that is significantly less sweet than honey or white sugar. It features toasted, earthy notes similar to molasses but without the sharp bitterness.
It is most commonly used in baking to add color and a malty depth to breads, particularly bagels and pretzels. It also works well as a binder in granola, a sweetener for home-brewed beer, or as a glaze for roasted root vegetables.
barley malt syrup is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 6.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 2 recipes featuring barley malt syrup with step-by-step instructions.
Browse recipes →Brown rice syrup is the best substitute due to its similar consistency and lower sweetness level. If flavor is more important than texture, molasses or dark honey can be used, though you may need to adjust the quantity as they are sweeter.
Store it in a cool, dry pantry in its original airtight container. It does not require refrigeration and typically lasts for about one year; if it becomes too thick to pour, you can place the jar in warm water to soften it.
No, they are different. Molasses is a byproduct of the sugar cane refining process, whereas barley malt syrup is made from fermented sprouted grain. Barley malt syrup is thicker, less sweet, and has a distinct cereal-like flavor compared to the intense, slightly bitter taste of molasses.