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Per 100g
Nutrition data source: USDA FoodData Central
Light malt extract provides a quick source of energy from easily digestible maltose sugar. It contains trace amounts of B vitamins (like niacin and riboflavin) and minerals such as magnesium and potassium derived from barley. While it offers some micronutrients, it is primarily a concentrated sugar source, so moderation is key.
Per 100g, light malt extract contains approximately 310 calories, 4.69g of protein, 77.5g of carbohydrates (mostly sugars), and 0.1g of fat. It is a calorie-dense ingredient primarily composed of sugars, providing quick energy.
No, light malt extract is not particularly good for weight loss. It is high in calories and carbohydrates, primarily sugars, which can contribute to a calorie surplus if consumed in large amounts. While it can replace refined sugar, it still needs to be used in moderation within a calorie-controlled diet.
No, light malt extract is typically not gluten-free. It is derived from barley, which is a gluten-containing grain. Individuals with celiac disease or gluten sensitivity should avoid it unless specifically labeled as gluten-free, indicating processing to remove gluten.
Diabetics should consume light malt extract with caution and in very limited quantities. It is a concentrated source of maltose, a sugar that can rapidly raise blood glucose levels. It's best to consult a healthcare professional or dietitian for personalized dietary advice.
Yes, light malt extract is generally considered vegan. It is derived solely from barley (a grain) and water, without the use of any animal products in its production process.
light malt extract is a versatile ingredient found in cuisines around the world. With 310 calories per 100g and 4.69 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the sweetener category with complete nutrition information.
View all sweetener →Discover 1 recipes featuring light malt extract with step-by-step instructions.
Browse recipes →Light malt extract has a distinct sweet, malty, and slightly nutty flavor. It's commonly used as a natural sweetener in baking, brewing (especially beer), and in malted milk drinks. It also aids in the browning process (Maillard reaction) in baked goods, contributing to crust color and flavor.
Yes, light malt extract can be used as a substitute for refined sugar, offering a unique malty flavor profile. However, it is typically less sweet than granulated sugar, so you might need to use more, and its liquid consistency should be accounted for in recipes.
Light malt extract should be stored in a cool, dry place, away from direct sunlight and heat. Once opened, it's best to keep it in an airtight container to prevent moisture absorption and maintain its quality. Refrigeration is not typically required but can extend shelf life.
The primary difference lies in the type of malted barley used and the roasting process. Light malt extract is made from lightly kilned barley, resulting in a paler color and a milder, sweeter malty flavor. Dark malt extract uses more roasted or specialty malts, giving it a darker color and a richer, more robust, sometimes caramel or coffee-like flavor.