Ingredients: Wheat Flour, Barley Flour (40%), Iodised Salt, Filtered Water
(Wheat Flour contains Folate and Thiamin).
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Barley Bread
Nutritional Information
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Servings per package: 8 Serving size:25g
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| Items |
Avg per serving |
Avg qty per 100g |
| Energy |
70 Calories or 300kJ |
270 Calories or 1200kJ |
| Protein |
2.7g |
11g |
| Fat, total |
0.3g |
1.4g |
| -saturated |
<0.1g |
0.3g |
| -trans |
<0.1g |
<0.1g |
| -polyunsaturated |
0.2g |
0.8g |
| -monounsaturated |
<0.1g |
0.3g |
| Cholesterol |
0g |
0g |
| Carbohydrate |
13.6g |
54.5g |
| -sugars |
0.4g |
1.8g |
| Dietary Fibre |
1.0g |
4.2g |
| Sodium |
52.5mg |
210mg |
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The top 4 reasons to enjoy Barley Bread
1. Great Taste
Barley adds a delicious dimension to your baked products. It is often described as slightly "nutty" flavoured.
2. High Fibre
Australians generally consume only half of the recommended dietary fibre per day. By substituting barley for all-purpose flour in everyday recipes, daily intake of fibre can be easily increased. Barley contains both insoluble and soluble fibre. Managing blood glucose levels is very important for people with diabetes. By eating foods that slow the release of glucose into the blood stream people with diabetes can avoid the peaks in blood glucose after meals. A study conducted by Hawrysh et al at the University of Alberta found that individuals with type 2 diabetes' blood glucose levels were improved (less severe peaks) while on a high fibre diet which substituted products made from barley flour for the other usual grain foods.
3. Lower Cholesterol
Barley has the functional components that may reduce fat and cholesterol absorption in the intestine. This can result in lower blood cholesterol, especially LDL (harmful) cholesterol, in people with high cholesterol levels.
4. Variety
Adding barley flour to your diet will diversify the grain choices that you make. Canada's Guide to Healthy Eating suggests 5 to12 servings of grain foods each day. People who have some sensitivity to wheat-based food have told us that they can use barley in place of wheat.
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