Salta al contenuto principale

Barley water, diluted

Barley water is a drink made from barley. The diluted form described here is prepared by mixing concentrate with water. It consists mainly of water, with carbohydrate, mostly sugars, providing most of its energy. Per 100g, it contains 77 kJ of energy, 4.7g of carbohydrate, 4.3g of sugars and 0.1g of protein. Fat and fibre are present only in trace amounts.

Carbohydrate provides energy for the body. The sugar content is worth noting for people monitoring their sugar or energy intake, as the amount consumed depends on how much is drunk and how strongly the concentrate is diluted. This drink provides little protein or fibre. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

18 kcal

Energy

77 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

4.7g

of which sugars

4.3g

Fibre

Trace

Proteine

0.1g

Sale

0.01g

Alcol

0g

Acqua

95g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

21µg

Vitamina D

0µg

Vitamina C

2mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0mg

Vitamina B6

0mg

Vitamina B12

0µg

Folato

1µg

Calcio

1mg

Ferro

Trace

Magnesio

0mg

Phosphorus

1mg

Potassio

5mg

Sodio

3mg

Zinco

Trace

Copper

Trace

Selenio

Trace

Iodio

Trace

Other types of barley water

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Barley water, undiluted

90 kcal

0.3g

Trace

Trace

About these figures

Values are per 100g of the food as described (Calculated from 50g concentrate to 200ml water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente