酵母，小麦，牛奶，黑麦，大豆，燕麦，大麦，糖，防腐剂，人工色素或香料。

Wheat, Milk, Rye, Soy, Oats, Barley, Sugar, Preservatives, Artificial Color or Flavor.

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但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。

Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.

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益生元菊糖纤维，包括全谷大麦和燕麦片，有助于食物消化。

Prebiotic inulin fibres, including wholegrain barley and oat flakes, to help maintain a healthy digestive tract.

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