About this product
Cracked whole barley. Our lowest-GI product, ideal for slow-cooked khichris, soups, and gentle one-pot meals.
The lowest GI on our shelf. Built for everyday Indian cooking, lab-tested for low glycaemic impact, and made transparently — every claim on the pack is a number we can show you.
Nutrition per 100g
What's inside
Every ingredient on this pack is on the label, in the order it appears by weight. Nothing else.
How it's made
Sourcing
Hulled whole barley from single-source Punjab farms. Only the bran-intact grain is used.
Cracking
Coarse cracked, ideal for slow-cooked one-pot meals like khichri and barley soup.
Bran retention
Cracking process designed to preserve the soluble fibre layer that gives jau its low-GI character.
Lab testing
Tested for GI, beta-glucan content, fibre, and microbiological safety.
Why this product
GI 36, our lowest.
Across the entire Sugarlite range, jau dalia tests at the lowest glycaemic index. The grain of choice when you need the lowest GI on the shelf.
Slow comfort.
Jau dalia takes longer to cook than wheat dalia, and that is the point. Slower cooking, slower digestion, steadier sugar.
Highest fibre.
Beta-glucan plus retained bran put jau dalia at 14g of fibre per 100g — comparable to a bowl of oatmeal, in a fully Indian format.
Frequently asked
Is jau dalia worth the longer cook time?
+If steady sugar control is your priority, yes. The slower cooking is part of why jau is the best low-GI grain in your kitchen.
Can this be eaten daily?
+Yes. Jau dalia is gentle on the gut and well-tolerated for daily eating. Many of our customers eat it every breakfast.
What does it taste like?
+Slightly nutty, mildly chewy when cooked al dente, soft and porridge-like when cooked longer. Pairs well with both savoury tadka and sweet milk preparations.
Is it gluten-free?
+No. Barley contains gluten. For gluten-free dalia options, contact us for upcoming millet-based products.
The numbers are public.
Glycaemic Index Test Report
FSSAI-certified independent laboratory
Apr 2025View report →Beta-Glucan Content Analysis
FSSAI-certified independent laboratory
Apr 2025View report →Nutritional Analysis
FSSAI-certified independent laboratory
Apr 2025View report →