I googled this but to no avail.
When homebrewing (beer), sometimes you have to soak grains in hot water to get the sugars/starches out. The grains are removed and the sugars/starched are later fermented. Normally the grains are discarded, but since I hate thorowing anything away, I decided to see if I could use them. I found them a acceptable replacement/additive for rice, especially when flavors are used (i.e. spanish rice, or chinese _____ fried rice). What I would like to know is what is left, nutritionally speaking. How many carbs, sugars, fiber, other?