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Beer, non-alcoholic

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 94 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Kilojoules 103 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 24 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
Saturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C12:0 0 g 20 Estimated value.
C14:0 0 g 20 Estimated value.
C16:0 0 g 20 Estimated value.
C18:0 0 g 20 Estimated value.
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:1 sum 0 g 20 Estimated value.
C18:1 sum 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:2n-6 0 g 20 Estimated value.
C18:3n-3 0 g 20 Estimated value.
C20:3n-3 0 g 20 Estimated value.
C20:3n-6 0 g 20 Estimated value.
C20:4n-3 0 g 20 Estimated value.
C20:4n-6 0 g 20 Estimated value.
C20:5n-3 (EPA) 0 g 20 Estimated value.
C22:5n-3 (DPA) 0 g 20 Estimated value.
C22:6n-3 (DHA) 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-3 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-6 0 g 20 Estimated value.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.5 g 104b Data from the industry to the Food Composition Table 2011, analysed value.
Mono+Di saccharides 2.5 g 104b Data from the industry to the Food Composition Table 2011, analysed value.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 20 Estimated value.
Protein 0.4 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0.4 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 20 Estimated value.
Thiamin 0 mg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.02 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.03 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 5 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 0 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Sodium 2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 30 mg 20 Estimated value.
Magnesium 7 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0 mg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 0 µg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Copper 0 mg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 19 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0295 Alcoholic beverage analog (US CFR)
A0847 Beer or other malt beverage (EUROFIR)
B1230 Barley
C0102 Germinated or sprouted seed
E0123 Liquid, low viscosity, with no visible particles
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0227 Flavoring, spice or herb added
H0246 Carbonated by fermentation
H0256 Carbohydrate fermented
H0286 Alcohol fully removed
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups