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Beer, malt, 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 89 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Kilojoules 161 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 38 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 9.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.4 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Mono+Di saccharides 5.7 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Sugar, added 0 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
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 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
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 20 Estimated value.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 50 Estimated as a naturally occurring zero value, not analysed.
Thiamin 0.04 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Riboflavin 0.03 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Niacin 0.4 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Vitamin B6 0.02 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Folate 5 µg 30 Calculated value from a similar food item.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 20 Estimated value.
Calcium 3 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Iron 0 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Sodium 2 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Potassium 40 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Magnesium 8 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Zinc 0 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Selenium 0 µg 20 Estimated value.
Copper 0.01 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Phosphorus 20 mg 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
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)
A0843 Soft drink (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
H0109 Artificially carbonated
H0151 Spice or herb added
J0001 Preservation method not known
K0003 No packing medium used
M0210 Glass container, metal lid
M0214 Bottle
M0278 Glass container, coloured
N0040 Glass
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Food Groups