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Spirits, 40 vol-% alcohol

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 64 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1012 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 244 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0 g 50 Estimated as a naturally occurring zero value, not analysed.
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 2.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 2.1 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 2.1 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 0 g 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.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 33.7 g 84 Calculated from a specific conversion factor for alcohol http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_table_values
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
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 mg-ATE 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.
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 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.
Niacin 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.
Vitamin B6 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.
Folate 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 B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 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.
Calcium 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.
Iron 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.
Sodium 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.
Potassium 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.
Magnesium 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.
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 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.
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0200 DISTINCTIVE DISTILLED SPIRITS (US CFR)
A0850 LIQUEUR OR SPIRITS (EUROFIR)
B1347 PLANT USED AS FOOD SOURCE
C0174 PART OF PLANT
E0123 LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0232 ALCOHOL FERMENTED
H0270 DISTILLED
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

Foods in Beer, wine, spirit etc

Food Groups