Beer, malt, dark, bock beer 6,5 vol-% alcohol

Energy in 100 g

265 kJ (63 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 88 g
Carbohydrate: 6 g
Alcohol: 5.2 g
Protein: 0.7 g
Energy content
Alcohol: 57 E%
Carbohydrate: 39 E%
Protein: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 265 kJ (63 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat104a0 g0%
CarbohydrateMI01816 g38%
Dietary fibre500 g0%
Protein104a0.7 g4%
Alcohol845.2 g56%
WaterMI014288 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3313 g
Sugar, totalMI_SUGAR_NO3 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene420a0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E420a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)420a0.01 mg0 %
Vitamin B2 (riboflavin)420a0.02 mg1 %
Vitamin B3 (niacin)420a0.6 mg
Vitamin B6 (pyridoxine)420a0.05 mg2 %
Vitamin B9 (folate)420a3 µg0 %
Vitamin B12 (cobalamin)420a0 µg0 %
Vitamin C (askorbic acid)420a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)420a5 mg0 %
Potassium (K)420a42 mg1 %
Sodium (Na)420a4 mg
Salt (NaCl)MI01200 g
Phosphorus (P)420a22 mg3 %
Magnesium (Mg)420a8 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)420a0 mg0 %
Copper (Cu)420a0.01 mg1 %
Zinc (Zn)420a0 mg0 %
Selenium (Se)420a0 µg0 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0195Malt beverage (US CFR)
A0847Beer or beer-like beverage (EUROFIR)
B1230Barley
C0102Germinated or sprouted seed
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0227Flavoring, spice or herb added
H0246Carbonated by fermentation
H0256Carbohydrate fermented
J0104Preserved by fermentation
K0003No packing medium used
M0194Can, bottle or jar
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared
Z0166Alcohol content > 5%

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
84
Calculated from a specific conversion factor for alcohol
104a
Data from the industry to the Food Composition Table 2011, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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