Beer, non-alcoholic

Energy in 100 g

103 kJ (24 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 94 g
Carbohydrate: 5 g
Alcohol: 0.4 g
Protein: 0.4 g
Energy content
Carbohydrate: 82 E%
Alcohol: 11 E%
Protein: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 103 kJ (24 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat104a0 g0%
CarbohydrateMI01815 g82%
Dietary fibre500 g0%
Protein104a0.4 g6%
Alcohol3130.4 g11%
WaterMI014294 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3312.5 g
Sugar, totalMI_SUGAR_NO2.5 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450b0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E200 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450b0 mg0 %
Vitamin B2 (riboflavin)450a0.02 mg1 %
Vitamin B3 (niacin)450a0.6 mg
Vitamin B6 (pyridoxine)450a0.03 mg1 %
Vitamin B9 (folate)450a5 µg1 %
Vitamin B12 (cobalamin)450b0 µg0 %
Vitamin C (askorbic acid)450a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a3 mg0 %
Potassium (K)2030 mg0 %
Sodium (Na)450a2 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a19 mg2 %
Magnesium (Mg)450a7 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3130 mg0 %
Copper (Cu)450b0 mg0 %
Zinc (Zn)450b0 mg0 %
Selenium (Se)450b0 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
A0295Alcoholic beverage analog (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
H0286Alcohol fully removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
104a
Data from the industry to the Food Composition Table 2011, unspecified.
313
Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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.
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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