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Beer, 5,7 vol-% alcohol, Gulløl

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 MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 246 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 59 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 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
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 6.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 3.1 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 0.5 g 313 Bryggeriindustriens forskningslaboratorium. Nutrient analysis. Internal notes, 1994.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 4.6 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 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 mg-ATE 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Thiamin 0.01 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Riboflavin 0.02 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Niacin 0.6 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Vitamin B6 0.05 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Folate 3 µg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Vitamin B12 0 µg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Vitamin C 0 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Calcium 5 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Iron 0 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Sodium 4 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Potassium 42 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Magnesium 8 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Zinc 0 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Selenium 0 µg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Copper 0.01 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Phosphorus 22 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0195 MALT BEVERAGE (US CFR)
A0847 BEER OR BEER-LIKE 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
H0151 SPICE OR HERB ADDED
H0232 ALCOHOL FERMENTED
H0246 CARBONATED BY FERMENTATION
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0194 CAN, BOTTLE OR JAR
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED
Z0166 ALCOHOL CONTENT > 5%

Foods in Beer, wine, spirit etc

Food Groups