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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 162 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 38 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 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 MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.4 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 5.7 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 0.4 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
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 20 Estimated value.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 mg-ATE 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

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