Light beer, with a share of dry ingredients in the original wort of 20%

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value75 kCal1684 kCal4.5%6%2245 g
Proteins0.4 g76 g0.5%0.7%19000 g
Carbohydrates7.6 g219 g3.5%4.7%2882 g
Alcohol (ethyl alcohol)6.2 g~
organic acids0.2 g~
Water85 g2273 g3.7%4.9%2674 g
Ash0.2 g~
Vitamin B1, thiamine0.01 mg1.5 mg0.7%0.9%15000 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%3.7%3600 g
Vitamin PP, NE0.9 mg20 mg4.5%6%2222 g
niacin0.7 mg~
Potassium, K80 mg2500 mg3.2%4.3%3125 g
Calcium, Ca18 mg1000 mg1.8%2.4%5556 g
Magnesium, Mg16 mg400 mg4%5.3%2500 g
Sodium, Na30 mg1300 mg2.3%3.1%4333 g
Phosphorus, P18 mg800 mg2.3%3.1%4444 g
Trace Elements
Iron, Fe0.1 mg18 mg0.6%0.8%18000 g

The energy value is 75 kcal.

Tags: calorie content 75 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Light beer, with a proportion of dry ingredients in the original wort 20%, calories, nutrients, useful properties Light beer, with a proportion of dry ingredients in the original wort 20 %

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.


Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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