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Ale, strong ale/barley wine

Strong ale, including barley wine, is an alcoholic beer. These figures describe a mixed sample from different brewers. Its main sources of energy are alcohol and carbohydrate. Per 100ml, it provides 275 kJ of energy, 6.1g of carbohydrate, all of which is sugar, and 5.7g of alcohol. It also contains 0.7g of protein.

Alcohol contributes to total energy intake and can affect judgement and coordination. The sugar content is also relevant for people monitoring their sugar or carbohydrate intake. Fat and saturated fat are present only in trace amounts. The composition may vary between brewers. Full nutritional figures are shown in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

66 kcal

Energía

275 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

6.1g

of which sugars

6.1g

Proteína

0.7g

Sal

0.04g

Alcohol

5.7g

Agua

86g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamina D

0µg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.06mg

Niacin (B3)

0.8mg

Vitamin B6

0.04mg

Vitamina B12

Trace

Ácido fólico

9µg

Calcio

14mg

Hierro

0mg

Magnesio

20mg

Phosphorus

40mg

Potasio

110mg

Sodio

15mg

Zinc

Trace

Cobre

0.08mg

Selenio

Trace

Other types of ale

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Ale, pale, bottled

28 kcal

0.3g

Trace

–

About these figures

Values are per 100ml of the food as described (Mixed sample from different brewers). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978. Values reviewed for Miscellaneous Foods Supplement, 1994. Additional data from 50-1103.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente