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Cider, strong

Strong cider is an alcoholic drink made by fermenting apple juice. The form described here is strong cider, including vintage varieties. It mainly provides energy from alcohol and carbohydrate, with the carbohydrate present as sugars. Per 100ml, it contains 285 kJ of energy, 7.3g of carbohydrate, 7.3g of sugars and 5.8g of alcohol.

Both alcohol and sugars contribute to the energy content of cider, which is relevant for people monitoring their energy or sugar intake. Alcohol is not an essential nutrient, and drinking it carries health risks. This cider contains only trace amounts of protein and no fibre. Full nutrient figures are provided in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

68 kcal

Energía

285 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

7.3g

of which sugars

7.3g

Fibra

0g

Proteína

Trace

Sal

0.01g

Alcohol

5.8g

Agua

87g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0mg

Vitamin B6

0.01mg

Vitamina B12

Trace

Calcio

5mg

Hierro

0.3mg

Magnesio

4mg

Phosphorus

9mg

Potasio

97mg

Sodio

2mg

Zinc

Trace

Cobre

0.02mg

Selenio

Trace

Other types of cider

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Cider, dry

36 kcal

Trace

0g

0g

Cider, low alcohol

17 kcal

Trace

0g

0g

Cider, sweet

42 kcal

Trace

0g

0g

About these figures

Values are per 100ml of the food as described (6-8.5% ABV. 3 samples of the same brand, including vintage varieties, Aspall Permier Cru, K Cider, Scrumpy Strong and Diamond White). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

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