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Lager, alcohol-free

Alcohol-free lager is a beer made to contain little or no alcohol. The figures here describe sampled alcohol-free lagers. It consists mainly of water, with carbohydrate and a small amount of protein. Per 100ml, it provides 31 kJ of energy, 1.5g of carbohydrate, including 1.2g of sugars, and 0.4g of protein.

Carbohydrate provides energy for the body, and the sugar content may be relevant for people monitoring their sugar intake. Fat and saturated fat are recorded as trace amounts, and the salt content is low. Alcohol is also recorded as a trace amount rather than absent. Full nutrient figures are shown in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

7 kcal

Energía

31 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

1.5g

of which sugars

1.2g

Fibra

Trace

Proteína

0.4g

Sal

0.01g

Alcohol

Trace

Agua

96g

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)

0.02mg

Niacin (B3)

0.6mg

Vitamin B6

0.03mg

Vitamina B12

Trace

Ácido fólico

5µg

Calcio

3mg

Hierro

Trace

Magnesio

7mg

Phosphorus

19mg

Potasio

44mg

Sodio

2mg

Zinc

Trace

Cobre

Trace

Selenio

Trace

Other types of lager

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Lager, low alcohol

16 kcal

0.3g

Trace

Trace

Lager, extra strong

60 kcal

0.3g

Trace

Trace

Lager, premium

29 kcal

0.3g

Trace

Trace

Lager, standard

24 kcal

0.3g

Trace

Trace

About these figures

Values are per 100ml of the food as described (10 samples, including Kaliber, Beck's Blue, Equator, Bitburger Drive, Cobra Zero and Holsten Pils Alcohol Free). "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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente