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Liqueurs, low-medium strength

Liqueurs are sweetened alcoholic drinks, often flavoured with fruit, coffee or mint. The figures here describe low- to medium-strength liqueurs, including cherry brandy, Tia Maria and crème de menthe. They mainly provide carbohydrate and alcohol, with little protein and no fat. Per 100ml, they contain 33g of sugars, 20g of alcohol and 1099 kJ of energy.

Both sugar and alcohol contribute to the energy content, which is relevant for people monitoring their sugar or energy intake. The low- to medium-strength description refers to alcohol strength, not to sugar or energy content. Alcohol can impair judgement and coordination. Full nutritional figures are provided in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

262 kcal

Energía

1099 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

33g

of which sugars

33g

Fibra

0g

Proteína

Trace

Sal

0.03g

Alcohol

20g

Agua

47g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamina B12

Trace

Ácido fólico

Trace

Calcio

5mg

Hierro

0.1mg

Magnesio

2mg

Phosphorus

7mg

Potasio

34mg

Sodio

12mg

Zinc

Trace

Cobre

0.02mg

Other types of liqueurs

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Liqueurs, high strength

314 kcal

Trace

0g

0g

Liqueurs, cream

305 kcal

3g

13g

0g

About these figures

Values are per 100ml of the food as described (20-28% ABV. 10 samples including cherry brandy, Tia Maria and Creme de Menthe). "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