United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  14003, Alcoholic beverage, beer, regular, all a 
Food Group: Beverages
Carbohydrate Factor: 4.12   Fat Factor:8.37   Protein Factor: 3.87   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
fl oz 29.7 g

can 356 g
Proximates Water g 91.96 -- -- 27.31 327.38
Proximates Energy kcal 43 -- -- 13 153
Proximates Energy kJ 181 -- -- 54 644
Proximates Protein 1 g 0.46 588 0.007 0.14 1.64
Proximates Total lipid (fat) 2 g 0.00 3 0.000 0.00 0.00
Proximates Ash 1 g 0.16 588 0.002 0.05 0.57
Proximates Carbohydrate, by difference g 3.55 -- -- 1.05 12.64
Proximates Fiber, total dietary 2 g 0.0 1 -- 0.0 0.0
Proximates Sugars, total 2 g 0.00 3 0.000 0.00 0.00
Proximates Sucrose 2 g 0.00 3 0.000 0.00 0.00
Proximates Glucose (dextrose) 2 g 0.00 3 0.000 0.00 0.00
Proximates Fructose 2 g 0.00 3 0.000 0.00 0.00
Proximates Lactose 2 g 0.00 3 0.000 0.00 0.00
Proximates Maltose 2 g 0.00 3 0.000 0.00 0.00
Proximates Galactose 2 g 0.00 3 0.000 0.00 0.00
Proximates Starch 2 g 0.00 3 0.000 0.00 0.00
Minerals Calcium, Ca 2 mg 4 3 0.000 1 14
Minerals Iron, Fe 2 mg 0.02 3 0.004 0.01 0.07
Minerals Magnesium, Mg 2 mg 6 3 0.000 2 21
Minerals Phosphorus, P 2 mg 14 3 2.000 4 50
Minerals Potassium, K 2 mg 27 3 2.000 8 96
Minerals Sodium, Na 2 mg 4 3 0.000 1 14
Minerals Zinc, Zn 2 mg 0.01 3 0.001 0.00 0.04
Minerals Copper, Cu 2 mg 0.005 3 0.001 0.001 0.018
Minerals Manganese, Mn 2 mg 0.008 3 0.001 0.002 0.028
Minerals Selenium, Se 2 µg 0.6 3 0.044 0.2 2.1
Minerals Fluoride, F 2 µg 44.2 102 2.500 13.1 157.4
Vitamins Vitamin C, total ascorbic acid 2 mg 0.0 1 -- 0.0 0.0
Vitamins Thiamin 2 mg 0.005 3 0.000 0.001 0.018
Vitamins Riboflavin 2 mg 0.025 3 0.001 0.007 0.089
Vitamins Niacin 2 mg 0.513 3 0.021 0.152 1.826
Vitamins Pantothenic acid 2 mg 0.041 3 0.011 0.012 0.146
Vitamins Vitamin B-6 2 mg 0.046 3 0.004 0.014 0.164
Vitamins Folate, total 2 µg 6 3 0.000 2 21
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 6 3 0.000 2 21
Vitamins Folate, DFE µg 6 -- -- 2 21
Vitamins Choline, total mg 10.1 -- -- 3.0 36.0
Vitamins Vitamin B-12 µg 0.02 33 0.001 0.01 0.07
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 0 -- -- 0 0
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 0 -- -- 0 0
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) 3 mg 0.00 5 0.000 0.00 0.00
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Tocopherol, beta 3 mg 0.00 5 0.000 0.00 0.00
Vitamins Tocopherol, gamma 3 mg 0.00 5 0.000 0.00 0.00
Vitamins Tocopherol, delta 3 mg 0.00 5 0.000 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) 2 µg 0.0 1 -- 0.0 0.0
Lipids Fatty acids, total saturated g 0.000 -- -- 0.000 0.000
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.000 -- -- 0.000 0.000
Lipids 18:0 g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total monounsaturated g 0.000 -- -- 0.000 0.000
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.000 -- -- 0.000 0.000
Lipids 18:2 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:3 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan 2 g 0.000 -- -- 0.000 0.000
Amino Acids Threonine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Isoleucine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Leucine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Lysine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Methionine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Cystine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Phenylalanine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Tyrosine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Valine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Arginine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Histidine 2 g 0.000 -- -- 0.000 0.000
Amino Acids Alanine 2 g 0.012 -- -- 0.004 0.043
Amino Acids Aspartic acid 2 g 0.016 -- -- 0.005 0.057
Amino Acids Glutamic acid 2 g 0.047 -- -- 0.014 0.167
Amino Acids Glycine 2 g 0.013 -- -- 0.004 0.046
Amino Acids Proline 2 g 0.035 -- -- 0.010 0.125
Amino Acids Serine 2 g 0.000 -- -- 0.000 0.000
Other Alcohol, ethyl 1 g 3.9 588 0.032 1.2 13.9
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 4, 5, 6, 7, 8 mg 0.4 15 0.06 0.1 1.4
Flavan-3-ols (-)-Epigallocatechin 4, 6 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 4, 5, 6, 7, 8 mg 0.1 14 0.02 0.0 0.3
Flavan-3-ols (-)-Epicatechin 3-gallate 4, 6 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 4, 6 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 4, 6 mg 0.1 4 0.03 0.0 0.3
Flavanones Hesperetin mg 0.0 1 -- 0.0 0.0
Flavanones Naringenin mg 0.0 1 -- 0.0 0.0
Flavones Apigenin 9 mg 0.0 1 -- 0.0 0.0
Flavones Luteolin 9 mg 0.0 1 -- 0.0 0.0
Flavonols Kaempferol 9 mg 0.8 2 -- 0.2 2.9
Flavonols Myricetin 9 mg 0.0 2 -- 0.0 0.1
Flavonols Quercetin 5, 8, 9 mg 0.0 11 0.01 0.0 0.1
Isoflavones Daidzein 15 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 15 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 15 mg 0.00 1 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 10, 11, 12, 13, 14 mg 0.8 8 0.42 0.2 2.9
Proanthocyanidin Proanthocyanidin trimers 10, 11, 12, 14 mg 0.2 7 0.07 0.0 0.6
Proanthocyanidin Proanthocyanidin 4-6mers 11, 12 mg 0.3 3 0.1 0.1 1.2
Proanthocyanidin Proanthocyanidin 7-10mers 11, 12 mg 0.0 3 0 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 11, 12 mg 0.0 3 0 0.0 0.0

Sources of Data

1Alcohol and Tobacco Tax and Trade Bureau Wine and malt beverage data from TTB , 2004  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 7b , 2002  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA NDL Report Vitamin E 1997 , 1997  Beltsville MD  
4Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk. , 2000 J. Agric. Food Chem. 48   pp.1752-1757
5Cortacero-RamRrez, S., Segura-Carretero, A., Cruces-Blanco, C., Romer-Romero, M. L., and Fern<ndez-GutiJrrez, A.  Simultaneous determinationof multiple constituents in real beer samples of different origins by capillary zone electrophoresis. , 2004 Anal. Bioannl. Chem. 380   pp.831-837
6de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
7McMurrough, I. and Madigan, D. Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley. , 1996 J. Agric. Food Chem. 44 7   pp.1731-1735
8Rehov�, L., �kerikov�, V., and Jandera, P.  Optimisation of gradient HPLC analysis of phenolic compounds and flavonoids in beer using a CoulArray detector. , 2004 J. Sep. Sci. 27   pp.1345-1359
9Hertog, M. G. L., Hollman, P. C. H., and van de Putte, B.  Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. , 1993 J. Agric. Food Chem. 41   pp.1242-1246
10de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
11Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
12Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
13Madigan D. and McMurrough I. Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection , 1994 Analyst 194   pp.863-868
14McMurrough, I. and Madigan, D. Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley , 1996 J. Agric. Food Chem. 44   pp.1731-1735
15Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298

Footnotes
a  Proximates include ales, lagers, porters, premium beers and stouts. Other nutrients based on lager samples.