While red wine is often touted as the heart-healthy libation, more evidence is showing beer has a great deal of nutrition and health-promoting qualities as well, according to an article published in the Winter 2011 issue of the American Dietetic Association’s member publication, ADA Times.
Red wine enjoys a reputation for sophistication and health benefits, but as interest in artisan brewing gains momentum and emerging research reveals unique nutrition properties, beer is finding redemption not only as a classy libation with deep roots in many cultures, but as a beverage with benefits.
Moderate consumption of any alcoholic beverage, including beer, has been shown to increase HDL cholesterol, lower LDL cholesterol and reduce the risk of blood clotting. Moderate alcohol consumption has also been associated with a lower incidence of gallstones, decreased risk of type 2 diabetes and improved cognitive function in older adults.
Beer specifically has been associated with additional health outcomes, including lowering the risk of kidney stones in men compared to other alcoholic beverages, possibly due to its high water content and diuretic effect. Compounds in hops may also slow the release of calcium from bone that is implicated in kidney stones. Additionally, beer drinkers seem to have a more protective effect towards greater bone mineral density due to the high content of silicone in beer.
Like wine, beer is fat free. Carbohydrates, which make up about one-third of the calories in beer, mostly come from partially broken down starch. Protein, which is nearly non-existent in wine, is present in small amounts in beer — about 4 percent of the total calories.
Most beers are between 3 percent and 6 percent alcohol by volume. Wines are between 12 percent and 14 percent ABV. Because the average beer has a lower ABV and more than two and half times as much water, it contributes to fluid intake more so than wine.
Although the USDA Nutrient Database lists beer’s fiber content as zero grams recent studies have shown lager contains up to 2 grams of soluble fiber per liter, while dark beers can contain up to 3.5 grams.
Although wine and beer are neck-and-neck when it comes to mineral composition, each providing some potassium, magnesium, phosphorus and fluoride (the latter presumably contributed through the water source), beer is the winner when it comes to selenium and silicon.
While the analyses refers to an average"regular beer" there is abotu a hundred categories of beer. The brewing process, ingredients and amounts used can influence the nutritional content of each style.
Below is a chart comparing Beer vs Wine: