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Doble Malta
Doble Malta by VOLL-DAMM provides 24 kcal per 100 ml, with 0.5 g of sugars and 0.6 g of protein. That is 64% less sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Beers category and comes in a 660 ml pack. Contains: gluten.
Nutrient levels per 100 ml
Levels use UK front-of-pack reference thresholds for drinks.
Nutrition facts
| Nutrient | Per 100 ml | Category avg |
|---|---|---|
| Calories | 24 kcal | 44 −45% |
| Total fat | 0 g | 0.4 −100% |
| Saturated fat | 0 g | 0.2 −100% |
| Carbohydrates | 5.5 g | 5 +9% |
| Total sugars | 0.5 g | 1.4 −64% |
| Added sugars | 0 g | 1.9 −100% |
| Dietary fiber | 0.1 g | 0.5 −79% |
| Protein | 0.6 g | 0.6 |
| Salt | 0 g | 0.1 −100% |
*% Daily Value for 100 ml, based on a 2,000-calorie diet (FDA reference values). Category average across 2177 Beers products on Foodmetria.
Compared with other beers
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Agua, Malta de cebada (18%), Arroz, Maíz, Lúpulo
- Allergens
- Gluten
Product details
- Quantity
- 660 ml
- Labels & certifications
- Green Dot
- Sold in
- Spain
- Barcode
- 8410793031969
Prices reported by shoppers
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Frequently asked questions
How many calories are in Doble Malta?
Doble Malta contains 24 kcal per 100 ml.
How much sugar is in Doble Malta?
Doble Malta has 0.5 g of sugars per 100 ml, which is considered low by UK front-of-pack guidelines.
Is Doble Malta healthy?
It is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Doble Malta vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Doble Malta contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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