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Sterkvin, søt, portvin, 20 vol-% alkohol

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 72 g 469 Danmarks Fødevareforskning. Fødevaredatabanken, version 7.01. Nettversjon, http://www.foodcomp.dk/v7/fvdb_default.asp
Kilojoule 629 kJ 60a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 151 kcal 60b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 0 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-flerumettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kolesterol 0 mg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Karbohydrat 9,6 g 63 Beregnet ut fra summering av mono/disakkarider og stivelse
Stivelse 0 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 9,6 g 73d Produktinformasjon, gjennomsnitt fra flere produkter, levert av industri 2009/2010.
Sukker, tilsatt 9,6 g 73d Produktinformasjon, gjennomsnitt fra flere produkter, levert av industri 2009/2010.
Kostfiber 0 g 50 Vurdert verdi.
Protein 0,1 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alkohol 16 g 68 Beregnet ut fra spesifikk omregningsfaktor for alkohol. Se menypunktet ”Om tabellverdiene”.
Vitamin A 0 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 0 µg 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0 alfa-TE 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Tiamin 0 mg 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,01 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0,1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,01 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 0 µg 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 0 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 4 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 0,4 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 4 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 97 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 11 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 0,2 mg 469 Danmarks Fødevareforskning. Fødevaredatabanken, version 7.01. Nettversjon, http://www.foodcomp.dk/v7/fvdb_default.asp
Selen 0 µg 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kopper 0,1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 12 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0224 Heavy wine, 14-24% alcohol (US CFR)
A0849 Wine, fortified wine or wine-like beverage (EUROFIR)
B1329 Grape
C0140 Fruit, peel present, core, pit or seed present
E0123 Liquid, low viscosity, with no visible particles
F0003 Not heat-treated
G0003 Cooking method not applicable
H0136 Sugar or sugar syrup added
H0151 Spice or herb added
H0232 Alcohol fermented
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared
Z0170 Alcohol content > 9%

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