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Wine, white, dry, 12 vol-% alcohol

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 89 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 287 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 69 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Saturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C12:0 0 g 20 Estimated value.
C14:0 0 g 20 Estimated value.
C16:0 0 g 20 Estimated value.
C18:0 0 g 20 Estimated value.
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:1 sum 0 g 20 Estimated value.
C18:1 sum 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:2n-6 0 g 20 Estimated value.
C18:3n-3 0 g 20 Estimated value.
C20:3n-3 0 g 20 Estimated value.
C20:3n-6 0 g 20 Estimated value.
C20:4n-3 0 g 20 Estimated value.
C20:4n-6 0 g 20 Estimated value.
C20:5n-3 (EPA) 0 g 20 Estimated value.
C22:5n-3 (DPA) 0 g 20 Estimated value.
C22:6n-3 (DHA) 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-3 0 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-6 0 g 20 Estimated value.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 0.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Mono+Di saccharides 0.6 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 0.1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 9.5 g 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 20 Estimated value.
Thiamin 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Riboflavin 0.01 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.1 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.02 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folate 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin B12 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin C 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 9 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.5 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 4 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 61 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 8 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Selenium 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Copper 0.01 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 6 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 1.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0299 Light wine, 7-14% 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
H0232 Alcohol fermented
J0104 Preserved by fermentation
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups