Wine, white, half sweet/sweet, including sparkling

Energy in 100 g

298 kJ (72 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 88 g
Alcohol: 8.2 g
Carbohydrate: 3.4 g
Protein: 0.2 g
Energy content
Alcohol: 80 E%
Carbohydrate: 19 E%
Protein: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 298 kJ (72 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat500 g0%
CarbohydrateMI01813.4 g19%
Dietary fibre500 g0%
Protein450a0.2 g1%
Alcohol848.2 g79%
WaterMI014288 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO3.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450b0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E400a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450b0 mg0 %
Vitamin B2 (riboflavin)450a0.01 mg0 %
Vitamin B3 (niacin)450a0.1 mg
Vitamin B6 (pyridoxine)450a0.01 mg0 %
Vitamin B9 (folate)450b0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a14 mg1 %
Potassium (K)450a110 mg3 %
Sodium (Na)450a13 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a13 mg2 %
Magnesium (Mg)450a11 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.6 mg5 %
Copper (Cu)450a0.05 mg5 %
Zinc (Zn)450b0 mg0 %
Selenium (Se)450b0 µg0 %
Iodine (I)3252 µg1 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0299Light wine, 7-14% alcohol (US CFR)
A0849Wine, fortified wine or wine-like beverage (EUROFIR)
B1329Grape
C0140Fruit, peel present, core, pit or seed present
E0123Liquid, low viscosity, with no visible particles
F0003Not heat-treated
G0003Cooking method not applicable
H0232Alcohol fermented
J0104Preserved by fermentation
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
84
Calculated from a specific conversion factor for alcohol
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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