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Wine, fortified, sweet, 17 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 75 g 526 Converted value from reference 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 578 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 138 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 9.8 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 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+Di saccharides 9.8 g 73d Product information, weighted by several products, provided by the industry 2009/2010.
Sugar, added 7 g 50 Estimated value.
Dietary fibre 0 g 50 Estimated value.
Protein 0.3 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alcohol 14 g 68 Calculated from specific conversion factor for alcohol. Check the menu item. ”About the tables values”.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 526 Converted value from reference 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 10 Estimated as a naturally occurring zero value, not analysed.
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.
Thiamin 0 mg 526 Converted value from reference 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.
Folate 0 µg 526 Converted value from reference 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 50 Estimated value.
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.
Calcium 7 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 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.
Sodium 13 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 110 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.
Zinc 0 mg 51 Value imputed from similar food item.
Selenium 0 µg 526 Converted value from reference 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Copper 0.11 mg 526 Converted value from reference 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 10 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0224 Heavy wine, 14-24% alcohol (US CFR)
A0849 Wine, fortified wine or wine-like beverage (EUROFIR)
B1347 Plant used as food source
C0001 Part of plant or animal not known
E0123 Liquid, low viscosity, with no visible particles
F0003 Not heat-treated
G0003 Cooking method not applicable
H0158 Sucrose added
H0232 Alcohol fermented
J0003 No preservation method used
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Beer, wine, spirit etc

Food Groups