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Fortified wines, sweet, port, 20 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 72 g 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Kilojoules 629 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 151 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0 g 450a 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 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 9.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 9.6 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 9.6 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 0.1 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 16 g 84 Calculated from a specific conversion factor for alcohol http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_table_values
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-carotene 0 µg 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.
Vitamin D 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0 mg-ATE 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0 mg 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.
Riboflavin 0.01 mg 450a 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 450a 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 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 0 µg 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.
Vitamin B12 0 µg 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.
Vitamin C 0 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 4 mg 450a 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 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 97 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 11 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.2 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Selenium 0 µg 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.
Copper 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 12 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

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)
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%

Foods in Beer, wine, spirit etc

Food Groups