Wine, white, half sweet/sweet, including sparkling
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 88 | g | 20 | Estimated value. |
Kilojoules | 299 | 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 | 72 | 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 | 3.4 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Mono+Di saccharides | 3.4 | g | 104d | Data from the industry to the Food Composition Table 2011, calculated mean value of several products. |
Sugar, added | 3.1 | g | 20 | Estimated value. |
Dietary fibre | 0 | g | 20 | Estimated value. |
Protein | 0.2 | 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 | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 8.2 | 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 | 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 | 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 | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 0 | alfa-TE | 400a | Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se |
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 | 50 | Estimated as a naturally occurring zero value, not analysed. |
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 | 14 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.6 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 13 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 110 | 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 | 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. |
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 | 0.05 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 13 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 1.5 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
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 |
Z0112 | Food industry prepared |
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
www.matvaretabellen.no
