Wine light, 4-5% volume

Food number: 936
Food type: Food
Processing method: Industrial
Ingredient class: Wines
Food use class: Wines
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		0%
protein, total		0%
carbohydrate, available		56%
alcohol		42%
fibre, total		0%
organic acids, total		2%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		55%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	254 (61)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	8.3	g	summation from constituent components	value created within host-system
fat, total	0	g	calculated as recipe	value created within host-system
protein, total	< 0.1	g	summation from constituent components	value created within host-system
alcohol	3.7	g	calculated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0.4	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated from related food	value created within host-system
sugars, total	8.3	g	summation from constituent components	value created within host-system
sucrose	7.6	g	calculated as recipe	value created within host-system
lactose	0	g	calculated from related food	value created within host-system
fructose	0.4	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	0.3	g	calculated as recipe	value created within host-system
maltose	0	g	calculated from related food	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated as recipe	value created within host-system
sterols, total	1.4	mg	calculated as recipe	value created within host-system
Minerals
sodium	2.2	mg	calculated as recipe	value created within host-system
salt	5.6	mg	calculated as recipe	value created within host-system
potassium	40.7	mg	calculated as recipe	value created within host-system
magnesium	4.1	mg	calculated as recipe	value created within host-system
calcium	10.8	mg	calculated as recipe	value created within host-system
phosphorus	4.1	mg	calculated as recipe	value created within host-system
iron, total	0.3	mg	calculated as recipe	value created within host-system
zinc	< 0.1	mg	calculated as recipe	value created within host-system
iodide (iodine)	1.4	µg	calculated as recipe	value created within host-system
selenium, total	0.1	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	0.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	1.5	mg	calculated as recipe	value created within host-system
folate (HPLC)	0	µg	imputed/estimated, generic	value created within host-system
niacin equivalents, total	< 0.1	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	<0.1	mg	calculated as recipe	value created within host-system
riboflavine	< 0.01	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	< 0.01	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.01	mg	calculated as recipe	value created within host-system
carotenoids, total	0	µg	imputed/estimated from related food	value created within host-system

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