Calorie content Semi-dessert wines. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value140 kCal1684 kCal8.3%5.9%1203 g
Proteins0.4 g76 g0.5%0.4%19000 g
Carbohydrates12 g219 g5.5%3.9%1825 g
Alcohol (ethyl alcohol)12.9 g~
organic acids0.6 g~
Alimentary fiber1.6 g20 g8%5.7%1250 g
Water72.2 g2273 g3.2%2.3%3148 g
Ash0.3 g~
Vitamin B2, riboflavin0.01 mg1.8 mg0.6%0.4%18000 g
Vitamin PP, NE0.1 mg20 mg0.5%0.4%20000 g
niacin0.1 mg~
Potassium, K160 mg2500 mg6.4%4.6%1563 g
Calcium, Ca20 mg1000 mg2%1.4%5000 g
Magnesium, Mg25 mg400 mg6.3%4.5%1600 g
Sodium, Na17 mg1300 mg1.3%0.9%7647 g
Phosphorus, P35 mg800 mg4.4%3.1%2286 g
Trace Elements
Iron, Fe1.1 mg18 mg6.1%4.4%1636 g
Digestible carbohydrates
Mono- and disaccharides (sugars)12 gmax 100 г

The energy value is 140 kcal.

Tags: calorie content 140 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Semi-dessert wines, calories, nutrients, useful properties Semi-dessert wines

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.


Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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