Calorie content Semi-dry white and red wines (including champagne). 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 value78 kCal1684 kCal4.6%5.9%2159 g
Proteins0.3 g76 g0.4%0.5%25333 g
Carbohydrates2.5 g219 g1.1%1.4%8760 g
Alcohol (ethyl alcohol)9.6 g~
organic acids0.6 g~
Alimentary fiber1.6 g20 g8%10.3%1250 g
Water85.1 g2273 g3.7%4.7%2671 g
Ash0.3 g~
Vitamin B2, riboflavin0.01 mg1.8 mg0.6%0.8%18000 g
Vitamin PP, NE0.1 mg20 mg0.5%0.6%20000 g
niacin0.1 mg~
Potassium, K50 mg2500 mg2%2.6%5000 g
Calcium, Ca15 mg1000 mg1.5%1.9%6667 g
Magnesium, Mg10 mg400 mg2.5%3.2%4000 g
Sodium, Na10 mg1300 mg0.8%1%13000 g
Phosphorus, P10 mg800 mg1.3%1.7%8000 g
Trace Elements
Iron, Fe0.4 mg18 mg2.2%2.8%4500 g
Digestible carbohydrates
Mono- and disaccharides (sugars)2.5 gmax 100 г

The energy value is 78 kcal.

Tags: calorie content 78 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Semi-dry white and red wines (including champagne), calories, nutrients, useful properties Semi-dry white and red wines (including champagne)

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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