The New Complete Book of Food

 The New Complete Book of Food

calories. Like beer, wine retains small amounts of some nutrients present in the food from

which it was made. NOTE: Table wines are wines with an alcohol content lower than 15 per-

cent.* Dessert wines are sweet wines whose alcohol content ranges between 15 and 24 percent.

Sherry, Madeira, and port are fortified wines, wines to which brandy or spirits have been added.

Sparkling wines, such as champagne, are bottled with a precisely measured yeast-and-sugar

solution that ferments in the bottle to produce carbon dioxide bubbles.

The Nutrients in Red Table Wine (five-ounce glass)

Nutrients Red %RDA

Calcium 8 mg 0.8

Magnesium 13 mg 3.7–4.6*

Phosphorus 14 mg 0.8

Potassium 112 mg n.a.

Zinc 0.09 mg 0.6–0.7*

Thiamin 0.005 mg 0.003–0.004*

Riboflavin 0.03 mg 1.8–2–2.3*

Vitamin B 6 0.03 mg 1.5

Folate 2 mcg 1

* The first figure is the %R DA for a man; the second, for a woman

Source: USDA Nutrients Database: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl.

The Most Nutritious Way to Serve This Food

In moderation.

Diets That May Restrict or Exclude This Food

Bland diet

Lactose-free diet

Low-purine (antigout) diet

Low-sodium diet (cooking wines)

Buying This Food

Look for: Tightly sealed bottles stored away from direct sunlight, whose energy might dis-

rupt the structure of molecules in the beverage and alter its flavor.

* In the United States, “proof” is twice the alcohol content. A wine that is 15 percent alcohol by volume

is 30 proof.