United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  14097, Alcoholic Beverage, wine, table, red, Cabernet Sauvignon
Food Group: Beverages
Carbohydrate Factor: 3.92   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
fl oz 29.4 g

serving (5 fl oz) 147 g
Proximates Water g 86.56 -- -- 25.45 127.24
Proximates Energy kcal 83 -- -- 24 122
Proximates Energy kJ 347 -- -- 102 510
Proximates Protein g 0.07 -- -- 0.02 0.10
Proximates Total lipid (fat) g 0.00 -- -- 0.00 0.00
Proximates Ash 1 g 0.29 377 0.003 0.09 0.43
Proximates Carbohydrate, by difference g 2.60 -- -- 0.76 3.82
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Other Alcohol, ethyl 1 g 10.5 376 0.028 3.1 15.4
Anthocyanidins Petunidin 2, 3 mg 3.3 17 0.77 1.0 4.9
Anthocyanidins Delphinidin 2, 3 mg 4.2 17 0.93 1.2 6.1
Anthocyanidins Malvidin 2, 3 mg 26.2 17 6.06 7.7 38.6
Anthocyanidins Peonidin 2, 3 mg 1.9 17 0.43 0.5 2.7
Flavan-3-ols (+)-Catechin 3 mg 7.7 16 1.86 2.3 11.3
Flavan-3-ols (-)-Epicatechin 3 mg 10.7 16 2.57 3.1 15.7
Flavones Luteolin 4, 5 mg 0.0 24 0 0.0 0.1
Flavonols Isorhamnetin 4, 5 mg 0.0 24 0 0.0 0.0
Flavonols Kaempferol 4, 5 mg 0.0 24 0 0.0 0.0
Flavonols Myricetin 4, 5 mg 0.3 24 0.04 0.1 0.4
Flavonols Quercetin 3, 4, 5 mg 0.6 40 0.08 0.2 0.9
Proanthocyanidin Proanthocyanidin dimers 6, 7, 8, 9 mg 15.2 34 7.79 4.5 22.3
Proanthocyanidin Proanthocyanidin trimers 7 mg 2.6 1 -- 0.8 3.9

Sources of Data

1Alcohol and Tobacco Tax and Trade Bureau Wine and malt beverage data from TTB , 2004  Beltsville MD  
2Nyman, N. A. and Kumpulainen, J. T. Determination of anthocyanins in berries and red wine by high-performance liquid chromatography. , 2001 J. Agric. Food Chem. 49   pp.4183-4187
3Pour Nikfardjam, M. S., M�rk, L., Avar, P., Figler, M., and Ohmacht, R.  Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian villainy region. , 2006 Food Chemistry 98   pp.453-462
4Fang, F., Li, J-M., Zhang, P., Tang, K., Wang, W., Pan, Q-H., and Huang, W-D. Effects of grape veriety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in res wines. , 2008 Food Res. Int. 41   pp.53-60
5Fang, F., Li, J-M., Pan, Q-H., and Huang, W-D. Determination of red wine flavonoids by HPLC and effect of aging. , 2007 Food Chemistry 101   pp.428-433
6C�ceras, A., Pe�a-Neira, �., Galvez, A., Obreque-Slier, E., L�pez-Sol�s, R., and Canals, J.M. Phenolic composition of grapes and wines from cultivar Cabernet Sauvignon produced in Chile and their relationship to commercial value , 2012 J. Agric. Food Chem. 60   pp.8694-8702
7de Freitas, V.A.P., Glories, Y., and Monique, A. Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines , 2000 Am. J. Enol. Vitic. 51   pp.397-403
8Teissedre, P.L. and Landrault, T. Wine phenolics: contribution to intake and bioavailability , 2000 Food Res. Int. 33   pp.461-467
9Van Leeuw, R., Kevers, C., Pincemail, J., Defraigne, J. O., and Dommes, J. Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir. , 2014 J. Food Comp. Anal. 36   pp.40-50