Fat Factor:8.37 Protein Factor:3.36
Nitrogen to Protein Conversion Factor: 6.25
Nutrient values and weights are for edible portion.
Sources of Data
1Alcohol and Tobacco Tax and Trade BureauWine and malt beverage data from TTB , 2004 Beltsville
2Van 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
3Pour Nikfardjam, M. S., Márk, 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